Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 9 oz Jasmine Rice; 3 tbsp Vegetable Oil; ¾ tsp Salt; 1¼ lb Chicken Breast; 2 Limes; 1 tbsp Fish Sauce; 2 tsp Honey; 1 Fresh Chili; 1 Cucumber; ½ oz Cilantro; ½ oz Fresh Mint; 2 oz Roasted Peanuts

By Eatpace

Crispy baked rice, chicken, cucumber, herbs and peanuts are tossed with a lime-chili dressing. Start with chilled cooked rice and dinner takes about 35 minutes.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 622; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Crispy rice salad with chicken, cucumber, herbs and peanuts in a bowl.

35 min

Method

6 steps Oven 425°F 10 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Jasmine Rice with half the Vegetable Oil and a third of the Salt, breaking up clumps. Spread in a thin layer on a large parchment-lined sheet pan.
Step 2. Bake the rice until golden and crisp at the edges, about 25 minutes, turning it halfway through.
Step 3. Meanwhile, heat the rest of the Vegetable Oil in a large skillet over medium-high heat. Add Chicken Breast and the rest of the Salt; cook, stirring occasionally, until browned and no longer pink inside, about 8 minutes. Remove from the heat.
Step 4. Whisk the juice of Lime with Fish Sauce, Honey and Fresh Chili in a large bowl.

Finish & serve

Step 5. Add Cucumber, Cilantro, Fresh Mint and Roasted Peanuts to the dressing. Add the chicken and crispy rice, then toss just before serving.
Step 6. Divide the salad among bowls and serve while the rice is crisp.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F.

Make ahead

Cook rice ahead, spread it in a shallow container to cool promptly, and refrigerate it within an hour.

Swap it

Use roasted sunflower seeds instead of peanuts for a peanut-free salad.

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