Mon, 13 November 2023
Ingredients:
250g cooked rice
1 tbsp chilli jam
2 tbsp rapeseed oil
1 tsp mustard seeds
1 tbsp peanut butter
Salt
Juice of 1 lime
1tsp maple syrup
1 thumb size piece grated ginger
1 glove garlic (grated)
¼ cucumber diced
2 red chillies sliced
Chopped coriander and mint
½ red onion sliced
Chopped scallion
1 grated carrot
Peanuts
Method:
Mix the chilli jam through the cooked rice and put onto a lined baking tray, then place into a preheated oven at 160 degrees and bake for 30 minutes, until crispy.
In a small pot heat the oil and add the mustard seeds, when you hear them popping remove from the heat.
In a bowl add the peanut butter, salt, lime juice, maple syrup, ginger and garlic, mix together and then add the oil and mustard seeds, combine into a dressing.
Add the crispy rice to another bowl, then add in all your veg, pour over the dressing and mix.
Place into bowls and top with peanuts and more coriander
