Teriyaki Crispy Rice Salad
Serves 3
Directions
- 1Spread the microwave jasmine rice on a baking tray lined with parchment paper.
- 2Add 40ml of teriyaki sauce and 10ml of sesame oil to the rice.
- 3Mix the ingredients and spread the rice across the tray.
- 4Bake in the oven for 20 minutes.
- 5In a mixing bowl, combine the baked rice, shredded chicken, chopped cucumber, capsicum, and spring onion.
- 6In a small separate bowl, whisk together the Greek yogurt and the remaining 40ml of teriyaki sauce to make a dressing.
- 7Add the dressing to the main bowl and toss everything together to combine.
Ingredients
- 250 g microwave jasmine rice
- 150 g cucumber
- 120 g red capsicum
- 248 g shredded chicken breast
- 5 ml sesame oil
- 80 ml Ayam teriyaki marinade & sauce
- 200 g high protein Greek yoghurt
- 20 g spring onion
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