Crispy Rice Salad 🍚🥒

Combine the red Thai curry paste with the cooked basmati rice and mix well so the rice is evenly coated. Spread the rice evenly on a baking tray. If the rice looks dry, spray lightly with olive oil. Place in the oven at 200°C for 20 minutes or until golden and crunchy. Let the rice cool completely before adding to the salad.

In a large bowl, add the shredded rotisserie chicken, roughly chopped coriander, cooked and shelled edamame, chopped spinach, chopped cucumber, and sliced spring onion.

Add the soy sauce, sesame oil, rice wine vinegar, juice of 1⁄2 lemon, crushed garlic, sugar (if using), and chilli crisp to a jar. Shake until well combined, or whisk together in a bowl.

Add the cooled crispy rice to the salad along with the dressing. Toss everything together until well combined. Garnish with crispy shallots and season with salt and pepper to taste.