🤍crispy rice salad🤍 for the crispy rice: - 1 cup cold, cooked rice (day-old for best texture) - 1 tosp chili oil - 1 tsp soy sauce for the salad base: - 1 cups cucumbers, thinly sliced - 1 avocado, sliced - 1 cup cooked shrimp or protein of your choice - 1/2 cup shelled edamame (cooked) - 1-2 green onions, thinly sliced for the (optional) add-ins: - fresh herbs: cilantro or mint Lime wedges, for serving sesame seeds for the peanut dressing: - 1/2 cup peanut butter - 1 tbsp rice vinegar - 1 tosp soy sauce - 1 tbsp honey or maple syrup - 1/2 tbsp toasted sesame oil - 2 garlic cloves, finely minced - 1-2 tbsp warm water (to loosen) 1. toss rice with chili oil, and soy sauce. spread in a thin layer on parchment and air fryer at 400°F (200°C) for 14-18 minutes, until deep golden and crispy edges. 2. Whisk all the ingredients for the dressing until smooth and pourable. add water slowly until it's creamy but not thick. 3. in a large bowl, combine all salad ingredients. 4. Fold in the crispy rice last so it stays crunchy. 5. drizzle dressing on top. finish with herbs, sesame seeds, and a squeeze of lime. enjoy!!🫶🏻 credit: mydarr on instagram🤍 #Recipe #fyp #viral - @sleepymuks.recipes