Empty My Fridge
Crispy Rice Salad with Cucumbers and Herbs
Ingredientes
- Ginger · paste1
- Garlic1 dente
- Fish sauce¼ xícara
- Avocado oil¼ xícara + 2 colheres de sopa + 2 colheres de sopa
- Lime¼ xícara
- Brown sugar2 colheres de sopa
- Chili crisp½ colher de sopa
- Rice · cooked2 xícaras
- Curry · paste2 colheres de chá
- Cornstarch2 colheres de chá
- Cucumber · thinly sliced
- Shallot · thinly sliced minced1
- Cilantro · roughly chopped1 maço
- Mint · roughly chopped1 maço
- Peanut · chopped½ xícara
Modo de preparo
- 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.
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