Directions
- 1Preheat the oven to 200 C and line a tray with baking paper.
- 2Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
- 3Spread the rice out evenly on the prepared tray.
- 4Bake for 30 to 40 minutes, tossing halfway, until golden and crispy.
- 5Set the crispy rice aside.
- 6Cook the chicken as instructed.
- 7To assemble, add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
- 8Make the dressing by whisking all dressing ingredients until smooth, using water to thin.
- 9Taste and adjust the dressing as needed.
- 10Pour dressing over the salad and toss gently.
- 11Garnish with sesame seeds or peanuts.
- 12Serve and enjoy.
Ingredients
- 450 g cooked jasmine rice cooled
- 3 tsp soy sauce
- 1 tbsp chilli crisp oil
- 1 tbsp sesame oil
- 1 to 2 large cucumbers thinly sliced
- 1 cup edamame
- 1 bunch green onions thinly sliced
- 1 packet avocado chopped
- 1 FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
- Chopped peanuts optional
- 0.25 cup Greek yoghurt
- 0.25 cup mayo
- 50 ml sweet chilli sauce
- 0.5 tsp paprika
- Water to thin
Equipment
ovenbaking paperlarge bowl
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m