Crispy Rice Salad with Chicken
Dive into a delightful bowl of Crispy Rice Salad with Chicken, where perfectly toasted rice meets a medley of vibrant veggies! Tossed in a luscious, creamy dressing, this dish is not only a feast for the eyes but also a satisfying crunch in every bite. Get ready to savor the flavors of the East in a fun and fresh way!
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 avocado
- 1 cucumber
- 4 green onions
🥛Dairy & Eggs(1)
- Greek yogurt
🫙Pantry Staples(4)
- Crispy chili oil
- 125 gram edamame beans (4.41 oz)
- 160 gram (dry) white rice (5.65 oz)
- Sesame oil
🍯Sauces & Condiments(2)
- Chili sauce
- Soy sauce
📦Other(2)
- Friteslijn
- Sesame dressing
👨🍳 Instructions
- 1
Spread the cooked rice on a baking sheet.
- 2
Drizzle with soy sauce, chili oil, and sesame oil, mix together, flatten, and bake in the oven at 200 degrees Celsius for 40 minutes.
- 3
In a bowl, combine all the vegetables: cucumber slices, avocado cubes, chopped green onions, and edamame beans.
- 4
Toss together.
- 5
Fry the Mora Crispy Chicken tenders in a pan until crispy.
- 6
Cut them into pieces and add to the salad.
- 7
Add the crispy rice.
- 8
Pour the dressing over (made with Greek yogurt, friteslijn, hot sweet chili sauce, and sesame dressing).
- 9
Top with sesame seeds.
💡 Pro Tips
- ✓Spread rice in a single layer no thicker than 1cm and press down firmly with a spatula to maximize surface contact with the baking sheet for even crisping.technique1cm thickness
- ✓Use day-old rice with 12-15% moisture content because fresh rice contains too much water and will steam rather than crisp in the oven.ingredient12-15% moisture
- ✓Mix soy sauce into rice at a 2:1 ratio (rice to sauce by weight) before adding oils, as the salt helps draw out remaining moisture for better crisping.technique2:1 ratio
- ✓Add avocado and dressing only in the final 2-3 minutes before serving to prevent enzymatic browning and maintain texture contrast.timing2-3 minutes
- ✓Let crispy rice cool for 5 minutes after baking so steam escapes and surface moisture evaporates, preventing sogginess when mixed with vegetables.timing5 minutes
Share this recipe
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
Share this recipe
Crispy Rice Salad with Chicken
Dive into a delightful bowl of Crispy Rice Salad with Chicken, where perfectly toasted rice meets a medley of vibrant veggies! Tossed in a luscious, creamy dressing, this dish is not only a feast for the eyes but also a satisfying crunch in every bite. Get ready to savor the flavors of the East in a fun and fresh way!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 avocado
- 1 cucumber
- 4 green onions
🥛Dairy & Eggs(1)
- Greek yogurt
🫙Pantry Staples(4)
- Crispy chili oil
- 125 gram edamame beans (4.41 oz)
- 160 gram (dry) white rice (5.65 oz)
- Sesame oil
🍯Sauces & Condiments(2)
- Chili sauce
- Soy sauce
📦Other(2)
- Friteslijn
- Sesame dressing
👨🍳 Instructions
- 1
Spread the cooked rice on a baking sheet.
- 2
Drizzle with soy sauce, chili oil, and sesame oil, mix together, flatten, and bake in the oven at 200 degrees Celsius for 40 minutes.
- 3
In a bowl, combine all the vegetables: cucumber slices, avocado cubes, chopped green onions, and edamame beans.
- 4
Toss together.
- 5
Fry the Mora Crispy Chicken tenders in a pan until crispy.
- 6
Cut them into pieces and add to the salad.
- 7
Add the crispy rice.
- 8
Pour the dressing over (made with Greek yogurt, friteslijn, hot sweet chili sauce, and sesame dressing).
- 9
Top with sesame seeds.
💡 Pro Tips
- ✓Spread rice in a single layer no thicker than 1cm and press down firmly with a spatula to maximize surface contact with the baking sheet for even crisping.technique1cm thickness
- ✓Use day-old rice with 12-15% moisture content because fresh rice contains too much water and will steam rather than crisp in the oven.ingredient12-15% moisture
- ✓Mix soy sauce into rice at a 2:1 ratio (rice to sauce by weight) before adding oils, as the salt helps draw out remaining moisture for better crisping.technique2:1 ratio
- ✓Add avocado and dressing only in the final 2-3 minutes before serving to prevent enzymatic browning and maintain texture contrast.timing2-3 minutes
- ✓Let crispy rice cool for 5 minutes after baking so steam escapes and surface moisture evaporates, preventing sogginess when mixed with vegetables.timing5 minutes