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.

Crispy Rice Bowls

My version lies somewhere between a salad and bowl because while there is a decent amount of lettuce technically constituting a salad, it’s equally littered with a spicy coconut red curry ground chicken mix which may categorize it as a bowl. You decide.

Scattered throughout you’ll find crunchy cucumber, crisp red bell peppers, sweet baby corn (an obsession of mine) and the ultra crispy rice we’ve all come to know and love but with a delicious toasted coconut undertone. The combination results in a seriously flavor and ingredient-packed dish that will leave you satisfied for hours.

Let’s get started!

Ingredients

Rice. As it goes with most crispy rice recipes, I like to use jasimine rice. It tends to have less starch than short grain white rice so it will crisp up easier.

Coconut milk. You will use a whole can of coconut milk. I used light but anything works.

Broth. You don’t technically need broth here, water will work if you don’t have any broth on hand or don’t want to buy it.

Chicken. I typically like to grind my own chicken to keep out any extra preservatives but using pre-ground chicken is also okay.

Red curry paste. If you can find it, I have been loving this red curry paste. It has more depth of flavor and spice than what you find typically but if all you can find is Taste of Thai, that’s fine too.

Garlic. No explanation needed here.

Brown sugar. For a little bit of sweetness.

Veggies. You can use whatever veggies you’d like but I’m partial to baby corn, crisp red bell peppers, cucumbers and romaine lettuce.

Vinaigrette. I do make a quick little vinaigrette with ingredients we are already using but you could dress the greens and raw veggies with a generous squeeze of lime juice, salt and pepper to simply things.

Let’s make Crispy Rice Bowls

Cook the rice. If you can, do this the day before. You can also use leftover rice. Add the rice, 3/4 cup coconut milk, and water or broth 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 chill until cold.

Crisp the rice. Heat 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 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.

Cook the chicken. While the rice crisps, make the chicken. Add the ground chicken to a mediums skillet.Turn the heat on medium. 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.

Simmer. 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 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.

Toast the coconut. 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.

Assemble. 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.

Tips and Tricks for Recipe Success

• If your rice is a little on the aldente side, that’s okay. It will just need less time in the oven to crisp up.
• Make sure you prep and cook in the order we’ve instructed. If you don’t this can be a very time consuming recipe. Prepping the veggies and cooking the chicken while the rice crisps in the oven is essential to an efficient cooking process.
• Cooking the rice ahead is a game changer! You could even cook at the beginning of the week and store until you need it.

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