Crispy Rice Salad
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Added 2024-09-20
Updated 2024-09-20
Ingredients
| 300g | Rice |
| 2 tbsps | Red thai paste |
| 1 tbsp | Sesame seed oil |
Dressing | |
| 3 tbsp | Light soy |
| 2 tbsp | Rice wine vinegar |
| 1 tbsp | Sesame seed oil |
| 1 | Crushed garlic |
| 1 tbsp | Grated ginger |
| Juice of 1 | Lime |
| 1-2 tsps | Chilli oil |
| Sesame seeds | |
| 1 tbsp | Honey |
| 1 | Cucumber |
| 2 | Spring onions |
| Handful | Coriander |
| Handful | Mint |
| 1 | Red chilli |
| Peanuts | |
Instructions
Cooking mode
- Cook the rice as per packet instructions. Once cooled, mix with red thai paste and sesame seed oil.
- Spread this flat on a lined baking tray and bake in the oven at 200C for 30mins, mixing half way through.
- Mix together the dressing ingredients.
- Smashed the cucumber then chop into small chunks.
- Finely slice the spring onions, mint, coriander and chilli and add to a large bowl along with the peanuts.
- Top with the crispy rice and the dressing, mix and eat straight away.