Crispy Rice Salad with Snap Peas Mint and Sesame Ginger Vinaigrette

Ingredients

• •2 cups cooked jasmine rice, chilled
• •1 cup snap peas, trimmed and thinly sliced
• •1/2 cup fresh mint leaves, chopped
• •2 tablespoons sesame oil
• •1 tablespoon soy sauce
• •2 teaspoons rice vinegar
• •1 teaspoon ginger, finely grated
• •1 clove garlic, minced
• •1 tablespoon sesame seeds, toasted
• •2 green onions, thinly sliced
• •1/2 teaspoon sugar
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons vegetable oil (for frying the rice)

Instructions

1. 1

   Spread the chilled, cooked jasmine rice onto a large plate or baking sheet to allow it to dry slightly while you prepare the other components of the salad.

2. 2

   In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, sugar, salt, and black pepper to create the sesame ginger vinaigrette.

3. 3

   Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the rice in a single layer and cook for 4-5 minutes, without stirring, until the bottom becomes golden and crispy.

4. 4

   Flip or stir the rice gently to crisp up the other side. Cook for an additional 3-4 minutes, then remove the crispy rice from the skillet and let it cool slightly.

5. 5

   In a large mixing bowl, combine the snap peas, chopped mint leaves, green onions, and toasted sesame seeds.

6. 6

   Add the crispy rice to the bowl and pour the sesame ginger vinaigrette over the top. Toss everything together gently to coat all the ingredients evenly.

7. 7

   Taste and adjust the seasoning if needed, adding a pinch more salt or a drizzle of soy sauce if desired. Serve immediately and enjoy!