Ingredients
Method
Preparation
- Blend the ginger, garlic, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp until combined into a smooth dressing.
Cooking
- Combine the cooked jasmine rice with avocado oil and red curry paste in a bowl. If the rice does not hold together when pressed, add the cornstarch and mix with damp hands until it binds into loose clusters.
- Arrange the seasoned rice in a single layer in the air fryer and cook at 400°F (204°C) for 7-9 minutes, until the pieces are crisp and golden.
- Break the crispy rice into smaller pieces after cooking.
Assembly
- Toss the crispy rice with about half of the dressing and the desired amount of cucumber, shallot, cilantro, and mint.
- Finish the salad with chopped peanuts and additional chili crisp as desired.
Notes
For the ginger, there is no need to grate or mince it before blending because the blender or food processor will break it down with the other dressing ingredients. Lemongrass paste can also be used as an alternative aromatic. For the rice, day-old cooked rice is not required; freshly cooked jasmine rice can be used when prepared with the source method of 2 cups rinsed jasmine rice, 2 1/2 cups water, 3 minutes at high pressure, and a 15 minute natural pressure release. Extra cooked rice can be refrigerated and used for another salad later. If using the oven method instead of an air fryer, bake the rice near the top of the oven close to the heating element at 425°F (218°C) for about 8-10 minutes. Skillet frying is another option, but it works best with drier day-old rice and about 1/4 cup of neutral oil until the rice becomes crisp and golden.