Crispy rice chicken bowl: toss cooled rice with teriyaki, chili and sesame oil and bake until crunchy, then toss with chicken, red cabbage, cucumber, herbs and a peanut sesame-ginger dressing.
Instructions
- 1
Heat the oven to 200°C (400°F). Line a baking tray with parchment.
- 2
Mix the cooked rice with teriyaki sauce, chili paste, and sesame oil until every grain is coated.
- 3
Spread the rice thinly over the tray and bake for 30 minutes, until golden and crunchy.
30:00 - 4
Blend peanut butter, olive oil, soy sauce, maple syrup, rice vinegar, garlic, and fresh ginger until smooth and glossy.
- 5
Chop the cabbage, cucumber, scallions, and cilantro. Add them to a large bowl with the shredded cooked chicken.
- 6
Add the hot crispy rice and pour over the dressing. Toss gently, just enough to bring everything together.
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Frequently Asked Questions
Why use cooled, day-old rice?
Cold, dried-out rice has less surface moisture, so it crisps in the oven instead of steaming. Freshly cooked rice stays soft and clumps together.
How do I keep the rice crunchy?
Spread it thin on the tray, bake until deeply golden, and add it to the bowl hot, right before serving. Dress and eat straight away — it softens as it sits.
Can I use a different protein?
Yes — shredded rotisserie chicken, tofu, edamame or prawns all work. Anything cooked you can toss through at the end keeps it quick.