HOUSE OF ASIA
See the recipe
Crispy rice salad
Grilled chicken in a mustard marinade combines simplicity with exceptional flavor. A tomato, cucumber, and Parmesan salad completes this light, aromatic dish.
Ingredients
- 1 can House of Asia Edamame Beans drained from the brine
- 50 gr House of Asia Bulgogi Pastes
- 30 ml House of Asia Light Soy Sauce
- 20 ml House of Asia Sesame Oil
- 1 teaspoon Yipin Agro Crunchy Garlic in Oil
- 200 g jasmine rice
- 1 cucumber, cut into half-slices
- 1 avocado, diced
- a handful of baby spinach
- 1 tablespoon lime juice
- 1 teaspoon freshly grated ginger
- 2 tablespoons of oil
A method of preparing
- Spread the cooked rice (preferably the day before) on a baking sheet lined with baking paper, drizzle with oil, and bake at 200°C for about 30 minutes, stirring occasionally. Once the rice is crispy and golden, transfer it to a large bowl.
- In a saucepan, heat the bulgogi paste with a little water, add the grated ginger, sesame oil, and crispy garlic and chili. Cook briefly until the sauce thickens slightly, then set aside to cool.
- Add the edamame, cucumber, avocado, and spinach to a bowl of rice. Pour the prepared sauce over the rice, drizzle with lime juice, and mix thoroughly.
To make the salad even more crunchy, add roasted cashews or almonds – they will emphasize the flavor of the bulgogi paste and give the salad an Asian character.
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Rice 
15-30 minutes 
Vegetables 
Japanese 
Chinese 
Shrimp 
Ryba 
