Crispy Curry Rice Salads
with Chili-Lime Vinaigrette
Crisping rice turns up the volume on humdrum, fluffy rice and is revered across the globe. We built a salad based on our favorite part of fried rice, Spanish socarrat, Persian tahdig, and Lao Naem khao: the crispy rice bits. Crunchy peanuts, tender roasted Brussels sprouts, and spicy Thai red curry paste turn this textural triumph into a satisfying supper under 600 calories.
Nutrition (per serving)
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INGREDIENTS
- 8.8 oz precooked brown rice
- 1 tbsp red curry paste
- 6 oz Brussels sprouts, trimmed and quartered
- 1 oz ginger, peeled and grated
- 2 garlic cloves, peeled and grated
- 2 tbsp light brown sugar
- 1 lime, zested and juiced
- 1/2 tbsp chili garlic sauce
- 1 tbsp white vinegar
- 1 cucumber, thinly sliced into half moons
- 4 oz mixed greens, roughly chopped
- 1 scallion, trimmed and thinly sliced
- 1/4 cup peanuts, crushed in bag
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. In medium bowl, combine rice, curry paste, 2 tsp olive oil, ¼ tsp salt, and a pinch of pepper. Set aside. On one half of baking sheet, combine Brussels sprouts, 1 tsp olive oil, ¼ tsp salt, and a pinch of pepper. Roast, cut side down, for 5 minutes. Spread rice in even layer on other half of baking sheet and continue to roast until Brussels sprouts are tender and rice is crispy, 8 to 12 minutes.
In large bowl, whisk together ginger, garlic, sugar, lime juice, lime zest, just half the chili garlic sauce, vinegar, 1 tbsp water, 1 tbsp olive oil, and a pinch of salt and pepper. (TIP: Add more chili garlic sauce if you prefer more spice.)
Add roasted Brussels sprouts, cucumbers, mixed greens, and scallion to bowl with dressing and toss to coat. Divide salad between bowls and sprinkle with crispy rice and peanuts. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also roast Brussels sprouts in air-fryer at 375°F for 6 to 8 minutes.
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