Crispy Rice Bowls with Avocado & Chicken

Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and marinated chicken for a satisfying supper. 

What You Get

Limes

Gochujang sauce

Boneless, skinless chicken thighs (see note below) 

Daikon radishes 

Avocado 

Scallion-ginger sauce 

Cooked white rice

Sesame seeds 

Pea shoots 

What You’ll Need

Vegetable oil  

Salt and freshly ground pepper

White or rice vinegar

Sugar 

Fish or soy sauce 

Makes 3 servings

30 minutes active 

40 minutes total 

Step 1

Preheat the oven to 400°F. 

Step 2

In a non-reactive baking dish, combine the juice of 1 lime with ¼ cup vegetable oil and the gochujang. Pat the chicken dry and season with salt and pepper. Add the chicken to the baking dish and toss to coat. Transfer the baking dish to the oven and bake until the chicken is no longer pink at the center, about 25 minutes. Transfer the chicken to a plate to rest for 5 minutes, then slice the chicken across the grain. 

Step 3 

Meanwhile, to make a quick pickle, quarter and thinly slice the daikon (you should have about 3 cups). In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Add the daikon to the bowl, toss to combine, and set aside. 

Step 4

Peel, pit and slice the avocado. Season the scallion-ginger sauce with the juice of the remaining lime and 1 tablespoon fish or soy sauce. 

Step 5

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. In a nonstick pan over medium heat, warm 2 tablespoons vegetable oil. When the oil is shimmering, add the rice and spread into a single layer. Cook, undisturbed, until the rice is crispy and lightly golden, 5 to 7 minutes. Use a spatula to flip the rice in large sections and cook until the other side is crispy and golden, 3 to 5 minutes more. Season with salt. 

Step 6 

Divide the rice between serving bowls. Top with the chicken, avocado, and pickled daikon. Drizzle everything with the scallion-ginger sauce. Sprinkle with the sesame seeds and pea shoots, and serve. 

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: soy.