Crispy Rice Salad with Cucumbers and Herbs

• a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)↗1
• clove garlic↗1
• fish sauce↗0.25 cup
• + 2 tablespoons avocado oil, or another neutral oil0.25 cup
• lime juice (3-4 small limes)↗0.25 cup
• brown sugar↗2 tablespoon
• chili crisp (more for spicier)0.5 tablespoon
• cooked jasmine rice (note 2)↗2 cup
• avocado oil↗2 tablespoon
• red curry paste↗2 teaspoon
• cornstarch↗2 teaspoon
• half an English cucumber, thinly sliced (about 1 cup)0.5
• shallot, thinly sliced or minced (about 1/4 cup)↗1
• bunch cilantro, roughly chopped (about 1/2 cup)↗1
• bunch mint, roughly chopped or torn (about 1/4 cup)↗1
• chopped peanuts0.5 cup
• chili crisp to taste

Step-by-step instructions

1. 1

   Dressing: Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.

2. 2

   Crispy Rice: Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods – I find the air fryer to be fastest and most convenient!)

3. 3

   You’re Done! Yum! Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.