Thai-Inspired Shrimp Larb Rice Bowls

• Add reserved rice to a large dry pan over medium-high heat. Cook, stirring and shaking pan frequently, until rice is evenly browned, 3-6 minutes (it should be the color of butterscotch). Turn off heat. Wipe out pan. • Transfer toasted rice to a spice grinder, mortar and pestle, or small blender; pulverize until finely ground (it should be the texture of ground black pepper). Set aside until ready to use in Step 5.

• Heat a drizzle of oil in pan used for rice over medium-high heat. Add chicken* and season with salt and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat; stir in garlic powder until combined.

• While chicken cooks, wash and dry produce. • Halve, peel, and thinly slice shallot. Place in a large bowl and stir in vinegar; set aside to pickle. • Halve tomatoes. Roughly chop cilantro. Pick mint leaves from stems; roughly chop leaves. Quarter limes. Trim and discard root end from lettuce. Carefully remove 6-8 outer leaves and reserve; thinly slice remaining lettuce. Trim and thinly slice cucumber into rounds.

• Transfer chicken mixture to bowl with shallot mixture. Add tomatoes, cilantro, chili sauce, Sriracha, half the mint, half the toasted rice powder (if using), half the crispy fried onions, a drizzle of olive oil, and juice from half the lime; mix until thoroughly combined. • Taste and season with salt, pepper, and more lime juice if desired.