Crispy Rice Salad

Serves 1
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Directions

  1. 1Cook the rice.
  2. 2Cook the rice.
  3. 3Cook the rice.
  4. 4Mix the rice with red thai paste and sesame seed oil.
  5. 5Mix the rice with red thai paste and sesame seed oil.
  6. 6Mix the rice with red thai paste and sesame seed oil.
  7. 7Spread the rice on a lined baking tray.
  8. 8Spread the rice on a lined baking tray.
  9. 9Spread the rice on a lined baking tray.
  10. 10Bake in the oven at 200C for 30 minutes, mixing half way through.
  11. 11Bake in the oven at 200C for 30 minutes, mixing half way through.
  12. 12Bake in the oven at 200C for 30 minutes, mixing half way through.
  13. 13Mix together the dressing ingredients.
  14. 14Mix together the dressing ingredients.
  15. 15Mix together the dressing ingredients.
  16. 16Smash the cucumber then chop into small chunks.
  17. 17Smash the cucumber then chop into small chunks.
  18. 18Smash the cucumber then chop into small chunks.
  19. 19Finely slice the spring onions, mint, coriander and chili.
  20. 20Finely slice the spring onions, mint, coriander and chili.
  21. 21Finely slice the spring onions, mint, coriander and chili.
  22. 22Add the cucumber, spring onions, mint, coriander, chilli and peanuts to a large bowl.
  23. 23Add the cucumber, spring onions, mint, coriander, chilli and peanuts to a large bowl.
  24. 24Add the cucumber, spring onions, mint, coriander, chilli and peanuts to a large bowl.
  25. 25Top with the crispy rice and dressing, mix and eat straight away.
  26. 26Top with the crispy rice and dressing, mix and eat straight away.
  27. 27Top with the crispy rice and dressing, mix and eat straight away.

Ingredients

  • 300 g uncooked rice
  • 300 g uncooked rice
  • 300 g uncooked rice
  • 2 tbsps red thai paste
  • 2 tbsps red thai paste
  • 2 tbsps red thai paste
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 3 tbsp light soy
  • 3 tbsp light soy
  • 3 tbsp light soy
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tsps chilli oil
  • 1 tsps chilli oil
  • 1 tsps chilli oil
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful mint
  • 1 handful mint
  • 1 handful mint
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 0 peanuts
  • 0 peanuts
  • 0 peanuts

Equipment

bowlspoonbaking trayovenknifecutting boardrolling pin

Tips

  • The salad is crispy, sweet, crunchy and spicy.
  • It's great as a side or just on its own.
  • Eat straight away