RICE AND SHINE

Turn your fa­vorite carb into a re­fresh­ing salad

Northern Living - - RECIPE - TEXT AND STYLING MARIE ADVINCULA PHO­TOG­RA­PHY GABBY CANTERO

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

PRO­CE­DURE

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.

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