Description
Turn leftover rice into crispy rice bowls with rotisserie chicken, crunchy veggies and creamy peanut sauce for an easy gluten-free weeknight dinner.
Ingredients
Units
Scale
- 2 cup leftover jasmine rice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or liquid aminos
- 1 cup purple cabbage, thinly sliced
- 1 cup cucumber, small diced
- 1 cup carrots, grated
- 1 cup edamame, shelled
- 2 lunchbox red peppers or 1/2 red bell pepper, thinly sliced
- 2 heaping tablespoons (or roughly 1/4 cup) cilantro, chopped
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup salted peanuts, roughly chopped
Quick Peanut Sauce
- 1/2 cup peanut butter
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce (or liquid aminos)
- 1 tablespoon brown sugar (maple syrup or honey work too)
- 1 teaspooon (or more) hot sauce
- 2 tablespoons hot water
Instructions
- To make the crispy rice, preheat your oven to 425 degrees. Place the rice on a baking sheet tray. Mix in the sesame oil and soy sauce. Spread the rice out so its a thin layer. Bake/roast for 10 minutes. Stir the rice and then spread it out again. Bake/roast for anothern 10 minutes or until it’s sizzling and crispy. Remove from the oven and let cool while you assemble the bowl.
- In a large shallow bowl, add the cabbage, cucumber, edamame, carrots, red peppers, cilantro and rotisserie chicken (see note) and the crispy rice.
- Mix all the quick peanut sauce ingredients together in a small jar or bowl. Pour over the top of the bowl and mix. Garnish with peanuts.
Notes
To assemble the bowls, either mix everything together and serve or serve it with each ingredient in a small ‘corner’ of the bowl – the presentation is fun to see before you mix everything together.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Japanese