Crispy Rice Salad (Nam Khao Inspired)
Equipment
Ingredients
Crispy Rice
cooked white rice (cooked, cooled)
400 g
chili paste
20 g
vegetable oil
45 ml
Salad
Persian cucumbers (chopped)
4 piece
fresh mint (chopped)
0.5 bunch
fresh cilantro (chopped)
0.5 bunch
scallions (chopped)
5 piece
shelled edamame
150 g
avocado (diced)
1 piece
chopped peanuts (chopped, roasted)
75 g
Dressing
soy sauce
60 ml
seasoned rice vinegar
60 ml
oil
30 ml
brown sugar
15 g
lime (juiced)
0.5 piece
garlic clove
1 clove
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.
Original recipe
Storage
Best eaten fresh. Crispy rice becomes soggy after refrigeration.
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