Crispy Rice Salad
Total Time: 20 minutesYield: 4 Servings
Source: pinchofyum.com
Category: Vegetable
Ingredients
1 whole Ginger (1/4-inch grated)1 clove Garlic (grated)
1 tablespoon Fish Sauce
3 1⁄2 tablespoons Vegetable Oil
1 tablespoon Lime Juice
1⁄2 tablespoon Brown Sugar
1⁄2 teaspoon Chili Crisp
2 cups Jasmine Rice (cooked)
2 teaspoons Red Curry Paste
2 teaspoons Cornstarch
1 whole Shallot (sliced)
1⁄4 cup Mint (chopped)
1⁄2 cup Peanuts (roasted)
2 whole Persian Cucumbers (sliced)
1⁄2 cup Cilantro (chopped)
Directions
- Toss the rice in a bowl with 2 tablespoons oil and curry paste. Add the cornstarch and mix it again.
- Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 degrees for 20 minutes flipping over halfway, until golden and crisped.
- Add ginger, garlic, fish sauce, 1 1/2 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.