Crispy Rice Salad (Nam Khao)

40 mins
Serves 1
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Directions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Line a baking sheet with parchment paper.
  3. 3In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
  4. 4Spread the rice mixture evenly on the prepared baking sheet.
  5. 5Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking.
  6. 6Once crispy and golden, remove from the oven and let cool.
  7. 7Chop all your vegetables and place them in a large bowl.
  8. 8Add the edamame and diced avocado to the bowl.
  9. 9In a small bowl, combine the ingredients for the dressing.
  10. 10Whisk together until well mixed.
  11. 11Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
  12. 12Pour the dressing over the salad and toss to combine.

Ingredients

  • 2 cups white raw rice
  • 1 heaping tbsp chili paste
  • 3 tbsp oil
  • 4 Persian cucumbers
  • 0.5 bunch fresh mint
  • 0.5 bunch fresh cilantro
  • 5 scallions
  • 1 cup shelled edamame
  • 1 avocado
  • 0.25 cup soy sauce
  • 0.25 cup seasoned rice vinegar
  • 2 tbsp oil
  • 1 tbsp brown sugar
  • 0.5 lime
  • 1 garlic clove
  • 1 cup roasted peanuts

Equipment

ovenbaking sheetparchment paperknifewhiskbowl
Crispy Rice Salad (Nam Khao) | Clip Recipe