Crispy Rice Salad

 Crispy Rice:

450 grams cooked jasmine rice, cooled

3 tsp soy sauce

1 tbsp chilli crisp oil

1 tbsp sesame oil

Salad:

2 english cucumbers thinly sliced

1 cup edamame

1 bunch green onions, thinly sliced

1 avocado chopped

diced chicken (you can use rotisserie, cooked and shredded, cooked frozen chicken strips..)

chopped peanuts (optional)

sesame seeds, toasted

Sweet Chili Creamy Dressing:

1/4 cup greek yogurt

1/4 cup mayo (or all mayo if it needs to be dairy free)

50 grams sweet chili sauce

1/2 tsp paprika

water to thin

Method:

Make the crispy rice by preheating the oven to 375 degrees and line a baking tray with parchment paper. toss the cooled rice with soy sauce, chili crisp and sesame oil until coated the and spread out evenly and bake for 30-40 minutes tossing half way until golden and crispy. Set aside.

If using precooked and frozen chicken tenders cook them now. Or shred/dice your cooked chicken and heat up. Cook edamame.

Make the dressing by whisking all ingredients until smooth and add water to thin. Taste and adjust. 

To assemble: Add cucumber, edamame, green onions, avocado, cooked chicken, and crispy rice to a large bowl. Top with dressing and toss. Garnish with toasted sesame seeds. 

I like to have it all separate that way my kids can make it the way they would like, not everyone likes the crispy rice and it allows us to adjust the amount of dressing.