Crispy Rice Salad (Nam Khao Inspired)

Ingredients

• 2 cup white rice (Raw rice, cooked and cooled; for best results cook at a one-to-one rice-to-water ratio.)
• 1 tbsp chili paste (Heaping; use less for a milder salad.)
• 3 tbsp oil (For the crispy rice; the instructions specify vegetable oil.)
• 4 Persian cucumbers (Chopped.)
• 0.5 bunch fresh mint (Chopped; bunch size not specified.)
• 0.5 bunch fresh cilantro (Chopped; bunch size not specified.)
• 5 scallions (About 5; chopped.)
• 1 cup shelled edamame
• 1 avocado (Diced; add just before serving if making ahead.)
• 0.5 cup peanuts (Chopped and roasted; add just before serving if making ahead. Can be omitted or replaced with toasted sesame seeds for nut allergies.)
• 0.25 cup soy sauce
• 0.25 cup seasoned rice vinegar (The author notes it is a bit sweeter.)
• 2 tbsp oil (For the dressing.)
• 1 tbsp brown sugar
• 0.5 lime (Juice; squeeze into dressing.)
• 1 clove garlic (For the dressing; minced or crushed.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the cooked, cooled white rice, chili paste, and the 3 tablespoons of oil. Mix well so the rice is evenly coated.

3. 3

   Spread the rice mixture evenly over the prepared baking sheet.

4. 4

   Bake for about 40 minutes, tossing the rice every 10 minutes for even baking. Watch closely to prevent burning.

5. 5

   When the rice is crispy and golden, remove it from the oven and let it cool. It may be prepared ahead of time.

6. 6

   Chop the cucumbers, mint, cilantro, and scallions, and place them in a large bowl.

7. 7

   Add the shelled edamame and diced avocado to the bowl.

8. 8

   In a small bowl, combine the soy sauce, seasoned rice vinegar, 2 tablespoons of oil, brown sugar, juice of half a lime, and garlic. Whisk until well mixed.

9. 9

   Add the chopped roasted peanuts and cooled crispy rice to the vegetables.

10. 10

    Pour the dressing over the salad and toss to combine. Serve immediately.

Notes

For best results, cook the rice at a one-to-one rice-to-water ratio. Adjust the chili paste to taste. If preparing ahead, add the avocado, crispy rice, and peanuts just before serving; the rice will become slightly soggy if it sits in the dressed salad too long. Sesame seeds are suggested as an alternative to peanuts. Pork (Nam) is intentionally omitted. The description does not specify a precise rice cooking method or dressing ingredient preparation beyond combining and whisking.

Nutrition per serving

• salad
• main
• vegetarian
• gluten-containing
• oven-baked
• crispy
• summer
• make-ahead