Crispy fried rice salad

Name: Crispy fried rice salad
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 tbsp cornflour; 800g cooked rice (we used jasmine rice, about 275g dried weight); 1-2 tsp sriracha, depending on heat preference; 2 tbsp rice wine vinegar; 2 tsp fish sauce* or light soy sauce or tamari*; 1 tbsp clear honey; 1 tbsp sesame oil; 100g pickled red onions in sweet vinegar, drained; a handful of fresh coriander leaves; a handful of fresh mint leaves

Serves: 4

Prep time: 10 mins

Total time: 20 mins

Recipe photograph by Martin Poole

Crispy fried rice salad

Recipe by Sarah Akhurst

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Fresh herbs, pickled red onions and sriracha make this a side that packs a punch.

Serves: 4

Prep time: 10 mins

Total time: 20 mins

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Sides Salads Gluten-free Under 30 minutes Rice Dairy-free Vegan Under 600 calories Rice salad Fried rice

Nutritional information (per serving)

Calories

364Kcal

Fat

10gr

Saturates

1gr

Carbs

62gr

Sugars

5gr

Fibre

2gr

Protein

6gr

Salt

1gr

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst’s recipes

Sarah Akhurst

See more of Sarah Akhurst’s recipes

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Ingredients

2 tbsp rapeseed oil
2 tbsp cornflour
800g cooked rice (we used jasmine rice, about 275g dried weight)
1-2 tsp sriracha, depending on heat preference
2 tbsp rice wine vinegar
2 tsp fish sauce* or light soy sauce or tamari*
1 tbsp clear honey
1 tbsp sesame oil
100g pickled red onions in sweet vinegar, drained
a handful of fresh coriander leaves
a handful of fresh mint leaves

Step by step

For the rice, heat the oil in a very large frying pan. Toss the cornflour through the cooked rice, breaking it up with a fork to make sure the grains are coated. Press into the frying pan so that it covers the whole surface of the pan. Cook for 5-6 minutes, or until the rice underneath is crispy, then flip over and continue to cook until crisp on the other side. Remove to a bowl and break up with a fork. Leave to cool to room temperature.
Mix together the sriracha, vinegar, fish sauce (or soy/tamari), honey and sesame oil, then toss this through the rice with the pickled onions and fresh herbs.

*Use light soy sauce not fish sauce, if required for vegetarians, or tamari if gluten-free.

Serve with