Ingredients
Units
Scale
Crispy Rice
- 1.5 cups/250 g cooked rice
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- salt, pepper
Chicken
- 7 oz/200 g vegan chicken
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- salt, pepper
Salad
- 7 oz/200 g edamame (thawed)
- 2 persian cucumbers
- 1 avocado
- 1 shallot
- 1/2 cup toasted peanuts
- bunch of fresh mint
Dressing
- 2 tbsp tahini
- 1.5 tbsp maple syrup
- 1 lime, juiced
- 3 cloves of garlic, minced
- 1 tbsp sesame oil
- 1.5 tsp fresh grated ginger
- pinch of MSG
- salt, pepper
Instructions
- In a bowl mix well together cooked rice, oil, red curry paste, and a pinch of salt and pepper. Spread rice on a baking tray in a single layer. Bake at 400°F/200°C for 25-30 minutes, or until crispy. Allow rice to cool down a bit (it will crisp up even more as it cools).
- Meanwhile heat up a frying pan with oil over medium-high heat. Cut your vegan chicken chunks into smaller bits, if the chunks are too big. Add to the frying pan, and cook for 5-7 minutes, stirring occasionally, until chicken is cooked and edges are slightly browned. Add soy sauce, season with salt and pepper, and cook for another minute.
- Prepare the salad ingredients. Thaw edamame (or cook for 5 minutes), chop cucumber, cube avocado, and roughly chop shallot, peanuts and mint.
- For the dressing whisk together tahini, maple syrup, lime juice, garlic, sesame oil, ginger, and a pinch of MSG, salt, and pepper. Taste, and adjust seasoning if needed. Add a couple of tablespoons of water, if too thick as well.
- Break the crispy rice into chunks, and add to a large bowl with veggies, vegan chicken, and the dressing. Toss until everything is evenly coated. Serve immediately or chilled. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes