As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check outstep-by-step photos here.
Ingredients
4 Servings
Step 1
Real Talk: Okay, fine: Rinsing the rice sounds pretty fussy, but it has an actual purpose. The water will remove the surface starch on the rice, which will make it easier to get it to brown and separate into individual grains, instead of going gummy and sticky on you. So now you know everything. If you skip this step, the fried rice police won’t come after you, but we still think it’s worth it.
Step 2
Rinse rice under cold water, stirring vigorously, then drain. Repeat process until water runs clear, 4–5 times. Cook rice in a large pot of boiling salted water, stirring occasionally so rice doesn’t stick to bottom, until grains are slightly chalky in the center (rice will be undercooked—this is intentional), about 5 minutes. Drain and transfer to a large bowl.
Step 3
Meanwhile, heat 2 Tbsp. oil in a medium skillet (preferably cast iron or nonstick) over medium. Cook carrot and leek, stirring occasionally, until tender, 6–8 minutes; season with salt. Add to bowl with rice and stir to combine; season with 2 tsp. salt.
Step 4
Spread a clean kitchen towel on a work surface. Place a lid for a medium skillet in the center. Tie 4 corners of towel to handle on top of lid (you just made a special steam absorber that will keep the rice from becoming gummy; stay tuned).
Step 5
Heat ¼ cup oil in same skillet over medium-high until very hot and shimmering, about 2 minutes; season with salt. Scrape rice mixture into pan, smoothing surface and gently pressing into pan to form a tight “rice cake.” Cover with towel-lined lid and cook, undisturbed, until rice on bottom of pan is browned and crisp (scrape a small area on bottom of pan to check), about 8 minutes. If rice hasn’t browned, continue to cook, covered, 2 more minutes. Remove from heat and let sit, covered, 15 minutes to steam.
Step 6
Meanwhile, whisk garlic, lemon juice, mustard, and remaining 4 Tbsp. oil in a medium bowl. Add chicken and toss to coat; season with salt and pepper. Add cilantro and mint and toss gently just before serving.
Step 7
Transfer rice to your fanciest platter. Arrange chicken salad over and serve.
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