Directions
- 1Slice the cucumber and red onion.
- 2Add all the salad ingredients to a large bowl.
- 3Add the dressing to the bowl.
- 4Mix everything in the bowl.
- 5Crisp the rice by pressing it into a hot pan with oil and gochujang and cooking it at 200 degrees for 30 minutes.
- 6Make 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
- 1 tin chickpeas
- 1 tbsp gochujang
- 1 tbsp neutral oil
- salt
- 1 small red onion
- 1 red pepper
- 1 small cucumber
- 2 spring onions
- 2 mild red chillies
- handful fresh coriander
- handful fresh mint
- 2 tbsp sesame seeds
- 1 lime lime juice
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove
- 1 tsp grated ginger
- 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.
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