Crispy Rice Salad With Fresh Herbs

Step 1

Preheat to 400ºF/200ºC and line a baking sheet with parchment paper. Set aside.

Step 2

In a large bowl, mix the cooked rice, a bit of oil, and the red curry paste together until well combined.

Step 3

Transfer the rice mixture to the prepared baking sheet and spread it into an even layer then bake for 30-35 minutes, stirring every 10 minutes so it doesn't burn. Cook until golden brown.

Step 4

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt if needed.

Step 5

In a large serving bowl, add the sliced cucumbers, edamame, chopped herbs, green onions, and chopped peanuts. If serving right away, add the crispy rice and toss with the dressing, to taste. If not serving right away, store the salad, crispy rice, and dressing separately so the rice doesn't get soggy.