- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 380 kcal
Quick summary
“This vibrant Asian salad unites basmati rice toasted in a skillet until it pops with golden cubes of plant-based chicken, fresh crunchy vegetables, and roasted peanuts under a sweet and sour ginger and soy sauce dressing. A light, colorful, and structured meal that plays with thermal contrasts and textures.”
What you need to know
- A tostagem do arroz frio em óleo quente produz grãos estaladiços que trazem crocância inovadora à salada
- Os cubos de carne vegetal douram rapidamente absorvendo as nuances cítricas e aromáticas do molho caseiro
- O molho agridoce de gengibre ralado, shoyu e limão envolve os vegetais sem murchar as folhas
Ingredients
Main
- cups Cooked and cold Basmati rice (preferably overnight)
- tablespoons Vegetable oil (for frying)
- g Vegan 'chicken' fillets (soy or seitan based), cubed
- large leaves Iceberg or romaine lettuce, coarsely chopped
- unidade média Carrot, grated or julienned
- unidade pequena Japanese cucumber, in thin slices or cubes
- cup Cherry tomatoes, halved
- tablespoons Chopped chives
- tablespoons Fresh chopped cilantro
- tablespoons Toasted and chopped peanuts
- tablespoon Toasted sesame seeds (optional, to finish)
- tablespoons Soy sauce (or tamari for gluten-free version)
- tablespoons Fresh lemon or lime juice
- tablespoons Maple syrup or brown sugar
- teaspoon Toasted sesame oil
- tablespoon Fresh ginger, grated
- clove Alho, picado
- unit Fresh pepper (e.g., chili pepper), finely chopped (optional)
Instructions
Principal
- Prepare the Crispy Rice: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the cooked and cooled rice, spreading it in an even layer. Fry for 8-10 minutes, without stirring much, until the bottom is golden and crispy. Stir and fry for another 5-7 minutes, until all the rice is crispy and golden. Remove and reserve on a plate with paper towels to remove excess oil.
- Cook the Vegan 'Chicken': In the same skillet, add the remaining 2 tablespoons of oil. Add the vegan 'chicken' cubes and cook for 5-7 minutes, turning occasionally, until golden on all sides. If necessary, season with a little salt and pepper. Remove and set aside.
- Prepare the Ginger Sauce: In a small bowl, combine the soy sauce, lemon juice, maple syrup, sesame oil, grated ginger, minced garlic, and the fresh chili (if using). Mix well until the ingredients are incorporated. Taste and adjust the sweetness or acidity according to your palate.
- Assemble the Salad: In a large bowl, place the chopped lettuce. Add the grated carrot, cucumber, cherry tomatoes, chives, and fresh cilantro. Add the cooked vegan 'chicken'.
- Finish and Serve: Add the crispy rice to the bowl with the vegetables and the vegan 'chicken'. Drizzle with the ginger sauce. Gently mix all the ingredients so that the sauce covers everything evenly. Finish with roasted peanuts and sesame seeds (if using). Serve immediately to enjoy the crispy texture of the rice.
Chef's tips
- Utilize arroz cozido do dia anterior bem gelado para que os grãos sequem na chapa e dourem sem grudar em bloco
- Deixe o arroz tostado esfriar ligeiramente antes de misturar com a alface para que o calor residual não amoleça o verde
- Adicione o molho cítrico apenas no instante de servir para garantir que o amendoim e o arroz permaneçam crocantes
Variations
- Acrescente tiras finas de manga madura ou gomos de tangerina para trazer notas doces e sumarentas ao prato
- Adicione pimenta dedo-de-moça fresca picadinha e gotas de óleo de gergelim picante para acentuar o calor asiático
- Salpique castanha-de-caju tostada e sementes de gergelim preto por cima no lugar do amendoim tradicional
Substitutions
- O arroz basmati pode ser substituído por arroz de jasmim, arroz agulhinha tradicional ou quinoa cozida bem seca
- O frango vegetal à base de soja pode ser trocado por cubos de tofu firme grelhados ou cogumelos eryngii desfiados
- O xarope de bordo do molho pode ser substituído por açúcar mascavo dissolvido, melado de cana ou agave
How to store
Keep the chopped vegetables, the plant-based chicken, and the sauce in separate containers in the fridge for up to 3 days. The crispy rice should be kept in a dry jar outside the refrigerator to preserve the crunchy crust.
Can it be frozen?
It is not recommended to freeze this assembled recipe due to the high proportion of fresh raw leaves and vegetables. Vegan chicken cubes can be frozen raw or seared separately for up to 60 days in an airtight bag.
What to serve with
Pairs exemplarily with fresh vegetable spring rolls, steamed vegetable gyoza, or sweet potato chips. To drink, serve cold green tea with mint, fresh coconut water, or lemonade with ginger.
Frequently asked questions
Can I replace the fresh cilantro?
Yes, if you don't like cilantro, replace it with fresh chopped parsley leaves and mint leaves in the same amount.
Can I use freshly cooked rice to make crispy rice?
Fresh rice has excess steam and soft starch; the ideal is to use leftover rice that is very cold and dry from the refrigerator.
How to brown vegan chicken without sticking to the pan?
Heat the non-stick skillet very well with the vegetable oil over medium-high heat before arranging the plant protein cubes.
Is the ginger sauce too strong?
The lemon juice and maple syrup temper the natural heat of the freshly grated ginger, creating a mild sweet and sour balance.
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