Ingredients:

  • 3 cups (450g) cooked Jasmine rice
  • 3 tbsp (45ml) neutral oil
  • 1/2 tsp (3g) fine sea salt
  • 1/4 cup (64g) creamy peanut butter
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) lime juice
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15g) maple syrup
  • 1 tbsp (15ml) chili crisp
  • 1 tsp (5ml) toasted sesame oil
  • 2 tbsp (30ml) warm water
  • 1 cup (150g) carrots, julienned
  • 1 cup (100g) cucumber, thinly sliced
  • 1/4 cup (10g) red onion, thinly sliced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1/4 cup (30g) fresh mint, torn
  • 1/4 cup (35g) roasted peanuts, crushed
  • 1 lime, cut into wedges

Instructions:

  1. Spread cooked jasmine rice on a baking sheet and refrigerate for at least 4 hours to allow starch retrogradation, ensuring the rice becomes firm and less sticky.
  2. Heat neutral oil in a large non-stick skillet or wok over medium-high heat.
  3. Add the chilled rice in a thin layer and let sit undisturbed for 3-4 minutes until a mahogany-colored crust forms on the bottom.
  4. Stir gently and fry for another 3 minutes until the grains are golden and nutty. Remove from heat and let cool slightly.
  5. In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, chili crisp, sesame oil, and warm water until a smooth emulsion forms.
  6. In a large mixing bowl, combine the crispy rice, julienned carrots, sliced cucumber, red onion, chopped cilantro, and torn mint.
  7. Toss the mixture with the peanut-chili dressing until evenly coated.
  8. Garnish with crushed roasted peanuts and serve immediately with lime wedges on the side.