Crispy Rice Salad with Cucumber, Pork and Peanuts | RICARDO
A crunchy, refreshing and easy salad recipe packed with crispy rice, cucumber and a hint of curry paste. Perfect for weekday lunches or light dinners!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Parchment paper
- Nonstick skillet
- Wooden spoon
- Mixing bowl
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups (300 g) cooked jasmine rice (see note)
- 2 tbsp (30 ml) red curry paste (see note)
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) medium-lean ground pork
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp fresh ginger, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 lime, zest finely grated and juiced
- 2 tsp brown sugar
- 1 tsp (5 ml) fish sauce
- 1 English cucumber, sliced into halfmoons
- 2 green onions, thinly sliced
- ½ cup (75 g) roasted unsalted peanuts, chopped
- ⅓ cup (30 g) unsweetened grated coconut, toasted
- ½ cup (15 g) mint leaves, torn
- Lime wedges, for serving
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