CRISPY RICE salad
Directions
- 1Cook the rice as per packet instructions, and once cooled, mix with red thai paste and sesame seed oil.
- 2Spread this flat on a lined baking tray and bake in the oven at 200C for 30mins, mixing half way through.
- 3Mix together the dressing ingredients.
- 4Smash the cucumber then chop into small chunks.
- 5Finely slice the spring onions, mint, coriander and chilli and add to a large bowl along with the peanuts.
- 6Top with the crispy rice and the dressing, mix and eat straight away.
Ingredients
- 300 g uncooked rice
- 2 tbsps red thai paste
- 1 tbsp sesame seed oil
- 3 tbsp light soy
- 2 tbsp rice wine vinegar
- 1 tbsp sesame seed oil
- 1 garlic
- 1 tbsp ginger
- 1 lime
- 1 tsps chilli oil
- 0 sesame seeds
- 1 tbsp honey
- 1 cucumber
- 2 spring onions
- 1 Handful coriander and mint
- 1 red chilli
- 0 peanuts
Equipment
bowlbaking trayoven
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