Make the crispy rice. Preheat oven to 425°F. In a bowl toss cold leftover rice with avocado oil, sesame oil, chili crunch, and soy sauce until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, tossing once halfway through, until golden and crispy. Set aside to cool slightly.
2 cups leftover cooked rice, 1 tablespoon avocado oil, 1 tablespoon sesame oil, 1 tablespoon chili crunch, 1 tablespoon soy sauce
Cook the chicken. Place frozen chicken tenders on a separate baking sheet. Bake at 375°F for 20 minutes or until cooked through and golden. Cut into pieces.
8 pieces frozen chicken tenders
Make the dressing. Add yogurt, Kewpie mayo, sriracha, sweet chili sauce, and lemon juice to a blender. Blend until smooth. Add water one tablespoon at a time until you reach a pourable consistency.
½ cup plain yogurt, ¼ cup Kewpie mayo, 3 tablespoons sriracha, 3 tablespoons sweet chili sauce, 2 tablespoons lemon juice, 2 tablespoons water to thin
Assemble. Arrange red cabbage, cucumber, edamame, bell pepper, and avocado in a bowl. Top with crispy rice and sliced chicken tenders.
1 cup Red cabbage, 1 cup Cucumber, 1 cup Edamame, 1 cup Bell pepper, 1 Avocado
Dress and serve. Drizzle bang bang dressing generously over the bowl. Serve immediately so the crispy rice stays crunchy.
