1. MAKE TOASTED RICE POWDER
   Place rice in an ungreased skillet over medium heat. Cook for 10–15 minutes, stirring frequently, until grains are toasted and golden brown. Remove from heat and let cool. Pour toasted rice into a spice or coffee grinder and grind into a coarse powder. If necessary, work in batches. The powder should look like finely ground coffee. Set aside.

2. COOK THE IMPOSSIBLE™
   In a large skillet, heat coconut oil over medium-high heat. Use a wooden spoon to break Impossible™ Burger into small pieces. Once coconut oil melts, add Impossible™ Burger pieces to skillet and season lightly with salt. Cook over medium-high heat for 10 minutes or until golden and cooked through.

3. ADD SEASONING
   Once Impossible™ Burger pieces have browned, add chili powder and 22 mL (1 ½ tbsp.) toasted rice powder. Finely chop green onions and red onions and add to skillet. Add lime juice and fish sauce. Cook for 2 minutes, stirring frequently. Remove from heat.

4. ASSEMBLE LARB
   Once mixture has cooled slightly, stir in cilantro and mint leaves. Eat as is or fill bowls with lettuce and garnish with mint and cilantro leaves.

5. SERVE, SHARE AND ENJOY!

Chef’s secret
*Make it plant-based with vegan fish sauce!