Crispy Rice Salad

Ingredients

• 500g Cooked Jasmine Rice, chilled
• 2 tablespoons Vegetable Oil
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 Cucumber, halved and thinly sliced
• 4 Spring Onions, thinly sliced
• 20g Fresh Coriander, roughly chopped
• 15g Fresh Mint Leaves, roughly torn
• 60g Roasted Peanuts, roughly chopped
• 1 Fresh Red Chilli, thinly sliced
• 2 Limes
• 1 tablespoon Fish Sauce
• 1 tablespoon Soft Brown Sugar
• 1 Garlic Clove, finely grated
• 1 teaspoon Fresh Ginger, finely grated

Instructions

1. Preheat the oven to 220°C and line a large baking tray with baking paper.
2. Spread the chilled cooked rice over the tray, breaking up any large clumps with your fingers.
3. Drizzle the rice with the vegetable oil, light soy sauce, and sesame oil and toss until evenly coated.
4. Spread the rice into a thin, even layer and roast for 25–30 minutes, turning it once halfway through, until deeply golden and crisp around the edges.
5. Meanwhile, make the dressing by whisking together the juice of both limes, fish sauce, brown sugar, grated garlic, and ginger until the sugar has dissolved.
6. Place the cucumber, spring onions, coriander, mint, and sliced chilli in a large serving bowl.
7. Remove the crispy rice from the oven and leave it to cool for a few minutes.
8. Break the rice into irregular crisp pieces and add most of it to the vegetables and herbs.
9. Pour over the lime-chilli dressing and toss gently until everything is lightly coated.
10. Add most of the roasted peanuts and toss once more.
11. Scatter the remaining crispy rice and peanuts over the salad so plenty of crunchy texture remains on top.
12. Serve immediately while the rice is still crisp.

instructions_source: editorial-classic