Crispy Rice Bowl (Print Version)

# Ingredients:

→ Base Layer

01 - Steamed long-grain rice
02 - Chili-infused oil
03 - Soy sauce
04 - Sesame oil

→ Salad Mix-Ins

05 - Cooked chicken breast, diced
06 - Thinly sliced scallions
07 - Toasted sesame seeds
08 - Crispy edamame beans
09 - Fresh herbs (mint, cilantro, Thai basil)
10 - Crushed roasted peanuts
11 - Chopped cucumber
12 - Optional red chili slices

→ Satay Sauce

13 - Soy sauce
14 - Chunky peanut butter
15 - Water
16 - Sweet chili jam
17 - Fish sauce
18 - Sesame oil

# Instructions:

01 - Chill cooked rice on a tray lined with parchment for about 10 minutes in the fridge
02 - Coat rice with soy sauce, sesame oil, and chili oil. Bake at 400°F for 25-30 minutes
03 - Whisk peanut butter together with sauces, and add water until smooth
04 - Mix together the rice, dressing, veggies, chicken, herbs, and peanuts

# Notes:

01 - Enjoy right away so it stays crunchy
02 - Leftover sauce stores well in the fridge
03 - Swap any vegetables to fit your taste

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