EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
A flavorful salad with crispy rice, chicken, and a spicy chili dressing.
Add 3 sliced spring onions, a grated thumb-sized piece of ginger, and 6 tbsp avocado oil to a pan. Heat on low for 10 mins to infuse.
Toss with 500g cooked and cooled rice, spread on a tray, and bake at 200°C for 40 mins, tossing every 10 mins, until golden and crispy.
Use approx 1 cup leftover shredded chicken or poach your own. If poaching, add 1 whole chicken, 2 tsp salt, 4–5 slices ginger, and 2 whole spring onions to 12–14 cups boiling water. Simmer until cooked through, shred once cool.
Blitz 1–3 red chillies, 1.5-inch ginger, 2 garlic cloves, 2 tbsp sesame oil, juice of 1 lime, ½ tsp salt, 3 tbsp soy sauce, and 1–2 tbsp maple syrup.
Toss the chicken with 1 cup edamame, ½ sliced cucumber, 2 sliced spring onions, and a handful of coriander. Add the crispy rice and dressing and toss together. Serve straight away.
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