Crispy Rice Salad (Nam Khao Inspired)
Equipment
Ingredients
Crispy Rice
cooked, cooled
Salad
chopped
chopped
chopped
chopped
diced
chopped, roasted
Dressing
juiced
Instructions
Prepare Crispy Rice
Preheat oven to 200°C. Line baking sheet with parchment paper. In large bowl, combine cooked rice, chili paste, and 3 tbsp oil. Mix well and spread evenly on baking sheet.
Bake Crispy Rice
Bake rice mixture for 40 minutes, tossing every 10 minutes for even crisping. Watch closely to avoid burning. Remove from oven and cool completely.
Prepare Vegetables
Chop cucumbers, mint, cilantro, scallions. Dice avocado. Add all to large bowl with edamame.
Make Dressing
In small bowl, combine soy sauce, rice vinegar, 2 tbsp oil, brown sugar, lime juice, and minced garlic clove. Whisk until sugar dissolves.
Assemble and Serve
Add cooled crispy rice and chopped peanuts to vegetable bowl. Pour dressing over and toss gently to combine. Serve immediately.
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