Description
A vibrant and crunchy salad featuring crispy golden rice, tender chicken, fresh herbs, and a tangy savory dressing for a satisfying and flavorful meal.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cucumber, thinly sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 1 small red chili, finely sliced (optional)
Instructions
- Spread the cooked rice on a tray and let it dry slightly if it is freshly cooked.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the rice and press it down into an even layer. Cook without stirring for 4–5 minutes until the bottom becomes golden and crispy.
- Flip sections of the rice and cook another 3–4 minutes until crispy throughout. Drizzle with sesame oil and soy sauce, then set aside to cool slightly.
- In a large bowl combine shredded chicken, cabbage, carrot, cucumber, green onions, cilantro, and mint.
- In a small bowl whisk together lime juice, fish sauce, honey, and optional chili.
- Add the crispy rice to the salad bowl and gently toss with the dressing.
- Top with chopped peanuts and sesame seeds before serving.
Notes
- Day-old rice works best because it crisps more easily.
- You can substitute rotisserie chicken for convenience.
- Add avocado or edamame for extra texture and nutrition.
- If avoiding fish sauce, substitute with additional soy sauce and a splash of lime juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Fried
- Cuisine: Asian-Inspired