Crispy Rice & Mixed Greens Salad with Peanuts

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• cooking oil
  1 tbsp
• crispy fried onions
  2 unit
• grape tomatoes
  8 oz
• lime
  2
• mayonnaise
  4 tbsp
• microwavable rice
  2 unit
• mini cucumber
  2 unit
• mixed greens
  8 oz
• peanuts
  2 oz
• rice wine vinegar
  5 tsp
• salt
• scallions
  4
• sweet Thai chili sauce
  2 oz

🍳 Cookware

• large pan
• small bowl
• large pan

1. 

   1

   Using your hands, massage microwavable rice in the package to break up grains. Partially open package and microwave until warmed through, ⏱️ 2 minutes .

   microwavable rice: 2 unit
2. 

   2

   Meanwhile, place peanuts in a large pan over medium-high heat. Cook, stirring, until golden brown and fragrant, ⏱️ 2 minutes . Turn off the heat; transfer to a small bowl . Wipe out the pan. Once peanuts are cool enough to handle, roughly chop.

   peanuts: 2 oz
3. 

   3

   Wash and dry produce. Thinly slice scallions , separating whites from greens. Zest and quarter lime . Halve grape tomatoes . Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons.

   scallions: 4, lime: 2, grape tomatoes: 8 oz, mini cucumber: 2 unit
4. 

   4

   Heat cooking oil in the large pan over medium heat. Add rice and press down with a spatula into a single layer. Season with salt and black pepper . Cook, undisturbed, until rice is golden brown and crispy on the bottom, ⏱️ 5 minutes . Tip: Be careful, the rice may pop as it cooks. Flip rice (do not worry if some pieces break apart!) and add a drizzle of oil and the scallion whites. Cook, stirring occasionally, until rice is golden and crispy and the scallion whites are soft, ⏱️ 2 minutes more.

   cooking oil: 1 tbsp, salt, black pepper
5. 

   5

   In a large bowl, whisk together lime zest, sweet Thai chili sauce , mayonnaise , rice wine vinegar (half the vinegar; all for 4 servings), juice from half the lime, salt, pepper, and stir in Korean chili flakes to taste.

   sweet Thai chili sauce: 2 oz, mayonnaise: 4 tbsp, rice wine vinegar: 5 tsp, Korean chili flakes: 2 tsp
6. 

   6

   To the bowl with the dressing, add mixed greens , tomatoes, cucumber, crispy rice, and half the peanuts; toss well. Taste and season with salt and pepper. Divide the salad between shallow bowls. Garnish with scallion greens, crispy fried onions , and the remaining peanuts. Serve with lime wedges on the side.

   mixed greens: 8 oz, crispy fried onions: 2 unit