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Spicy Brown Rice Salad

Spicy Brown Rice Salad

  • Difficulty Level: 1
  • Serves Serves: 5
  • Preparation

    15 mins

  • Cooking

    30 mins

Vegetarian Healthy Oven Rice or Noodle

What You Will Need

Ingredients

  • Brown Rice Salad:
  • 1 large orange kumara, peeled and cubed
  • 5 shallots, peeled and quartered
  • 2 tablespoons neutral oil, such as canola or vegetable oil
  • sea salt and ground pepper
  • 2 cups cooked brown rice
  • ½ telegraph cucumber, cubed
  • 1 red capsicum, cubed
  • ¼ cup roughly chopped fresh coriander
  • ¼ cup roasted and salted peanuts

Dressing

  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • 3 tablespoons each Lee Kum Kee Chiu Chow Style Chilli Oil and rice or white vinegar
  • 2 teaspoons each Lee Kum Kee Pure Sesame Oil and caster sugar
  • 1 clove garlic, crushed
  • 2 tablespoons sesame seeds, toasted
  • To serve:
  • 1 spring onion, thinly sliced

Made with
Lee Kum Kee products

013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Preheat the oven to 170ºC fan bake. Line an oven tray with baking paper.

  2. Brown Rice Salad: Place the kūmara and shallots on the prepared tray. Drizzle over the oil and season with salt and pepper.

  3. Bake for 20–25 minutes, tossing halfway through, or until the shallots are lightly golden and the kūmara is soft.
  4. Place in a large bowl along with the cooked brown rice. Add the cucumber, capsicum, coriander and peanuts.

  5. Dressing: In another bowl, mix together the dressing ingredients. Pour the dressing over the salad and toss to combine.

  6. To serve: Garnish the sale with spring onion before serving.