Crispy Rice Salad
Total Time: 20 minutesYield: 4 Servings
Source: pinchofyum.com
Category: Vegetable
Ingredients
1 whole Ginger (1/2-inch grated)1 clove Garlic (grated)
2 tablespoons Fish Sauce
5 tablespoons Vegetable Oil
2 tablespoons Lime Juice
1 tablespoon Brown Sugar
3⁄4 teaspoons Chili Crisp
2 cups Jasmine Rice (cooked)
2 teaspoons Red Curry Paste
2 teaspoons Cornstarch
1 cup Cucumber (sliced)
1 whole Shallot (sliced)
1 whole Cilantro Bunch (chopped)
1⁄4 cup Mint (chopped)
1⁄2 cup Peanuts (roasted)
Directions
- Toss the rice in a bowl with 2 tablespoons oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again.
- Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped.
- Add ginger, garlic, fish sauce, 3 tablespoons oil, lime juice, brown sugar, and chili crisp to a dressing jar and shake vigorously until combined. Set aside.
- Break the crispy rice apart into little chunks. Toss with the dressing and cucumber, shallots, cilantro, and mint. Garnish it with peanuts and additional chili crisp if you want.