CRISPY RICE SALAD WITH CREAMY SWEET CHILLI DRESSING

40 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200 C and line a tray with baking paper.
  2. 2Preheat the oven to 200 C and line a tray with baking paper.
  3. 3Preheat the oven to 200 C and line a tray with baking paper.
  4. 4Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
  5. 5Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
  6. 6Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
  7. 7Spread the rice out evenly on the tray and bake for 30 to 40 minutes.
  8. 8Spread the rice out evenly on the tray and bake for 30 to 40 minutes.
  9. 9Spread the rice out evenly on the tray and bake for 30 to 40 minutes.
  10. 10Toss the rice halfway through baking until golden and crispy.
  11. 11Toss the rice halfway through baking until golden and crispy.
  12. 12Toss the rice halfway through baking until golden and crispy.
  13. 13Set the crispy rice aside.
  14. 14Set the crispy rice aside.
  15. 15Set the crispy rice aside.
  16. 16Cook the chicken as instructed.
  17. 17Cook the chicken as instructed.
  18. 18Cook the chicken as instructed.
  19. 19To assemble, add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
  20. 20To assemble, add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
  21. 21To assemble, add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
  22. 22Make the dressing by whisking all ingredients until smooth.
  23. 23Make the dressing by whisking all ingredients until smooth.
  24. 24Make the dressing by whisking all ingredients until smooth.
  25. 25Use water to thin the dressing as needed.
  26. 26Use water to thin the dressing as needed.
  27. 27Use water to thin the dressing as needed.
  28. 28Taste and adjust the dressing.
  29. 29Taste and adjust the dressing.
  30. 30Taste and adjust the dressing.
  31. 31Pour dressing over the salad and toss gently.
  32. 32Pour dressing over the salad and toss gently.
  33. 33Pour dressing over the salad and toss gently.
  34. 34Garnish with sesame seeds or peanuts.
  35. 35Garnish with sesame seeds or peanuts.
  36. 36Garnish with sesame seeds or peanuts.

Ingredients

  • 450 g cooked jasmine rice cooled
  • 450 g cooked jasmine rice cooled
  • 450 g cooked jasmine rice cooled
  • 3 tsp soy sauce
  • 3 tsp soy sauce
  • 3 tsp soy sauce
  • 1 tbsp chilli crisp oil
  • 1 tbsp chilli crisp oil
  • 1 tbsp chilli crisp oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 to 2 large cucumbers thinly sliced
  • 1 to 2 large cucumbers thinly sliced
  • 1 to 2 large cucumbers thinly sliced
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 1 bunch green onions thinly sliced
  • 1 bunch green onions thinly sliced
  • 1 bunch green onions thinly sliced
  • 1 avocado chopped
  • 1 avocado chopped
  • 1 avocado chopped
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • Chopped peanuts optional
  • Chopped peanuts optional
  • Chopped peanuts optional
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Water to thin
  • Water to thin
  • Water to thin

Equipment

ovenbaking papertraylarge bowl

Tips

  • Garnish with sesame seeds or peanuts.