Crispy Rice Salad w/ Chicken or Tofu (Vegan)

Ingredients

• 2 cups day old rice
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 1/2 tbsp Soy sauce
• Few dashes of liquid aminos
• 1 tbsp Minced garlic
• 1/2 tbsp Brown sugar
• 1 small chili
• 1 juice of lime + zest
• Handful Cilantro
• Handful Parsley
• Few leaves of Mint
• 2 English cucumbers
• 4 chicken thighs
• 1 block of frozen then thawed tofu

Steps

1. Preheat air fryer to 400 degrees
2. To crisp the rice mix the day old rice, & curry paste (add more if you want a little more oomph) in a bowl. Transfer to a parchment lined sheet pan and drizzle with oil. Pop in the oven for 17 minutes. Half way through check on it to make sure there are no clumps!
3. Clean and season your chicken (salt, pepper, Cajun). In a skillet over medium/high heat cook for 5-6 minutes on each side. Let it rest in the pan.
4. Or cut your tofu into slices lightly season with salt, pepper, and Cajun. In a skillet over medium/high heat cook for 5-6 minutes on each side. Or until golden brown. Remove from heat!
5. Mix up your sauce. In a small bowl whisk soy sauce, minced garlic, brown sugar, chili, lime, and a bit of water. Set to the side.
6. Chop up your aromatics. Cilantro, mint, and parsley. Also smash and cut your cucumber. Set to the side as well for when you’re building your bowls.
7. Chop your chicken thighs into strips & build up your bowls.
8. Crispy rice as your base, top with chicken/tofu and chopped cucumbers. Add your aromatics and finish with drizzling your sauce. Enjoy!