Crispy Rice Salad

Ingredients

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For the crispy rice

• 300 g cooked rice, fridge cold
• 2 tbsp Thai (red) curry paste (Koh Thai is vegan)
• 2 tbsp neutral oil (or oil from Yum Phrik)

For the dressing

• 1 tbsp Yum Phrik
• 2 cm ginger, grated
• 1 clove of garlic, minced
• 1 tbsp soy sauce

For the salad

• 1 red onion
• 1/2 cucumber
• 1 red or green chili, thinly sliced (optional)
• 2 leaves of Chinese cabbage
• 1 large handful of salted peanuts
• 2 handfuls of mixed herbs: mint, coriander and basil

Method

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Crispy rice

1. Preheat the oven or airfryer to 180 degrees.
2. With clean hands, mix the curry paste and oil through the rice to coat all the grains.
3. Spread the rice on a baking sheet lined with baking paper. Bake until super crispy: 20-25 minutes in the oven or 8-10 minutes in the airfryer. Stir halfway through.

Dressing and salad

1. Meanwhile, put the Yum Phrik in a bowl, add the grated ginger and minced garlic, then the soy sauce, and mix well.
2. Slice the red onion into half rings, the cucumber into cubes and the cabbage into strips. Chop the herbs coarsely.

To plate

1. Divide the vegetables between the bowls and add the crispy rice.
2. Top with the herbs, dressing and peanuts and serve immediately.