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Crispy Rice Bowls

Food goes viral for a reason. Whether it’s a novel idea or it’s simply delicious, there is something luring the people of the internet in. Which is why with nearly every viral recipe out there I find myself coming up with my own version. Our Crispy Rice Bowls are no exception.

Ingredients

    • 1/2 cup jasmine rice
    • 3/4 cup coconut milk
    • 1/4 cup chicken broth or water
    • 1 3/4 tsp salt, divided
    • 1/2 tsp garlic powder
    • 1/8 tsp black pepper
    • 1 lb ground chicken
    • 2 large garlic cloves, minced
    • 2-3 tbsp red curry paste
    • 1 tsp packed brown sugar
    • 1 medium english cucumber
    • 1 large red pepper, thinly sliced
    • 1/2 cup roughly chopped cilantro
    • 1/2 cup coconut
    • 6 cups chopped romaine
    • Vinaigrette
    • 2 lime juice
    • 1 tbsp rice vinegar
    • 2 tbsp coconut milk
    • 1/4 tsp salt
    • 1 tbsp honey

Directions

  1. *If you can, cook the the day before. You can also use leftover rice but I do love the added flavor coconut rice gives these bowls. Add the rinsed rice, 3/4 cup coconut milk, and water or broth, and 1/2 teaspoon salt to a medium sauce pan. Bring the heat up to a boil. Reduce to a simmer. Cover and set the timer for 15 minutes. Once the timer goes off, pull the saucepan off the heat and let it sit (with the lid on) for another 10-15 minutes. Fluff with a fork. Spread on a baking sheet and pop in the fridge until chilled. If making the day before, spread the rice on a baking sheet and let it rest until it's room temperature. Transfer to an airtight container and store in the fridge.
  2. When you are ready to make the bowls, preheat the oven to 425 degrees. Spread the rice on a large baking sheet. Spray with a little non-stick olive oil or avocado spray. Sprinkle with 1/2 teaspoon salt, pepper and garlic powder. Pop in the oven. Bake for 20 minutes. Stir and place back in the oven and bake for another 15-20 minutes until the rice is brown and crispy, set aside. It will crisp more as it cools.
  3. Add a medium skillet to a medium flame. When the skillet is hot, add the ground chicken along with 1/2 teaspoon salt. Use a wooden spoon to break up the chicken. When the chicken is almost all the way cooked through, add the garlic, cook 1-2 minutes.
  4. Add the curry paste to the chicken mixture. Stir to combine. Cook for 1-2 minutes. Stir in all but 2 tablespoons of the coconut milk, the remaining 1/4 teaspoon salt and brown sugar. Bring to a boil and reduce to a simmer. Simmer until thickened, about 5-6 minutes. Season to taste with salt and pepper.
  5. When the rice is just shy of crispy, push it all to the side and add the coconut. Bake until very lightly toasted about 2 minutes. Be careful as coconut has a tendency to burn quickly.
  6. While the rice and chicken cook, this is a good time to prep your lettuce and veggies to steam-line the cooking process. Add the lettuce, veggies, cilantro and dressing to a large serving bowl. Season with salt and pepper. Toss until combined. Season to taste with salt and pepper. Add half of the coconut curry chicken, half of the crispy rice and half of the coconut. Toss until combine.
  7. Sprinkle with remaining chicken, rice and coconut. Garnish with plenty of freshly copped cilantro.
  8. Coconut Lime Dressing
  9. Add remaining two tablespoons coconut milk, lime juice, garlic, 1/4 teaspoon salt, rice vinegar and honey together in a small bowl. Whisk to combine. Season with salt and pepper.