Ingredients
1 cucumber (diced)
A handful of cilantro (chopped)
A handful of mint (chopped)
2 shallots or small onions (thinly sliced)
1 chili (optional, finely chopped)
¼ cup 30g crushed peanuts
2 cups cooked rice (370g)
2 tablespoons red curry paste
2 tablespoons oil
1 tbsp salt
1 tablespoon ginger (minced)
1 clove garlic (minced)
2 tablespoons soy sauce
1 Juice of lemon
1 tablespoon brown sugar
1 tablespoon oil
1 tablespoon chili crisp (optional)
1 - 2 tablespoons water (if needed, to thin the dressing)
Directions
Step 1
For the Oven Method:
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large bowl, mix the cooked rice with red curry paste, oil, and salt until well combined.
Step 3
Spread the rice mixture evenly on a baking sheet lined with parchment paper.
Step 4
Bake for 20-25 minutes, stirring halfway through, until the rice becomes crispy and golden.
Step 5
Remove from the oven and let it cool slightly.
Step 6
For the Salad Preparation:
Step 1
In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.
Step 2
For the Dressing:
Step 1
In a small bowl, whisk together the ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using).
Step 2
If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.
Step 3
For the Salad Assembly:
Step 1
Add the crispy rice to the salad bowl with the vegetables and peanuts.
Step 2
Pour the dressing over the salad and toss well to combine.
Step 3
Serve immediately and enjoy!
