Spicy Rice Salad
From econchef 15 years agoIngredients
- 1/2 cup rice vinegar shopping list
- 1/2 cup soy sauce shopping list
- 1/4 cup Asian-style sesame oil shopping list
- 1/4 cup hot chili oil (or to taste) shopping list
- 1/4 cup freshly squeezed lime juice shopping list
- 2 cups long-grain white rice shopping list
- 6 green onions, sliced shopping list
- 2 carrots, peeled and diced shopping list
- 1 red pepper, diced shopping list
- 1 small jalapeno, minced shopping list
- 1/2 cup chopped fresh mint shopping list
- 1/4 cup chopped fresh cilantro shopping list
- 1 pound medium-sized cooked shrimp shopping list
How to make it
- Cook the rice.
- Fluff the cooked rice with a fork, transfer to a large bowl and cool slightly.
- Combine the first five ingredients to make the dressing. Whisk to blend well.
- Gently toss the warm rice with about 1/3 of the dressing. Fluff frequently until the rice is cool.
- Add all ingredients and toss with the remaining dressing.
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- freitas Amadora, PT
- econchef New Haven, CT
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