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A fusion salad that transforms leftover rice into crispy, golden bits tossed with tender chicken, fresh herbs, and a rich peanut dressing.
Essential Ingredients:
- Day-old rice: Creates best crispiness
- Natural peanut butter: Sauce base
- Fish sauce: Adds umami depth
- Fresh herbs: Brightens dish
- Sesame oil: Creates nutty notes
- Quality soy sauce: Seasons rice
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Detailed Instructions:
- Crisp the Rice
- Spread on baking sheet
- Toss with oils and soy
- Bake at 400°F
- Stir halfway through
- Make Peanut Sauce
- Blend peanut butter with lime
- Add fish sauce gradually
- Thin with water
- Adjust seasoning
- Prepare Components
- Shred chicken
- Prepare fresh herbs
- Toast peanuts
- Defrost edamame
- Layer and Serve
- Combine while rice warm
- Add protein and vegetables
- Drizzle with sauce
- Top with crushed peanuts
The secret lies in getting the rice truly crispy - spread it thinly and don't rush the process.
Storage Tips:
Keep components separate. Rice can be re-crisped in oven.
Perfect Pairings:
Serve with extra lime wedges and chili oil.
Chef's Tips:
- Use room temperature peanut butter
- Toast nuts for better flavor
- Layer textures carefully
- Make extra sauce
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Years of experimenting taught me that proper rice preparation and careful component layering creates the perfect fusion salad.
Frequently Asked Questions
- → Why cool rice first?
- Helps achieve better crispiness when baked.
- → Can I make ahead?
- Keep components separate, assemble just before serving.
- → Vegetarian option?
- Replace chicken with tofu or more edamame.
- → Rice alternatives?
- Brown rice or quinoa work well too.
- → Peanut allergy?
- Use sunbutter and crushed sunflower seeds instead.