Resident Recipe
Crispy Rice Salad
Ingredients:
- 2 cups cooked jasmine rice
- 1 cup cooked chicken breast, shredded
- 1/2 cup edamame, thawed from frozen
- 2 eggs, beaten
- 3 green onions, sliced
- 1/2 cup cucumber, diced
- 1/4 cup roasted peanuts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
- Handful of fresh cilantro, roughly chopped
- Lime wedges, for serving
Directions:
- Heat a big skillet or frying pan over medium-high heat. Add about a tablespoon of oil, let it get hot, then chuck in your rice. Spread it out and don’t stir for 2–3 minutes.
- Flip or stir the rice and keep going until it’s getting golden and crunchy, about 6-8 minutes. If it gets a little too brown, don’t worry.
- Pour the beaten eggs over the rice. Let them set for about a minute, then stir to scramble.
- Mix in your chicken, edamame, and green onions. Let it all heat through for a couple of minutes.
- Add cucumber and peanuts. Pour over the soy sauce, vinegar, sesame oil, and sprinkle with chili flakes. Toss it all together.
- Remove from the heat, toss through chopped cilantro, and pile into bowls. Serve with lime wedges, and if you feel fancy, a drizzle more sesame oil.
If you'd like information about becoming a preferred partner with Stroll Forrestridge please reach out to Telese Gray at telese.gray@n2co.com.