Chicken Katsu with Brown Rice

Steps

1. Cook rice Finely chop cauliflower until you have about 1 cup. Heat a drizzle of oil in a medium pot on medium heat. Cook cauliflower for 2-3 minutes, until becoming soft. Add rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep vegetables Thinly slice bok choy and spinach and set aside.
3. Prep chicken Pat chicken dry, trim off excess fat and cut into 2cm thick strips. Place flour and a pinch of salt in a bowl, whisk egg in a second bowl and place breadcrumbs in a third bowl. Coat chicken first in flour, then egg, then crumbs, shaking off excess.
4. Cook chicken Heat a drizzle of oil in a small (preferably non-stick) fry-pan on low-medium heat. Cook chicken for about 3 minutes each side, until golden brown and cooked through, adding more oil as needed. If crumb starts to burn, reduce heat.
5. Prep dressing In a large bowl combine all dressing ingredients. Add bok choy, spinach and peanuts. Fluff up cooked rice with a fork and add to vegetables and dressing. Make sure to save half of the vegetable brown rice for a delicious lunch the next day! Season to taste.
6. To serve Spoon about half the vegetable brown rice onto a plate and top with chicken katsu. Serve katsu sauce on the side.