RICE AND SHINE
Turn your favorite carb into a refreshing salad
CRISPY RICE SALAD INGREDIENTS
1 cup cooked brown rice Canola oil for frying Sea salt Ground black pepper 2-inch knob of ginger, halved 1/4 cup fresh lemon juice 1 small cucumber, thinly sliced 1/4 cup fresh mint leaves,
chopped 1/4 cup fresh cilantro leaves,
chopped 2 leeks, thinly sliced 2 to 3 tbsp. hot sauce
1. Heat oil in a pot. Test oil by dropping a grain of rice; it should bubble and quickly float to surface. Pour in the rest of the rice and fry for a few seconds. Stir after a minute or two of frying. Then, remove from oil once it has turned a nice golden brown color. 2. Lay fried rice on a tray lined with paper towels. Season with salt and pepper and set aside. For the dressing 1. Combine the ginger and lemon juice in a small bowl. Let the lemon juice infuse for at least 30 minutes. 2. Transfer the crisp fried rice into a large bowl. Using a fork, break up any clumps. Add the cucumber, mint, cilantro, and leeks. 3. Pour in a tablespoon or so of the infused lemon juice, leaving behind the ginger. Add hot sauce according to your preference. 4. Add a pinch of sea salt and toss well.