Empty My Fridge
Creamy Peanut & Crispy Rice Salad
Ingredients
- Rice · cooked2 cups
- Vegetable oil2 tbsp
- Soy sauce3 tbsp
- Chili oil1 tbsp
- Avocado · peeled pitted diced1
- Cucumber · diced1
- Scallion · thinly sliced4
- Edamame bean1 cup
- Cabbage1 cup
- Cilantro · chopped1 box
- Peanut · roasted chopped⅓ cups
- Peanut butter⅓ cups
- Garlic · minced1 clove
- Honey1 tsp
- Lime · juiced½
Instructions
- Preheat the oven to 200°C fan-assist and line a large baking tray with baking paper.
- Toss the rice with 1 tablespoon vegetable oil, 1 tablespoon soy sauce and the chilli oil/crunch if using, then spread it evenly on the tray.
- Bake for 30 minutes, turning the rice halfway through. Watch it closely during the last 10 minutes so it does not burn.
- While the rice bakes, whisk the peanut butter, 2 tablespoons soy sauce, garlic, 1 tablespoon vegetable oil, honey, lime juice and ⅓ cup water in a small bowl until creamy and pourable. Add a little more water if it is too thick.
- Put the avocado, cucumber, spring onions, edamame if using, cabbage if using, coriander and peanuts if using into a large wide serving bowl.
- Add the crispy rice and the dressing to the bowl and toss until well combined. Any cooked protein can be added if you like.
Summarized from Foodies of South Africa's video. Watch it for the details.
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