Crispy Rice Salad with Cucumbers and Herbs

• 份量: 2 servings
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)

1 clove garlic

1/4 cup fish sauce

1/4 cup + 2 tablespoons avocado oil, or another neutral oil

1/4 cup lime juice (3-4 small limes)

2 tablespoons brown sugar

1/2 tablespoon chili crisp (more for spicier)

2 cups cooked jasmine rice (note 2)

2 tablespoons avocado oil

2 teaspoons red curry paste

2 teaspoons cornstarch (optional)

half an English cucumber, thinly sliced (about 1 cup)

1 shallot, thinly sliced or minced (about 1/4 cup)

1 bunch cilantro, roughly chopped (about 1/2 cup)

1 bunch mint, roughly chopped or torn (about 1/4 cup)

1/2 cup chopped peanuts

chili crisp to taste

步驟

Dressing

Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.

Crispy Rice

Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods – I find the air fryer to be fastest and most convenient!)

You're Done! Yum!

Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.

筆記

Note 3a on Oven Method: If you don’t have an air fryer, I would recommend “frying” the rice in the oven. Bake it at 425 degrees for about 8-10 minutes near the top of the oven (closer to the heating element). It’ll get crispy on the outside, but stay chewy on the inside.

營養

• 卡路里: 451
• 總脂肪: 30.3 g
• 飽和脂肪: 3.6 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 1492.6 mg
• 總碳水化合物: 39 g
• 膳食纖維: 2.4 g
• 總糖: 7.2 g
• 蛋白質: 8.4 g