Crispy Rice Salad with Zesty Asian Dressing

Crispy rice:

1 Tbsp Organic Original Soy Sauce Substitute

2 tbsp Organic Avocado Oil

1 Tbsp red curry paste

2 cups cooked cold jasmine rice, day old if possible

Dressing:

2 Tbsp Organic Original Soy Sauce Substitute

3 Tbsp freshly squeezed lime juice

2 Tbsp fish sauce

1 Tbsp brown sugar

1 tsp grated garlic

1 tsp grated ginger

1/2 Tbsp chili crisp, more to taste

Salad:

1 1/2 cups sliced cucumber

1 cup cooked edamame

1/3 cup thinly sliced shallots

2/3 cup tightly packed cilantro, mint and/or Thai basil, finely chopped

1/2 cup roasted peanuts, chopped

1. In a large bowl, mix Organic Original Soy Sauce Substitute, avocado oil, and red curry paste. Add the cooked, cold jasmine rice and stir to coat evenly.

Air Fryer Method:

2. Preheat the air fryer to 400°F (200°C). Place the rice in clumps in the air fryer basket. Cook for 7–10 minutes, shaking the basket halfway through, until the rice is crispy and golden.

Oven Method:

3. Preheat the oven to 400°F (200°C). Spread the rice in a single layer on a parchment-lined baking sheet. Bake for 30–40 minutes, stirring every 15 minutes, until the rice is golden and crispy.

4. In a small bowl or jug, whisk together Organic Original Soy Sauce Substitute, lime juice, fish sauce, brown sugar, garlic, ginger, and chili crisp.

5. In a large bowl, combine the cucumber, edamame, shallots, herbs, and peanuts. Add the crispy rice to the salad and pour the dressing over the top. Toss everything together until well-coated.

6. Taste and adjust the seasoning if necessary with more lime juice, fish sauce, or chili crisp. Enjoy!