Rice Salad With Peanut Sauce

Ingredients

1 Ib 93% lean ground beef

Salt & pepper, to taste

Avocado oil spray, to cook

For the crispy rice:

1 cup cooked jasmine rice best if a day old

1 tsp sesame oil

1 tbsp light soy sauce

1 tsp chili crisp

For the Peanut Dressing:

2 tbsp peanut butter

3 tbsp light soy sauce

3 tbsp rice vinegar

1 tsp sesame oil ' 1/2 inch ginger grated

3 cloves minced garlic

Salt and pepper to taste

1 tbsp honey

1 tsp chili crisp (optional)

Salad

3 cups cabbage thinly sliced - I used both green and red cabbage

1 cup sliced cucumber

1 red bell pepper thinly sliced

1 medium carrot grated or juilenned

2 green onions chopped

Chopped cilantro

Toasted sesame seeds for garnish

Directions

Add rice, sesame oil, soy sauce, chili crisp together and mix until rice is coated.

Spread rice over parchment paper lining and air fryer pan. Air fry at 375 for 20-23 minutes shaking halfway through.

Brown ground beef and season with salt and pepper.

Chop the cabbage and red pepper into thin strips and cucumbers in the round.

Add all ingredients for the peanut sauce into a measuring cup and blend using an immersion blender.

Layer the veggies (mixed), ground beef, and rice to a large bowl, and top with the peanut sauce

Notes

Macros per serving(x2) 660 Calories |56g P | 37g C | 31g F