Crispy Rice Salad by @fitgreenmind
50 min
Easy
3 servings
🍚
590 ml
Cooked Basmati Rice
🍛
30 ml
Thai Red Curry Paste
🧂
25 ml
Light Soy Sauce Or Vegan Fish Sauce
🌶️
1
Chili
🧄
2 cloves
Garlic
🍋
0.5
Lime
🍚
30 ml
Sugar
🥒
1
Cucumber
🌿
1 bunch
Fresh Mint And Parsley/cilantro
🥥🥜
Toasted Coconut Flakes And Peanuts
🧅
Fried Shallots
Preparation Steps
Step 1/3
Mix rice, curry paste, and sauce. Bake.
Step 2/3
Combine dressing ingredients. Mix.
Step 3/3
Assemble salad and dressing in bowl.
Composition
Ingredients
Types
Grain, Condiment, Vegetable, Fruit, Herb, Other
Ingredients
cooked basmati rice, Thai red curry paste, light soy sauce or vegan fish sauce, chili, garlic, lime, sugar, cucumber, fresh mint and parsley/cilantro, toasted coconut flakes and peanuts, fried shallots
Allergens
Soy, Nuts
Dietetics
Dietary regimen
Vegan, Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
bowl, baking sheet, lettuce wraps
Appliances
oven
Type
Type
Type Of Dish
Starter, Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@fitgreenmind
Origin
Cuisine
Laotian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Fresh
Flavors
Bitter, Tangy
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 3 days (covered), freezer :