Crispy Rice Salad w/ Chicken or Tofu (Vegan)

Name: Crispy Rice Salad w/ Chicken or Tofu (Vegan)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups day old rice; 1 tbsp red curry paste; 1 tbsp olive oil; 1/2 tbsp Soy sauce; Few dashes of liquid aminos; 1 tbsp Minced garlic; 1/2 tbsp Brown sugar; 1 small chili; 1 juice of lime + zest; Handful Cilantro; Handful Parsley; Few leaves of Mint; 2 English cucumbers; 4 chicken thighs; 1 block of frozen then thawed tofu

Spencer @spiceandzeal

Michigan

My struggle is remembering to take pictures of the stages as I’m cooking. Alas, it slips my mind everything. All I can promise is when I remember you’ll see it. If you don’t, your gworl plum forgot. Again! Anywho, this crispy rice bowl is quick, easy, && all around scrumptious. Per usual listen to your heart, listen to your ancestors. I rarely use precise measurements when cooking. Baking is another story!

Spencer @spiceandzeal

Saved

Ingredients

30 minutes

4 servings

2 cupsday old rice
1 tbspred curry paste
1 tbspolive oil
1/2 tbspSoy sauce
Few dashes ofliquid aminos
1 tbspMinced garlic
1/2 tbspBrown sugar
1small chili
1juice of lime + zest
HandfulCilantro
HandfulParsley
Few leaves ofMint
2English cucumbers
4chicken thighs
1 block offrozen then thawed tofu

Saved

Steps

30 minutes

1

Preheat air fryer to 400 degrees
2

To crisp the rice mix the day old rice, & curry paste (add more if you want a little more oomph) in a bowl. Transfer to a parchment lined sheet pan and drizzle with oil. Pop in the oven for 17 minutes. Half way through check on it to make sure there are no clumps!
3

Clean and season your chicken (salt, pepper, Cajun). In a skillet over medium/high heat cook for 5-6 minutes on each side. Let it rest in the pan.
4

Or cut your tofu into slices lightly season with salt, pepper, and Cajun. In a skillet over medium/high heat cook for 5-6 minutes on each side. Or until golden brown. Remove from heat!
5

Mix up your sauce. In a small bowl whisk soy sauce, minced garlic, brown sugar, chili, lime, and a bit of water. Set to the side.
6

Chop up your aromatics. Cilantro, mint, and parsley. Also smash and cut your cucumber. Set to the side as well for when you’re building your bowls.
7

Chop your chicken thighs into strips & build up your bowls.
8

Crispy rice as your base, top with chicken/tofu and chopped cucumbers. Add your aromatics and finish with drizzling your sauce. Enjoy!