Crispy Rice Salad with Cucumbers and Herbs

Name: Crispy Rice Salad with Cucumbers and Herbs
Total time: 40 min
Ingredients: 1 Ginger, paste; 1 clove Garlic; ¼ cups Fish sauce; ¼ cups + 2 tbsp + 2 tbsp Avocado oil; ¼ cups Lime; 2 tbsp Brown sugar; ½ tbsp Chili crisp; 2 cups Rice, cooked; 2 tsp Curry, paste; 2 tsp Cornstarch; Cucumber, thinly sliced; 1 Shallot, thinly sliced minced; 1 bunch Cilantro, roughly chopped; 1 bunch Mint, roughly chopped; ½ cups Peanut, chopped

By Pinch of Yum · 40 min

Ingredients

Ginger · paste1
Garlic1 clove
Fish sauce¼ cups
Avocado oil¼ cups + 2 tbsp + 2 tbsp
Lime¼ cups
Brown sugar2 tbsp
Chili crisp½ tbsp
Rice · cooked2 cups
Curry · paste2 tsp
Cornstarch2 tsp
Cucumber · thinly sliced
Shallot · thinly sliced minced1
Cilantro · roughly chopped1 bunch
Mint · roughly chopped1 bunch
Peanut · chopped½ cups

Instructions

Blend the ginger, garlic, fish sauce, oil, lime juice, brown sugar and chili crisp into a smooth, punchy dressing.
Toss the cooked rice with the 2 tablespoons of oil and the red curry paste. If it won't hold together when squeezed, add the cornstarch and mix again with wet hands.
Squeeze the rice into loose chunks and spread them in a single layer in the air fryer.
Air fry at 400 for 7 to 9 minutes, until golden and crisp.
Break the crispy rice into chunks. Toss with about half the dressing and your chosen vegetables.
Garnish with peanuts and extra chili crisp if you like.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Ginger Rice Brown sugar Lime Shallot Cucumber Peanut

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