Japanese Curry Crispy Rice Salad

Name: Japanese Curry Crispy Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1.5 cups cooked rice; 1 tbsp olive oil; 1.5 tsp Mingle Japanese Curry Recipe Base; 1 tbsp Mingle Sweet Chilli Sauce; ½ tsp soy sauce; ½ tsp sesame oil; 400g diced chicken breast; 1 tbsp olive oil; 1 tbsp Mingle Japanese Curry Recipe Base; ½ tsp soy sauce; ½ tsp honey; 2 cups lettuce; Cucumber, thinly sliced; 1 spring onion, sliced; ½ cup edamame beans; ½ cup Greek yoghurt; 1½ tbsp Mingle Sweet Chilli Sauce; 1 tsp soy sauce; 1 tsp lime juice; ½ tsp sesame oil

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

For the rice:

1.5 cups cooked rice
1 tbsp olive oil
1.5 tsp Mingle Japanese Curry Recipe Base
1 tbsp Mingle Sweet Chilli Sauce
½ tsp soy sauce
½ tsp sesame oil

For the chicken:

400g diced chicken breast
1 tbsp olive oil
1 tbsp Mingle Japanese Curry Recipe Base
½ tsp soy sauce
½ tsp honey

Salad:

2 cups lettuce
Cucumber, thinly sliced
1 spring onion, sliced
½ cup edamame beans

Dressing:

½ cup Greek yoghurt
1½ tbsp Mingle Sweet Chilli Sauce
1 tsp soy sauce
1 tsp lime juice
½ tsp sesame oil

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Directions

Preheat oven or air fryer to 200°C fan.
Break the cooked rice apart well and mix through olive oil, Mingle Japanese Curry Recipe Base, sweet chilli sauce, soy sauce and sesame oil.
Spread rice thinly over a sheet of baking paper and bake for 15–20 minutes, checking and stirring occasionally so it doesn’t burn.
Whilst the rice bakes, cook the chicken. Add chicken, olive oil, Mingle Japanese Curry Recipe Base, soy sauce and honey to a pan. Add a splash of water to deglaze, allowing the chicken to soak up all the flavour.
Make the dressing by combining all dressing ingredients in a bowl. Add a splash of water if needed to loosen to a pourable consistency.
Assemble bowls with salad ingredients, crispy rice and chicken, then spoon or pour over the dressing.

Recipe Video

@recipeclubwithj JAPANESE CURRY CRISPY RICE SALAD 🥘🍚 (Serves 2) For the rice: - 1.5 cups cooked rice - 1 tbsp olive oil - 1.5 tsp Mingle Japanese Curry Recipe Base - 1 tbsp Mingle Sweet Chilli Sauce - ½ tsp soy sauce - ½ tsp sesame oil For the chicken: - 400g diced chicken breast - 1 tbsp olive oil - 1 tbsp Mingle Japanese Curry Recipe Base - ½ tsp soy sauce - ½ tsp honey Salad: - 2 cups lettuce - Cucumber, thinly sliced - 1 spring onion, sliced ½ cup edamame beans Dressing: - ½ cup Greek yoghurt - 1½ tbsp Mingle Sweet Chilli Sauce - 1 tsp soy sauce - 1 tsp lime juice - ½ tsp sesame oil Method: 1. Preheat oven or air fryer to 200°C fan. 2. Break the cooked rice apart well and mix through olive oil, Mingle Japanese Curry Recipe Base, sweet chilli sauce, soy sauce and sesame oil. 3. Spread rice thinly over a sheet of baking paper and bake for 15–20 minutes, checking and stirring occasionally so it doesn’t burn. 4. Whilst the rice bakes, cook the chicken. Add chicken, olive oil, Mingle Japanese Curry Recipe Base, soy sauce and honey to a pan. Add a splash of water to deglaze, allowing the chicken to soak up all the flavour. 5. Make the dressing by combining all dressing ingredients in a bowl. Add a splash of water if needed to loosen to a pourable consistency. 6. Assemble bowls with salad ingredients, crispy rice and chicken, then spoon or pour over the dressing #rice #ricesalad #japanesecurry ♬ original sound - Shelby Willis