Empty My Fridge
Crispy Rice Salad with Cucumbers and Herbs
Ingredientes
- Ginger · paste1
- Garlic1 diente
- Fish sauce¼ tazas
- Avocado oil¼ tazas + 2 cdas. + 2 cdas.
- Lime¼ tazas
- Brown sugar2 cdas.
- Chili crisp½ cdas.
- Rice · cooked2 tazas
- Curry · paste2 cdtas.
- Cornstarch2 cdtas.
- Cucumber · thinly sliced
- Shallot · thinly sliced minced1
- Cilantro · roughly chopped1 manojo
- Menta · roughly chopped1 manojo
- Cacahuete · chopped½ tazas
Preparación
- 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.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
Más recetas con
AjoJengibreArrozAzúcar morenoLimaChalotaPepinoCacahuete
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.