Crispy Rice with Fresh Peanut Chili Sauce
Discover a crunchy, vibrant plant-based dish with golden fried rice, fresh veggies, herbs, and a bold peanut-chili dressing.
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Airtight container
- Refrigerator
- Serving platter
- Plate
- Colander
- Kitchen scale
Ingredients
- 2 cups cooked jasmine rice
- 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
- 2 tbsp soy sauce
- 1 cup shelled edamame (thawed if frozen)
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced or diced)
- 3 spring onions (thinly sliced, white and green parts)
- 1/2 cup fresh coriander (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
- 3 tbsp creamy peanut butter
- 1-3 garlic cloves (minced to taste)
- 1-2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2-4 tbsp water (to thin)
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