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Mushroom Crispy Rice Salad

A bold fusion of textures and flavours - crunchy gochujang-baked rice, sautéed mushrooms, fresh herbs, and crisp veggies tossed in a tangy peanut-sesame dressing. Served with lettuce leaves and lime wedges, it’s a refreshing, satisfying dish perfect for sharing.
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Course Dinner
Servings 6

Ingredients
  

Dressing

  • 2 tbsp peanut butter
  • 2 tbsp hot water
  • 1 clove garlic grated
  • 2 tsp ginger grated
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 4 tbsp rice vinegar

Crispy rice

  • 2 cups cooked white rice
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp gochujang*

Salad

  • 2 spring onions
  • 1 ripe avocado diced
  • 1 small Mediterranean cucumber diced
  • 1 head baby white cabbage very thinly sliced
  • 100 g steamed broccoli cooled and finely diced
  • handful fresh coriander roughly chopped
  • handful of fresh mint leaves roughly chopped
  • 250 g white button mushrooms sliced
  • 100 g fresh lettuce leaves
  • 2 tbsp roasted peanuts roughly chopped
  • salt and pepper to taste
  • lime wedges for serving

Instructions
 

For the dressing

  • Combine the peanut butter and hot water and whisk.
  • Add the rest of the ingredients and mix well.
  • Taste to adjust seasoning and then set aside until serving.

For the crispy rice

  • Preheat oven to 200˚C.
  • Place cooked rice in a bowl with the soy sauce, sesame oil and gochujang.
  • Mix the seasoning thoroughly into the rice with your hands so every grain is covered.
  • Transfer to a baking tray lined with baking paper.
  • Spread the rice out in a thin layer.
  • Bake for 10 minutes and then agitate, flipping the rice over to evenly brown all the grains.
  • Bake for another 10 minutes until brown and crispy.
  • Set aside to cool.

For the salad

  • Combine all of the salad ingredients except for the lettuce leaves and peanuts together in a large bowl.
  • Season with a little salt and pepper. Mix.
  • Add the crispy rice and pour over the dressing.
  • Toss to mix well.
  • Assemble dressed salad on a large serving platter.
  • Plate lettuce leaves alongside the chopped salad.
  • Scatter with peanuts and serve with lime wedges on the side and enjoy!

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