Crispy Rice Salad
clockIcon 30 min Veggie Veggie Veggie 80563
For 2 Person
1
cucumber
1 cup(s)
edamame, shelled
1
avocado
2 tbsp
mint, fresh
1
green onion
4 tbsp
peanuts, roasted & salted
1
lime
2 tsp
onions, fried
2 cup(s)
rice, cooked
peanut oil
Thai chili sauce (Sriracha)
garlic
soy sauce
agave syrup
salt
1. All set?
2. Preheat oven to 390°F (fan, recommended) or 415°F (conventional).
3. Mix the cooked rice with 1/2 of the oil, Sriracha and salt, place on a lined baking tray and bake for approx. <timer> until golden brown, turning occasionally.
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Crispy Rice Salad PT40M For 2 Person 2 tbsp peanut oil 2 tbsp Thai chili sauce (Sriracha) 0.5 cucumber 0.66 cup(s) edamame, shelled 1 avocado 2 tbsp mint, fresh 1 green onion 1 clove(s) garlic 4 tbsp peanuts, roasted & salted 2 tbsp soy sauce 1 lime 2 tsp agave syrup 2 tsp onions, fried salt 2 cup(s) rice, cooked
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