Crispy rice salad bowls

Instructions

1. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the cooked jasmine rice to the skillet and press it down into an even layer. Cook until the bottom is golden and crispy, about 5-7 minutes.
3. Flip the rice and cook the other side until crispy. Remove from heat and let it cool slightly.
4. In a small bowl, mix lime juice, fish sauce, soy sauce, and sugar to make the dressing.
5. In a large bowl, combine shredded chicken, carrot, cucumber, red bell pepper, green onion, cilantro, and mint leaves.
6. Break the crispy rice into chunks and add to the salad bowl.
7. Pour the dressing over the salad and toss everything together until well combined.
8. Serve the salad in bowls, topped with chopped roasted peanuts.

Prep

• Cook and cool jasmine rice at least 2 hours in advance.