Crispy Rice Salad with Roasted Sliced Meat
Ingredients
- Ingredients for 4 servings
- For the crispy rice (270 grams for 4 servings)
- - 500 grams of cooked basmati rice
- - 40 grams of soy sauce
- - 10 grams of crispy chili oil (optional)
- 240 grams of cucumbers
- 150 grams of edamame
- 140 grams of red cabbage
- 1 avocado
- Lemon juice
- 200 grams of HappyVore roasted sliced meat
- 20 grams of fresh cilantro
- 50 grams of roasted peanuts
- For 120 grams of peanut sauce
- - 60 grams of peanut butter
- - 60 grams of water
- - 14 grams of soy sauce
- - 3.20 g crispy chili oil
The Step-by-Step Recipe
To make crispy rice: Placeleftover cooked white rice (ideally from the day before) in a large mixing bowl. Season with soy sauce and a little crispy chili oil, then mix well. Spread the rice on a baking sheet lined with parchment paper and bake for 15 to 20 minutes at 180°C. Remove from the oven when the rice is golden brown and crispy, then transfer it to a large mixing bowl.
Brown the sliced meat: Sauté the sliced meat in a skillet with a drizzle of oil. Remove from heat when it is golden brown and add it to the bowl with the rice.
Prepare the crunchy vegetables: Cook the edamame in a pot of boiling salted water, then drain them, making sure they remain crunchy. Slice the cucumber into very thin rounds and finely shred the red cabbage. Dice the avocado into small cubes and sprinkle with lemon juice to prevent it from turning brown. Add all the prepared vegetables to a large salad bowl.
Make the peanut sauce: In a bowl, combine the peanut butter with a little water, soy sauce, and crispy chili oil. Stir until the sauce is smooth.
Assemble the salad: Finely chop the fresh cilantro and coarsely crush the peanuts. Pour the peanut sauce into the bowl containing the rice, meat, and vegetables, then mix well. Sprinkle with cilantro and crunchy peanuts just before serving.
