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