This Healthier Crispy Rice, Nam Khao Salad Recipe takes a bit longer than most of our recipes but is so worth it in the end. You will lick the bowl.
Prep Time1 hourhr
Cook Time20 minutesmins
Total Time1 hourhr20 minutesmins
Course: จานหลัก, สลัด
Cuisine: ไทย
Keyword: Crispy Rice, Nam Khao, สลัด
Servings: 4
Calories: 827kcal
Cost: 20
Equipment
1 Skillet
1 Large Salad Bowl
1 Long, slotted spatula
Ingredients
1cupCanola Oil
2cups Jasmine rice Long and whole grain if possible
2 ½ cupsWater
2Egg whites
3tablespoonRed Curry Paste
10Thai PeppersDried
1teaspoonSteviaOr honey
2tablespoonChivesChopped, and or kaffir lime leaves also
1tablespoonLime JuiceFresh if possible
1cupChicken Sausage Or vegan sausage
Garnish
1cupGreen onionchopped
1cupCilantro
1cupRoasted Peanuts
2Bok ChoyYou can use lettuce but bok choy has more nutrients.
1cupThai peppers
Instructions
Cook the rice an refrigerate it for an hour to a day.
Mix the egg whites, red curry paste, stevia and honey or stevia.
Third, In a large bowl, combine the eggs and curry mixture with the rice, coconut and lime leaves, and or chives
In a large wok or skillet, heat the canola oil and add in the dried Thai peppers.
In a large wok or skillet, heat the canola oil and add in the dried Thai peppers.
Form the rice into patties or balls as much as it will stick together, and add to the oil, using a spatula.
Allow to cook until crispy and remove into a large salad-type bowl with a slotted spatula or spoon with holes to drain off the fattening oil.
Use the spatula to crunch the crispy rice apart into small pieces and add in the fish sauce.
Mix in the other ingredients in a salad bowl.
Combine everything evenly.
Serve over lettuce or bok choy, garnished with limes, chilis, and peanuts.
Notes
As always, we are not dietitians or doctors, when in doubt, check it out, regarding specific dietary needs. Let us know any thoughts or concerns in the comments section below.