Crispy Rice Salad with Peanut Dressing

For the protein:

500g lean ground beef (or chicken)

1 teaspoon grated ginger

1 teaspoon chili  crisp

Salt & pepper

oil, to cook

For the crispy rice:

1 cup cooked jasmine rice best if a day old

1 tsp sesame oil

1 tbsp light soy sauce

1 tsp chili crisp

Salad

3 cups cabbage thinly sliced 

1 cup sliced cucumber

1 red bell pepper thinly sliced

1 medium carrot grated or julienned

1/2 cup roasted and salted peanuts, chopped

2 green onions chopped

Chopped cilantro 

Toasted sesame seeds for garnish

Make the dressing: Thai Peanut Dressing 

Cook the meat: Brown the ground beef, add the chili crisp and ginger. Season with salt and pepper to taste. 

Make Crispy Rice: Preheat oven to 400˚F (200˚C). Add 1 cup cooked and cooled rice to a bowl, along with sesame oil,  chili crunch oil, and soy sauce. Stir to combine everything evenly. Place on baking sheet and bake for 25-35 minutes or just until crispy. 

For the Salad: Chop all the veggies for the salad!