Rinse the brown rice under cold water. Add to a saucepan with 3.75 cups of water and a pinch of salt. Bring to the boil, then reduce heat to low, cover, and simmer for 30–35 minutes or until tender. Fluff with a fork and set aside.
1.5 cups brown rice
Cook the chicken schnitzel:
500 g chicken schnitzel
Pan method: Heat olive oil and butter (if using) in a large frying pan over medium heat. Cook schnitzels for 4–5 minutes per side until golden and cooked through.
500 g chicken schnitzel, 1 tablespoon extra virgin olive oil
Air fryer method: Lightly spray schnitzels with oil and air-fry at 200°C for 8–10 minutes, flipping halfway, until golden and crisp.
500 g chicken schnitzel, 1 tablespoon extra virgin olive oil
In a bowl, combine the thawed edamame, avocado, cucumber, coriander, roasted peanuts, and sliced chilli. In a small bowl, mix the rice wine vinegar and sugar or honey until dissolved. Pour over the slaw and toss gently to combine.
2 cups frozen edamame beans, 1 avocado, 1 cucumber, 1/2 cup coriander, 1/2 cup roasted peanuts, 1 red chilli, 2 tablespoons rice wine vinegar, 2 teaspoons caster sugar
Stir together sweet chilli sauce, sriracha, and Greek yoghurt (if using) until smooth. Adjust consistency with a splash of water if needed.
3 tablespoons sweet chilli sauce, 1 tablespoon sriracha, 1 tablespoon greek yoghurt
Divide brown rice between 4 bowls. Top with sliced schnitzel, a generous spoon of the edamame slaw, and a good drizzle of the sweet chilli sauce. Garnish with extra coriander or chilli if desired.
1.5 cups brown rice, 500 g chicken schnitzel, 2 cups frozen edamame beans, 1 avocado, 1 cucumber, 3 tablespoons sweet chilli sauce
