Crispy Rice Salad with Cucumber, Pork and Peanuts
This crispy rice salad is a breath of fresh air that will liven up your weekday menu. The crispy rice adds plenty of texture while the various toppings (ground pork, lime, peanuts, coconut and mint) add loads of flavour. And just like that, the traditional rice salad gets a youthful, crunchy makeover.
Ingredients
- 2 cups (300 g) cooked jasmine rice (see note)
- 2 tbsp (30 ml) red curry paste (see note)
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) medium-lean ground pork
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp fresh ginger, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 lime, zest finely grated and juiced
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) vegetable oil
- 2 tsp brown sugar
- 1 tsp (5 ml) fish sauce
- 1 English cucumber, sliced into halfmoons
- 2 green onions, thinly sliced
- ½ cup (75 g) roasted unsalted peanuts, chopped
- ⅓ cup (30 g) unsweetened grated coconut, toasted
- ½ cup (15 g) mint leaves, torn
- Lime wedges, for serving
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients. Season with salt. Spread the mixture out on the baking sheet. Cook for 25 minutes or until the rice is golden and crispy, stirring halfway through cooking.
This crispy rice salad is a breath of fresh air that will liven up your weekday menu. The crispy rice adds plenty of texture while the various toppings (ground pork, lime, peanuts, coconut and mint) add loads of flavour. And just like that, the traditional rice salad gets a youthful, crunchy makeover.