Crispy Rice Salad
Serves 4 #STARFineFoods Ingredients: 350 g cooked rice, cooled 2 tablespoons STAR Sunflower Blend Cooking Oil 1 carrot 1 cucumber ½ red pepper 2 chive leaves A handful fresh cilantro 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon lemon juice 1 teaspoon honey Salt and pepper Instructions:Heat the sunflower oil in a large frying pan over medium-high heat. Spread the cooked rice in an even layer and heat it, without stirring, for 3-5 minutes to create a crisp, golden crust. Turn the rice layer over and repeat the process on the other side. Remove it from the heat and let it cool.
In a large bowl, mix the grated carrot, the cucumber cut into small cubes, the red pepper sliced into thin strips, the chopped chives and the chopped cilantro.
In another bowl, mix the soy sauce, sesame oil, lemon juice and honey. Stir until it forms an emulsion.
Add the crispy rice to the bowl with the vegetables, pour the dressing over the top and stir gently to blend all the flavors. Season with salt and pepper to taste.
Ingredients
- 350 g cooked rice, cooled
- 2 tablespoons STAR Sunflower Blend Cooking Oil
- 1 carrot
- 1 cucumber
- ½ red pepper
- 2 chive leaves
- A handful fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper
Instructions
Heat the sunflower oil in a large frying pan over medium-high heat. Spread the cooked rice in an even layer and heat it, without stirring, for 3-5 minutes to create a crisp, golden crust. Turn the rice layer over and repeat the process on the other side. Remove it from the heat and let it cool.
In a large bowl, mix the grated carrot, the cucumber cut into small cubes, the red pepper sliced into thin strips, the chopped chives and the chopped cilantro.
In another bowl, mix the soy sauce, sesame oil, lemon juice and honey. Stir until it forms an emulsion.
Add the crispy rice to the bowl with the vegetables, pour the dressing over the top and stir gently to blend all the flavors. Season with salt and pepper to taste.
Heat the sunflower oil in a large frying pan over medium-high heat. Spread the cooked rice in an even layer and heat it, without stirring, for 3-5 minutes to create a crisp, golden crust. Turn the rice layer over and repeat the process on the other side. Remove it from the heat and let it cool.
In a large bowl, mix the grated carrot, the cucumber cut into small cubes, the red pepper sliced into thin strips, the chopped chives and the chopped cilantro.
In another bowl, mix the soy sauce, sesame oil, lemon juice and honey. Stir until it forms an emulsion.
Add the crispy rice to the bowl with the vegetables, pour the dressing over the top and stir gently to blend all the flavors. Season with salt and pepper to taste.
Total Time: 30 minutes
Serves: 4
