Pursuit
Toasted rice · Two big meals
Toasted rice, fresh herbs and a sharp, sweet fish sauce. Grab a cabbage leaf and scoop.
Allow about 15 minutes to toast the rice and prep the herbs, then about 15 minutes to cook the chicken.
A little time in the kitchen
The toasted rice is the part I would not skip. Toast it until it smells nutty, then grind it coarsely so you keep a little crunch.
The chicken gets the warm aromatics. The lime, shallot and herbs go in at the end. Cold cabbage and cucumber make the whole plate work.
Grab a cabbage leaf and scoop.
Made in my kitchen · Watch the original reel
The small things that matter
Give the rice time to turn golden before grinding. You want a coarse powder, with a little texture left.
Add the shallot, herbs and lime after the chicken is cooked so they keep their fresh flavor.
For meal prep, pack the rice powder and raw vegetables separately from the chicken.
What you need
Divide the cooked chicken batch into two equal meals. Give each meal half the cabbage and cucumber. No rice side is included.
Check the temperature. Ground chicken needs to reach 165°F. Color alone does not tell you it is done.
You'll need: kitchen scale, small dry pan, mortar or spice grinder, large skillet, food thermometer
Macros, Pursuit-style
One meal comes in around 440 calories and 55 g of protein, with the cabbage and cucumber counted. Real food, real numbers, no guesswork.
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How to make it
Toast the dry rice in a small pan over medium heat, shaking or stirring often, until deep golden and nutty-smelling. Cool briefly, then grind into a coarse powder. Set aside.
Stir together the fish sauce, lime juice and sugar until the sugar dissolves. Add enough water to make 45mL of sauce in total. This measured version makes the portion easier to track.
Heat the oil in a large skillet over medium-high heat. Add the kreung and stir for 30 to 60 seconds, until fragrant.
Add the ground chicken and break it into small crumbles. Cook through, stirring, until a food thermometer reads at least 165°F. Color alone does not tell you it is done.
Turn off the heat. Toss in the shallot, cilantro, mint and 30g lime juice. Add all the measured sweet fish sauce, then fold in the toasted rice powder. If packing for later, keep the rice powder separate until serving.
Split the cooked chicken batch evenly between two meals. Give each meal half the cabbage and cucumber. Use the cabbage leaves to scoop up the chicken. Refrigerate promptly at 40°F or below, use within 3 to 4 days and reheat the chicken to 165°F. Keep the raw vegetables cold.
