Crispy Rice Salad Recipe

Ingredients

• 2 cups Cooked Jasmine Rice (cooled completely and patted dry)
• 3 tablespoons Neutral Oil (for flavoring oil)
• 2 whole Red Chili (sliced and fried, then crushed)
• 1 tablespoon Thai Red Curry Paste (store‑bought Thai red curry paste)
• 3 leaves Kaffir Lime Leaves (finely chopped)
• 1 stalk Lemongrass (bruised and minced)
• 1 teaspoon Galangal (fresh, grated)
• 1/4 cup Fresh Coconut (unsweetened, grated)
• 1/2 teaspoon Salt
• 1 medium Cucumber (sliced)
• 1 small Red Onion (julienned)
• 10 leaves Fresh Mint Leaves (hand torn)
• 2 whole Fried Red Chilies (fried, then crushed)
• 1 whole Lemon (zest and juice (use half the juice))
• 1 tablespoon Dark Soy Sauce
• 2 tablespoons Roasted Peanuts (peeled and crushed)
• 10 whole Cherry Tomatoes (halved)
• 1/4 cup Red Cabbage (thinly sliced)
• 1 cup Spring Greens (roughly chopped)
• 1/2 cup Bell Pepper (thinly sliced, any colour)
• 4 large Lettuce Leaves (for plating)

Instructions

1. Prepare Flavored Oil

   Heat the neutral oil in a skillet over medium heat. Add sliced red chili, red curry paste, chopped kaffir lime leaves, minced lemongrass, and grated galangal. Stir for 2‑3 minutes until fragrant, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

2. Cook Rice (if not pre‑cooked)

   Rinse 1 cup uncooked jasmine rice, then steam or boil 2 cups water. Cook until fluffy, about 12‑15 minutes. Spread the rice on a tray to cool and pat dry with a clean kitchen towel.

   Time: PT10M

   Temperature: 200°C (steam) or stovetop boil

3. Combine Rice with Flavored Oil

   Place the cooled rice in a large mixing bowl. Pour the hot flavored oil over the rice, add grated fresh coconut and ½ tsp salt. Toss gently until every grain is coated.

   Time: PT3M

4. Crisp the Rice in the Microwave

   Transfer the coated rice onto a microwave‑safe plate in an even layer. Microwave on high for 6 minutes, stirring halfway through, until the rice is dry and lightly golden.

   Time: PT6M

5. Prepare Salad Vegetables

   While the rice crisps, slice the cucumber, julienne the red onion, thinly slice red cabbage, bell pepper, and spring greens. Halve the cherry tomatoes. Tear mint leaves and set aside.

   Time: PT10M

6. Dress the Salad

   In a separate bowl, combine the zest of one lemon, juice of half the lemon, dark soy sauce, and a pinch of salt. Add the fried red chilies, crushed peanuts, and toss with the sliced vegetables. Mix until evenly coated.

   Time: PT3M

7. Assemble the Salad

   On a serving plate, line the bottom with lettuce leaves. Spoon the dressed vegetables over the lettuce, then top with the crispy rice. Garnish with extra crushed peanuts, fresh spring greens, and a couple of fried red chilies.

   Time: PT3M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g