Crispy Rice Salad

Ingredients

• 250 g pre-cooked wholegrain rice 
• 2 tablespoons soy sauce 
• 1 tablespoon chilli crisp, chilli oil or sesame oil 
• 1 carrot, grated or julienned 
• 1 cucumber, with the seeds removed and sliced  
• ½ red onion, finely sliced 
• 1 red pepper, sliced into strips 
• 1 small handful fresh coriander, roughly chopped 
• 1 small handful chopped peanuts 
• 1 x 200 g block tempeh, roughly chopped and cooked as per packet instructions 
• 1 teaspoon sesame seeds 

For the peanut dressing 

• 1 tablespoon soy sauce 
• 3 tablespoons crunchy peanut butter 
• 1 teaspoon brown sugar or maple syrup 
• juice of half a lime  
• 1-2 tablespoons water 

Method

Preheat the oven to 200°C/400°F/gas mark 6 and transfer the rice to a non-stick baking tray. Add the soy sauce and chilli crisp and stir so the rice is coated. Spread into an even layer and bake for 20-25 minutes, stirring halfway through, until golden and crispy. 

Meanwhile, prepare the vegetables by grating or julienning the carrot, slicing the cucumber, red onion and red pepper, and roughly chopping the coriander and peanuts.  

To make the peanut dressing, whisk together the soy sauce, crunchy peanut butter, brown sugar or maple syrup, lime juice, and 1 tablespoon of water. Add another tablespoon of water, if needed, to loosen the dressing.  

Add the crispy rice to a large bowl along with the carrot, cucumber, red onion, red pepper, coriander, peanuts and cooked tempeh. Pour over the peanut dressing and toss everything together until well coated. Finish with sesame seeds and extra coriander. 

This salad is best served immediately, but it can be kept fresh in the fridge for up to 3 days.