02/06/2026
Gluten‑free, flavourful. Mingle’s Japanese Curry Crispy Rice Salad is our new healthy obsession. Recipe available below:
Ingredients:
For the rice:
- 1.5 cups cooked rice
- 1 tbsp olive oil
- 1.5 tsp Mingle Japanese Curry Recipe Base
- 1 tbsp Mingle Sweet Chilli Sauce
- ½ tsp soy sauce
- ½ tsp sesame oil
For the chicken:
- 400g diced chicken breast
- 1 tsp olive oil
- 1 tbsp Mingle Japanese Curry Recipe Base
- ½ tsp soy sauce
- ½ tsp honey
Salad:
- 2 cups lettuce
- 1 Cucumber, thinly sliced
- 1 spring onion, sliced
- ½ cup edamame beans
Dressing:
- ½ cup Greek yoghurt
- 1½ tbsp Mingle Sweet Chilli Sauce
- 1 tsp soy sauce
- 1 tsp lime juice
- ½ tsp sesame oil
Method:
1. Preheat oven or air fryer to 200°C fan.
2. Break the cooked rice apart well and mix through olive oil, Mingle Japanese Curry Recipe Base, sweet chilli sauce, soy sauce and sesame oil.
3. Spread rice thinly over a sheet of baking paper and bake for 15–20 minutes, checking and stirring occasionally so it doesn’t burn.
4. Whilst the rice bakes, cook the chicken. Add chicken, olive oil, Mingle Japanese Curry Recipe Base, soy sauce and honey to a pan. Add a splash of water to deglaze, allowing the chicken to soak up all the flavour.
5. Make the dressing by combining all dressing ingredients in a bowl. Add a splash of water if needed to loosen to a pourable consistency.
6. Assemble bowls with salad ingredients, crispy rice and chicken, then spoon or pour over the dressing.
Enjoy!!
