Crispy Rice Bang Bang Bowls

Ingredients

• 2 cup Jasmine rice (cooked and chilled (leftover rice works best))
• 2 tbsp Vegetable oil (for frying the rice)
• 1 lb Frozen popcorn chicken (cooked according to package instructions until crispy)
• 0.5 cup Mayonnaise
• 0.25 cup Sweet chili sauce
• 1 tbsp Sriracha (adjust to taste)
• 1 tsp Chili crisp (optional for extra heat)
• 1 Cucumber (diced)
• 2 Green onions (sliced)

Steps

1. 1

   Cook the popcorn chicken in an air fryer or oven according to the package directions until they are very crispy and golden brown.

2. 2

   In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and chili crisp (if using) until smooth to create the bang bang sauce.

3. 3

   Heat the vegetable oil in a large non-stick skillet over medium-high heat.

4. 4

   Add the chilled jasmine rice to the skillet, pressing it down into an even layer. Let it fry undisturbed for 4-5 minutes until the bottom is golden and crispy.

5. 5

   Break up the rice slightly and flip to crisp the other side for another 2-3 minutes, then remove from heat.

6. 6

   Divide the crispy rice into bowls.

7. 7

   Top the rice with the crispy popcorn chicken and diced cucumbers.

8. 8

   Drizzle a generous amount of the bang bang sauce over each bowl.

9. 9

   Garnish with sliced green onions and serve immediately.

Notes

Leftover rice is essential for this recipe; fresh rice is too moist and will not crisp up properly. If you don't have leftover rice, cook a batch and spread it on a sheet pan to chill in the fridge for at least 2 hours before frying.

Nutrition per serving

• main
• rice bowl
• crispy rice
• easy dinner
• weeknight meal
• spicy
• fried