Crispy Rice & Mixed Greens Salad with Peanuts

🥘 Ingredients

• black pepper
  1 pinch
• cooking oil
  1 tbsp
• crispy fried onions
  1 oz
• grape tomatoes (halved)
  4 oz
• korean chili flakes
  1 tsp
• lime
  1 unit
• mayonnaise
  1½ tbsp
• microwavable rice
  1 unit
• mini cucumber (sliced)
  1 unit
• mixed greens
  4 oz
• peanuts
  2 tbsp
• rice wine vinegar
  1 tbsp
• salt
  1 pinch
• scallions (sliced)
  2 stalks
• sweet thai chili sauce
  1½ tbsp

🍳 Cookware

• large pan
• large bowl

1. 

   1

   Using your hands, massage microwavable rice in package to break up grains. Partially open package and microwave until warmed through ⏱️ 1½ minutes .

   microwavable rice: 1 unit
2. 

   2

   Meanwhile, place peanuts in a large pan over medium-high heat. Cook, stirring, until golden brown and fragrant ⏱️ 2 minutes .

   peanuts: 2 tbsp
3. 

   3

   Wash and dry produce.
4. 

   4

   Heat a large drizzle of cooking oil in the pan over medium heat. Add rice and press down with a spatula into a single layer. Season with salt and black pepper . Cook, undisturbed, until rice is golden brown and crispy on bottom ⏱️ 3 minutes . Be careful—rice may pop as it cooks!

   cooking oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Meanwhile, in a large bowl , whisk together lime zest, sweet thai chili sauce , mayonnaise , rice wine vinegar , juice from half the lime , salt, pepper, and as many korean chili flakes as you like.

   sweet thai chili sauce: 1½ tbsp, mayonnaise: 1½ tbsp, rice wine vinegar: 1 tbsp, lime: 1 unit, korean chili flakes: 1 tsp
6. 

   6

   To bowl with dressing, add mixed greens , grape tomatoes , mini cucumber , crispy rice, and half the peanuts; toss. Taste and season with salt and pepper. Top with remaining peanuts, crispy fried onions , and scallions before serving.

   mixed greens: 4 oz, grape tomatoes: 4 oz (halved), mini cucumber: 1 unit (sliced), crispy fried onions: 1 oz, scallions: 2 stalks (sliced)