Crispy rice salad with curry, tahini and chili oil

Today we bring you a spectacular 10 recipe! If you like exotic, aromatic and fresh flavours, this is definitely your dish: crispy rice and chili oil salad. 

It is a very easy recipe in which we can use the vegetables we like the most and increase the spiciness or reduce it if we don't like it. It is totally customizable!

First of all we are going to cook rice and then we will flavor it so that it takes on all the flavor and, then, we will bake it to achieve that crispy and crunchy touch that we like so much.

Then we will prepare the vegetables whatever you want to add: cucumber, pepper, tomato, onion, corn, avocado, carrot... and, of course, aromatic herbs like chives, mint, cilantro... whatever you like best!

And finally, we will prepare a Yogurt, lime and tahini sauce, we will top our salad with fried peanuts… and the key ingredient for spicy food lovers!chili oilIt is totally optional if you don't like spicy food, but if you do... I assure you that it is the soul of the dish!

Crispy rice salad with curry, tahini and chili oil

Print recipe

Save recipe

Please login to bookmark Close

Username or email

Password

Remember me

No account yet? Sign up

An aromatic, fresh, tasty and crunchy salad that will impress you with its nuances and its different and addictive textures. A fantastic recipe for using up leftover cooked rice.

• Irene Arcas

• Calories: 250
• Rations: 4

• Preparation time: 30M
• Cooking time: 15M
• Total time: 45M

Ingredients

• 100 g of cooked basmati or long grain rice (round rice can also be used)
• 1 teaspoon of water
• 2 teaspoons curry powder
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 1 Dutch cucumber
• 2 medium tomatoes
• 1 / 2 purple onion
• 1 Avocado
• 2 Greek yogurts
• 3 tablespoons tahini sauce
• the juice of 1 lime
• a handful of mint leaves
• a handful of coriander leaves
• 2 tablespoons chili oil
• 6 tablespoons fried peanuts

Preparation

1. We preheat the oven to 200º.

    

2. In a bowl, mix the rice sauce: water, curry, olive oil, soy sauce, honey and olive oil. Mix well and set aside.

3. In a deep bowl, mix the cooked rice well with the sauce that we have just prepared. It is important that all the grains are well seasoned.

4. We put baking paper on a baking tray, spread the rice very well and bake it for 20 minutes at 200º, stirring halfway through.

   When it is golden brown, remove the tray from the oven and let it cool until it becomes nice and crispy.

5. Meanwhile, we chop the vegetables we have chosen and place them in a bowl.

6. Finally, in another bowl, mix the yogurt, tahini and lime and stir well.

7. Mounting

   Add the rice to the bowl with the vegetables. Top with the yogurt sauce, peanuts and chili oil.

   Enjoy it!