Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g cooked rice (day-old); 30 ml sesame oil; 1 piece cucumber; 1 bunch coriander; 60 g roasted peanuts; 100 g mixed salad leaves; 45 ml lime juice; 30 ml soy sauce; 10 g sugar; 1 clove garlic; 1 piece red chili; 2 piece spring onions

The viral crunchy-rice trend: oven-roasted rice clusters over crisp leaves with cucumber, herbs, peanuts and a bright lime dressing..

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Cook time

40 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

378 kcal

Calories

9 g

Protein

16 g

Fat

49 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.25 · ~€1.05/serving

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.