Description
This Thai-Inspired Baked Crispy Rice Salad is a burst of flavor with crispy jasmine rice, vibrant herbs, and a zesty dressing, making it an easy and refreshing dish perfect for any meal.
Ingredients
Scale
- 2½ cups cooked jasmine rice (day-old rice is best)
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 thai bird's-eye chilies, finely chopped
- ½ cup thinly sliced green onion
- ½ cup chopped cilantro
- ¼ cup julienned ginger
- ¼ cup shaved red onion
- ¼ cup thinly sliced mint leaves
- ⅓ cup roasted unsalted peanuts
- 1 cup cherry tomatoes, halved
Instructions
- Preheat the oven to 425ºF (220ºC). Spread the cooked jasmine rice on a quarter sheet pan, adding the red curry paste and vegetable oil. Toss with hands until rice is well coated.
- Spread the mixture evenly and bake for 25 to 30 minutes, stirring halfway, until the rice turns crispy.
- Mix fish sauce, lime juice, and chopped chilies in a small bowl and set aside.
- In a large bowl, combine the crispy rice, ginger, green onion, cilantro, red onion, mint, peanuts, and cherry tomatoes. Drizzle with the fish sauce dressing and toss everything together.
- Serve immediately in bowls.
Notes
Using day-old rice helps achieve a better texture.
Adjust the number of chilies based on your spice preference.
Feel free to add other fresh vegetables for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg