Crispy Rice Salad (Nam Khao)

Ingredients

• 2 cups Cooked White Rice (cooled; jasmine rice preferred)
• 2 tablespoons Chili Crisp (store‑bought; can use chili paste)
• 1 medium Cucumber (seedless, diced)
• 1 ripe Avocado (diced; keep skin on to prevent browning until mixed)
• 3 stalks Green Onion (white and green parts sliced)
• 2 tablespoons Fresh Mint Leaves (chopped)
• 2 tablespoons Fresh Cilantro (chopped)
• 0.25 cup Roasted Unsalted Peanuts (roughly chopped)
• 0.5 cup Edamame (shelled, cooked and cooled)
• 2 tablespoons Rice Wine Vinegar
• 1 tablespoon Soy Sauce (low‑sodium)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Granulated Sugar (optional, to balance acidity)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the rice.

   Time: PT5M

   Temperature: 400°F

2. Coat Rice with Chili

   In a mixing bowl combine the 2 cups of cooked rice with 2 tablespoons of chili crisp. Toss until every grain is evenly coated.

   Time: PT5M

3. Spread Rice on Baking Sheet

   Line a baking sheet with parchment paper (optional) and spread the coated rice in a thin, even layer.

   Time: PT2M

4. Bake Crispy Rice

   Place the sheet in the oven and bake for 40 minutes, stirring gently every 10 minutes to ensure all pieces turn deep dark golden brown and become dry and crunchy.

   Time: PT40M

   Temperature: 400°F

5. Prepare Fresh Vegetables and Herbs

   While the rice bakes, dice the cucumber and avocado, slice the green onions, and chop the mint and cilantro. Set aside in a large bowl.

   Time: PT10M

6. Make Dressing

   In a small bowl whisk together rice wine vinegar, soy sauce, lime juice, and the optional teaspoon of sugar until dissolved.

   Time: PT2M

7. Combine Salad Ingredients

   Add the cooked edamame and roasted peanuts to the vegetable bowl. Pour the dressing over and toss gently, being careful not to mash the avocado.

   Time: PT5M

8. Add Half of the Crispy Rice

   Remove half of the baked crispy rice, crumble it into the salad, and toss to distribute the crunch throughout.

   Time: PT3M

9. Plate and Top

   Divide the salad onto serving plates and sprinkle the remaining crispy rice on top for an added texture contrast.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

7 g