Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 400 g rice, cooked; 100 g edamame, shelled; 50 g peanut, roasted & salted; 20 g onions, fried; 4 g mint, fresh; 1 avocado; 1 green onion; 1 lime; 1/2 cucumber; 2 tbsp peanut oil; 2 tbsp Thai chili sauce (Sriracha); 2 tbsp soy sauce; 2 tsp agave syrup; 1 clove(s) garlic

30 min

Veggie

102054

For 2 Portions

400 g

rice, cooked

100 g

edamame, shelled

50 g

peanut, roasted & salted

20 g

onions, fried

4 g

mint, fresh

avocado

green onion

lime

1/2

cucumber

2 tbsp

peanut oil

2 tbsp

Thai chili sauce (Sriracha)

2 tbsp

soy sauce

2 tsp

agave syrup

1 clove(s)

garlic

salt

1. All set?

2. Preheat oven to 390°F (fan, recommended) or 415°F (conventional).

3. Mix the cooked rice with 1/2 of the oil, Sriracha and salt, place on a lined baking tray and bake for approx. 25 - 30 min until golden brown, turning occasionally.

Crispy Rice Salad

This is how you get the recipe: