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Add 3 sliced spring onions, a grated thumb-sized piece of ginger + 6 tbsp avocado oil to a pan. Heat on low for 10 mins to infuse.
Toss with 500g cooked & cooled rice, spread on a tray + bake at 200°C for 40 mins, tossing every 10 mins, until golden & crispy.
Use approx 1 cup leftover shredded chicken OR poach your own.
If poaching, add 1 whole chicken (or chicken thighs), 2 tsp salt, 4–5 slices ginger and 2 whole spring onions to 12–14 cups boiling water.
Return to the boil, then gently simmer until cooked through (approx. 30–35 mins for a whole chicken) (around 10–11 mins per lb).
Shred once cool enough to handle.
Blitz 1–3 red chillies, 1.5-inch ginger, 2 garlic cloves, 2 tbsp sesame oil, juice of 1 lime, ½ tsp salt, 3 tbsp soy sauce + 1–2 tbsp maple syrup.
Toss the chicken with 1 cup edamame, ½ sliced cucumber, 2 sliced spring onions + a handful of coriander.
Add the crispy rice + dressing and toss together.
Serve straight away for maximum crunch.