# Crispy Rice Salad

A crispy rice salad (Nam Khao inspired) without pork, with a unique blend of crunchy and creamy ingredients.

- Total time: 40 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 2 cups white raw rice cooked and cooled
- 1 heaping tbsp chili paste
- 3 tbsp oil
- 4 Persian cucumbers
- 0.5 bunch fresh mint
- 0.5 bunch fresh cilantro
- 5 scallions
- 1 cup shelled edamame
- 1 avocado
- 0.5 cup chopped peanuts
- 0.25 cup soy sauce
- 0.25 cup seasoned rice vinegar
- 2 tbsp oil
- 1 tbsp brown sugar
- 0.5 lime
- 1 garlic clove

## Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
4. Spread the rice mixture evenly on the prepared baking sheet.
5. Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
6. Once crispy and golden, remove from the oven and let cool.
7. Chop all your vegetables and place them in a large bowl.
8. Add the edamame and diced avocado to the bowl.
9. In a small bowl, combine the ingredients for the dressing.
10. Whisk together until well mixed.
11. Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
12. Pour the dressing over the salad and toss to combine.
13. Serve immediately and enjoy!

## Equipment

- baking sheet
- parchment paper
- knife
- whisk
- bowl

## Source

- Original video: https://www.instagram.com/reel/C-YxtToS2K7/?igsh=ZThpNzVucTh4OXZh
- Recipe page: https://www.cliprecipe.com/recipe/0e1f8397-817e-4c1c-971b-49015ec4af74
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt