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Retrieved 25 March 2012
This Recipe Serves 23 servings Our Favorite Recipes Our Favorite Recipes Our Favorite Recipes Our Favorite Recipes Crispy Rice 2 cups leftover cooked rice 12 tbsp chili oil Pinch of salt Salad 1 cup shelled edamame (thawed if frozen) 1 small cucumber, sliced or chopped 1 avocado, diced 1 cup thinly sliced red cabbage cup roasted peanuts, roughly chopped 2 scallions, thinly sliced cup cilantro leaves cup torn mint leaves Optional: crispy tofu or cooked salmon on top PeanutSesame Dressing 2 tbsp JUSTINS Classic Peanut Butter 1 tbsp soy sauce 12 tsp rice vinegar 12 tsp honey or brown sugar 12 tsp chili oil 1 tsp toasted sesame oil 1 tsp fresh ginger, grated Warm water to thin Crisp the rice : Preheat oven to 425F and line a sheet pan with parchment
and they will add a nice texture to the bedrooms
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