Crispy Rice Salad

With Culley's Picklenaise

Time: 40 minutes
Servings: 4-6

Ingredients: 

• 500g microwave rice (or day old rice)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cup edamame
• 2 bunches of bok choy 
• 1/2 cucumber
• 1/2 avocado 
• Culley's Picklenaise
• Handful of mint
• Handful of crispy shallots 

Method:

1. Preheat oven to 200 °C and line a baking tray.
2. In a bowl, mix together the rice, soy sauce and sesame oil. Spread the rice evenly on the oven tray and bake for 25-35 minutes until it is golden and crispy. 
3. Meanwhile, cook edamame as per packet instructions. 
4. Thinly slice bok choy and spring onion. 
5. Chop cucumber and avocado. 
6. Mix together rice, bok choy, 3/4 of the spring onion, cucumber and avocado.
7. Drizzle over Culley's Picklenaise and top with the remaining spring onion, mint and crispy shallots.