Crispy Rice and Herb Salad

30 mins
Serves 3
instagram.com

Directions

  1. 1Slice the cucumber and red onion.
  2. 2Slice the cucumber and red onion.
  3. 3Slice the cucumber and red onion.
  4. 4Add all the salad ingredients to a large bowl.
  5. 5Add all the salad ingredients to a large bowl.
  6. 6Add all the salad ingredients to a large bowl.
  7. 7Add the dressing to the bowl.
  8. 8Add the dressing to the bowl.
  9. 9Add the dressing to the bowl.
  10. 10Mix everything in the bowl.
  11. 11Mix everything in the bowl.
  12. 12Mix everything in the bowl.
  13. 13Crisp the rice by pressing it into a hot pan with oil and gochujang and cooking it at 200 degrees for 30 minutes.
  14. 14Crisp the rice by pressing it into a hot pan with oil and gochujang and cooking it at 200 degrees for 30 minutes.
  15. 15Crisp the rice by pressing it into a hot pan with oil and gochujang and cooking it at 200 degrees for 30 minutes.
  16. 16Make the dressing by whisking lime juice, soy sauce, maple syrup, rice vinegar, toasted sesame oil, grated garlic clove, grated ginger, and optional chili crisp or sriracha in a small bowl until smooth.
  17. 17Make the dressing by whisking lime juice, soy sauce, maple syrup, rice vinegar, toasted sesame oil, grated garlic clove, grated ginger, and optional chili crisp or sriracha in a small bowl until smooth.
  18. 18Make the dressing by whisking lime juice, soy sauce, maple syrup, rice vinegar, toasted sesame oil, grated garlic clove, grated ginger, and optional chili crisp or sriracha in a small bowl until smooth.

Ingredients

  • 250 g cooked jasmine or basmati rice
  • 250 g cooked jasmine or basmati rice
  • 250 g cooked jasmine or basmati rice
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • salt
  • salt
  • salt
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 small cucumber
  • 1 small cucumber
  • 1 small cucumber
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 2 mild red chillies
  • 2 mild red chillies
  • 2 mild red chillies
  • handful fresh coriander
  • handful fresh coriander
  • handful fresh coriander
  • handful fresh mint
  • handful fresh mint
  • handful fresh mint
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 1 lime lime juice
  • 1 lime lime juice
  • 1 lime lime juice
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame oil
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp chilli crisp or sriracha
  • 1 tsp chilli crisp or sriracha
  • 1 tsp chilli crisp or sriracha

Equipment

bowlpan

Tips

  • Don't stir the rice too much so it gets properly golden.
  • This recipe is suitable for work prep ahead lunches or BBQs.