Crispy Rice Salad

Ingredients

• 1250 g cooked rice(250g)
• 21 tablespoon oil (e.g., canola oil)(13g)
• 36 tablespoon soy sauce(90g)
• 42 tablespoon barbecue sauce(34g)
• 51 teaspoon chili paste (e.g., Sambal Oelek)(6g)
• 6200 g red cabbage, finely shredded(200g)
• 7200 g carrots, finely shredded(200g)
• 81 bunch herbs (e.g., cilantro and parsley), chopped(30g)
• 95 spring onions, finely sliced(50g)
• 101 lime lime juice(30g)
• 112 tablespoon sesame oil(27g)
• 122 tablespoon chopped herbs (e.g., cilantro and parsley)(6g)
• 131 tablespoon sesame seeds(9g)
• 141 tablespoon peanuts, chopped(9g)

Instructions

1. 1Preheat the oven to 180°C (fan).
2. 2Mix the cooked rice, 1 tablespoon oil, 2 tablespoons soy sauce, 2 tablespoons barbecue sauce, and 1 teaspoon chili paste together.
3. 3Spread the rice mixture on a baking tray lined with parchment paper.
4. 4Bake the rice for about 20 minutes until crispy.
5. 5Finely shred the red cabbage and carrots. Chop the herbs and slice the spring onions.
6. 6For the dressing, mix the juice of one lime, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons chopped herbs, 1 tablespoon sesame seeds, and 1 tablespoon chopped peanuts.
7. 7Shortly before serving, combine the crispy rice, vegetables, herbs, and dressing in a large bowl and mix well.