Crispy Rice, Cucumber and Chicken Salad

This recipe is one of my staples - a perfectly nourishing, FLAVOR PACKED dish that you can bring to your family BBQ, party with friends... or keep alllll to yourself when you're in menstrual or follicular phase. The fun thing is that for me, this dish tastes slightly different each time because of the dressing. Feel free to mix it up, use more or less of any ingredient and make it your own! Here's how I like it.

CRISPY RICE

• 2 cups cooked jasmine rice, day old (can be fresh too)

• 2 tbsp vegetable oil

• 2 tbsp tamari sauce

• 1 tbsp siracha

• 1 tbsp red or yellow curry paste

(OPTIONAL: BEER CAN SEASONED CHICKEN)

• 1 lb chicken thighs or tenders

• 1 tbsp olive oil

• beer can seasoning all over, both sides

BEER CAN SEASONING (A MUST HAVE, ready to go at all times)

• 2 T smoked paprika

• 2 T salt

• 2 T onion powder

• 1 T cayenne pepper

• 1 T ground cumin

• 2 tsp dried thyme

• 2 tsp dried oregano

• 2 tsp black pepper

• 2 tsp garlic powder

DRESSING

• 3-4 garlic cloves

• 2 inch small piece ginger

• 2 tbsp fish sauce

• 1/4 cup neutral oil (I use olive)

• Juice of 3 limes

• 2 tbsp brown sugar

• 1 - 2 tbsp chilli oil

• 1/4 cup tahini (more to thicken)

SALAD

• 4 Persian cucumber, thinly sliced

• 1 small bag frozen edamame, warmed to room temp in hot water

• 3 spring onion, chopped

• 1 bunch of cilantro, chopped

• OPT: 1/2 cup roasted peanuts, chopped

• Chilli oil, to taste

INSTRUCTIONS

1. Place your cooked rice in a bowl and toss with the oil, tamari, siracha, and curry paste.

2. Spread the rice (and chicken) evenly in an air fryer or oven and cook at 400°C for 10-15 minutes, stirring halfway through, until golden and crispy.

3. For the dressing, blend all the ingredients until smooth. Taste and adjust seasoning as needed.

4. To assemble the salad, combine the crispy rice, cucumber, edamame, spring onion, and cilantro in a mixing bowl.

5. Once the chicken is cooked through and the rice is crispy, add to your salad bowl.

6. Drizzle with the dressing and toss until everything is evenly coated.

7. Transfer to a serving dish and garnish with extra herbs, peanuts, and a drizzle of chilli oil if desired.

8. Serve immediately (or keep at room temp so rice doesn’t get too hard!)

9. Enjoyyyy

xx, Brittney