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Crispy Rice Salad
The viral crunchy-rice trend: oven-roasted rice clusters over crisp leaves with cucumber, herbs, peanuts and a bright lime dressing..
Cook time
40 min
Servings
4
Ingredients
12
Nutrition
per serving378 kcal
Calories
9 g
Protein
16 g
Fat
49 g
Carbs
Instructions
- 1
Preheat the oven to 220 °C. Toss the cold rice with the sesame oil and a pinch of salt, spread it thinly on a baking tray and roast for 25 minutes, turning once, until golden-brown crunchy clusters form.
- 2
For the dressing, stir together the lime juice, soy sauce, sugar, the pressed garlic and the finely chopped chili until the sugar dissolves.
- 3
Slice the cucumber into thin half-moons, cut the spring onions into rings and roughly chop the coriander, then combine with the mixed leaves in a bowl.
- 4
Just before serving, fold in the crispy rice and peanuts and drizzle everything with the lime dressing.
