A chicken salad bowl built around oven-baked crispy rice: cooked rice is tossed in teriyaki, chili paste and sesame oil, then baked at 200°C (400°F) for 30 minutes so the grains dry out and turn deep gold. Start with cooled rice; drier grains crisp in the oven, while freshly cooked rice steams and clumps. While the tray bakes, blend peanut butter, soy sauce, maple syrup, rice vinegar, garlic and ginger into a creamy dressing for the shredded chicken, red cabbage, cucumber, scallions and cilantro. Toss the hot rice in last, just before serving, so the crunch holds against the dressing. Rotisserie chicken or tofu swap in easily.
Instructions
- 1
Heat the oven to 200°C (400°F). Line a baking tray with parchment.
- 2
Mix the cooked rice with teriyaki sauce, chili paste, and sesame oil until every grain is coated.
- 3
Spread the rice thinly over the tray and bake for 30 minutes, until golden and crunchy.
30:00 - 4
Blend peanut butter, olive oil, soy sauce, maple syrup, rice vinegar, garlic, and fresh ginger until smooth and glossy.
- 5
Chop the cabbage, cucumber, scallions, and cilantro. Add them to a large bowl with the shredded cooked chicken.
- 6
Add the hot crispy rice and pour over the dressing. Toss gently, just enough to bring everything together.
Watch the video
Frequently Asked Questions
Why use cooled, day-old rice?
Cold, dried-out rice has less surface moisture, so it crisps in the oven instead of steaming. Freshly cooked rice stays soft and clumps together.
How do I keep the rice crunchy?
Spread it thin on the tray, bake until deeply golden, and add it to the bowl hot, right before serving. Dress and eat straight away — it softens as it sits.
Can I use a different protein?
Yes — shredded rotisserie chicken, tofu, edamame or prawns all work. Anything cooked you can toss through at the end keeps it quick.