• Reserve 2 TBSP rice (4 TBSP for 4 servings) in a small bowl; set aside for Step 2. (You’ll be making toasted rice powder in the next step and will need a spice grinder, mortar and pestle, or small blender. If you don’t have one of these tools, don’t reserve any rice here; skip Step 2.) • In a small pot, combine remaining rice, 1 cup water(1 3⁄4 cups for 4), and a pinch of salt. (If you’re not making the toasted rice powder in Step 2, cook all the rice using 1 1⁄4 cups water; 2 1⁄4 cups water for 4.) Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• 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 limes; mix until thoroughly combined. • Taste and season with salt, pepper, and more lime juice if desired.

• Fluff rice with a fork. • Divide rice between shallow bowls. Top with as much shredded lettuce as you like. Top lettuce with chicken larb; garnish with as much remaining mint, remaining crispy fried onions, and remaining toasted rice powder (if using) as you like. Serve with reserved whole lettuce leaves (use them to make lettuce cups!), cucumber, and any remaining lime wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***