Crispy Rice Salad
1 cup brown rice
3 - 4 cups canola oil for frying
salt and pepper
2 inch ginger chunk
1/4 cup lemon juice
2 small cucumbers, thinly sliced
mint, chopped
cilantro, chopped
2 scallions, thinly sliced
hot sauce
DAY BEFORE:
Cook rice, and drain in a mesh collander for 10 minutes to remove extra water.
Spread rice on a towel, on a plate in the fridge to dry overnight
Mix lemon and ginger and let sit for 30 minutes, then remove ginger.
While lemon and ginger sit, fry rice in 2-3 inches of hot canola oil until crispy. Place fried rice on a paper towel lined plate to cool.
Mix fried rice with lemon ginger, cucumbers, mint, cilantro, scallions and hot sauce. Season with salt and pepper.
