Directions
- 1Cook rice according to package instructions.
- 2Once cooked, spread the rice out on a parchment-lined baking sheet and let it cool slightly.
- 3Preheat oven to 425°F.
- 4Drizzle the rice with olive oil, soy sauce, and chili oil or chili crisp.
- 5Toss well, then spread the rice into an even layer.
- 6Bake for 30–45 minutes, flipping halfway through, until crispy and golden.
- 7Season chicken thighs lightly with salt and pepper (optional).
- 8Bake chicken on a separate baking sheet at 425°F for 20–25 minutes, or until cooked through.
- 9Let chicken rest briefly, then cut into bite-sized pieces.
- 10Slice cucumbers and red onion.
- 11Dice the avocado.
- 12Steam or thaw edamame if needed.
- 13Mince the cilantro.
- 14Add crispy rice and chicken to a large bowl.
- 15Top with cucumbers, edamame, red onion, avocado, and cilantro.
- 16Toss gently to combine and finish with extra chili crisp if you like.
Ingredients
- 0.75 cup uncooked rice
- 1 tbsp olive oil
- 1 tbsp chili oil or chili crisp
- 2 tbsp soy sauce
- 4 boneless, skinless chicken thighs
- 3 baby cucumbers, sliced
- 1 cup shelled edamame, steamed or thawed
- 0.5 red onion, thinly sliced
- 0.5 avocado, diced
- 0.25 cup fresh cilantro, minced
- 1 tbsp mayo
- salt
- pepper
- extra chili crisp
Equipment
parchment-lined baking sheetovenlarge bowl
Tips
- Spread cooked rice on a parchment-lined baking sheet to cool slightly for crisping.
- Flip rice halfway through baking for even crisping.
- Use 2 chicken thighs and 2 chicken breasts for a leaner option.
- Season chicken lightly with salt and pepper (optional).
- Finish with extra chili crisp if desired.
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