Crispy Rice Salad

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

1 cucumber (diced)

A handful of cilantro (chopped)

A handful of mint (chopped)

2 shallots or small onions (thinly sliced)

1 chili (optional, finely chopped)

1/4 cup 30g crushed peanuts

2 cups cooked rice (370g)

2 tablespoons red curry paste

2 tablespoons oil

1 tbsp salt

1 tablespoon ginger (minced)

1 clove garlic (minced)

2 tablespoons soy sauce

Juice of 1 lemon

1 tablespoon brown sugar

1 tablespoon oil

1 tablespoon chili crisp (optional)

1-2 tablespoons water (if needed, to thin the dressing)

Instructions

Oven Method:

Preheat your oven to 375°F (190°C).

mix

In a large bowl, mix the cooked rice with red curry paste, oil, and salt until well combined.

Spread the rice mixture evenly on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, stirring halfway through, until the rice becomes crispy and golden.

cool

Remove from the oven and let it cool slightly.

Prepare the Salad:

combine

In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.

Make the Dressing:

whisk

In a small bowl, whisk together the ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using).

hin it out

If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.

Assemble the Salad:

Add the crispy rice to the salad bowl with the vegetables and peanuts.

Pour the dressing over the salad and toss well to combine.

Serve immediately and enjoy!

Nutrition

• Calories: 275 kcal