Japanese Curry Crispy Rice Salad
A fresh and flavourful salad with crispy baked Japanese curry rice, pan-cooked chicken, and a creamy sweet chilli yoghurt dressing.
Ingredients
- 1½ cups cooked rice
- 1 tbsp olive oil, for rice
- 1½ tsp Mingle Japanese Curry Recipe Base, for rice
- 1 tbsp Mingle Sweet Chilli Sauce, for rice
- ½ tsp soy sauce, for rice
- ½ tsp sesame oil, for rice
- 400g diced chicken breast
- 1 tbsp olive oil, for chicken
- 1 tbsp Mingle Japanese Curry Recipe Base, for chicken
- ½ tsp soy sauce, for chicken
- ½ tsp honey
- 2 cups lettuce
- 1 cucumber, thinly sliced
- 1 spring onion, sliced
- ½ cup edamame beans
- ½ cup Greek yoghurt
- 1½ tbsp Mingle Sweet Chilli Sauce, for dressing
- 1 tsp soy sauce, for dressing
- 1 tsp lime juice
- ½ tsp sesame oil, for dressing
Original recipe: https://www.instagram.com/reels/DUNI4PJk_nm/
Method
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Preheat oven or air fryer to 200°C fan.
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Break the cooked rice apart well and mix through olive oil, Mingle Japanese Curry Recipe Base, sweet chilli sauce, soy sauce, and sesame oil.
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Spread rice thinly over a sheet of baking paper and bake for 15–20 minutes, checking and stirring occasionally so it doesn’t burn.
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While 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.
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Make the dressing by combining all dressing ingredients in a bowl. Add a splash of water if needed to loosen to a pourable consistency.
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Assemble bowls with salad ingredients, crispy rice, and chicken, then spoon or pour over the dressing.