crispy rice salad
with lime and chilli chicken
- 3 cups (555g/1 lb 4 oz) cooked jasmine rice
- 2 tablespoons vegetable oil, for brushing
- 250g (9 oz) green beans, blanched and halved
- 2 cups (32g/1¼ oz) coriander (cilantro) leaves
- 2 cups (32g/1¼ oz) mint leaves
- 3 green onions (scallions), thinly sliced
lime and chilli chicken
- 6 Thai lime leaves, thinly sliced
- 2 teaspoons finely grated lime rind
- ¼ cup (60ml/2 fl oz) lime juice
- ¼ cup (60ml/2 fl oz) fish sauce
- 2 long green chillies, seeds removed and shredded
- 2 tablespoons firmly packed brown sugar
- 3 x 180g (6½ oz) cooked chicken breasts, shredded
- Preheat air fryer to 200°C (400°F) for 4 minutes.
- Place a piece of non-stick baking paper into the basket of the air fryer.
- Add the rice and spread out to flatten. Brush the top with oil and cook for 30 minutes or until the top of the rice is golden and crisp. Break the crispy rice into chunks.
- To make the lime and chilli chicken, combine the lime leaves, lime rind and juice, fish sauce, chilli and brown sugar. Add the chicken and toss to coat.
- To assemble, combine the beans, coriander and mint and place on a platter. Add the chicken and drizzle with remaining dressing. Top with crispy rice and green onions to serve. Serves 4
Cook’s note:
This dish is a great way to use up leftover cooked rice.
© DONNA HAY GROUP
