Crispy Rice Salad

20 mins
Serves 1
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Directions

  1. 1To a big bowl, add some red curry paste and oil. Mix well.
  2. 2To a big bowl, add some red curry paste and oil. Mix well.
  3. 3To a big bowl, add some red curry paste and oil. Mix well.
  4. 4Add cooked rice and combine that.
  5. 5Add cooked rice and combine that.
  6. 6Add cooked rice and combine that.
  7. 7Spread the rice on a baking tray and bake at 200C for 30 mins, stir halfway through.
  8. 8Spread the rice on a baking tray and bake at 200C for 30 mins, stir halfway through.
  9. 9Spread the rice on a baking tray and bake at 200C for 30 mins, stir halfway through.
  10. 10Make the dressing by mixing soy sauce, chili, garlic, lime juice, sugar and water.
  11. 11Make the dressing by mixing soy sauce, chili, garlic, lime juice, sugar and water.
  12. 12Make the dressing by mixing soy sauce, chili, garlic, lime juice, sugar and water.
  13. 13Smash and chop the cucumber.
  14. 14Smash and chop the cucumber.
  15. 15Smash and chop the cucumber.
  16. 16Add cucumber, mint and cilantro to a bowl.
  17. 17Add cucumber, mint and cilantro to a bowl.
  18. 18Add cucumber, mint and cilantro to a bowl.
  19. 19Add crispy rice, peanuts and crispy onions to the bowl.
  20. 20Add crispy rice, peanuts and crispy onions to the bowl.
  21. 21Add crispy rice, peanuts and crispy onions to the bowl.
  22. 22Combine everything with the dressing.
  23. 23Combine everything with the dressing.
  24. 24Combine everything with the dressing.

Ingredients

  • 2.5 cups cooked basmati rice
  • 2.5 cups cooked basmati rice
  • 2.5 cups cooked basmati rice
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 3 tsp oil
  • 3 tsp oil
  • 3 tsp oil
  • 2 tbsp light soy sauce or vegan fish sauce
  • 2 tbsp light soy sauce or vegan fish sauce
  • 2 tbsp light soy sauce or vegan fish sauce
  • 1 chili
  • 1 chili
  • 1 chili
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 60 ml water
  • 60 ml water
  • 60 ml water
  • 1 bunch fresh mint and parsley/cilantro
  • 1 bunch fresh mint and parsley/cilantro
  • 1 bunch fresh mint and parsley/cilantro
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 handful toasted coconut flakes and peanuts
  • 1 handful toasted coconut flakes and peanuts
  • 1 handful toasted coconut flakes and peanuts
  • 1 handful fried shallots
  • 1 handful fried shallots
  • 1 handful fried shallots

Equipment

big bowlspoonbaking trayknifegrater