Jasmine rice salad with spicy lamb and Thai basil

Total time32 mins

7 minspreparation time

25 minscooking time

The new star of the salad world: this spicy, Thai-inspired rice salad is sure to impress your guests. It pairs delicious lamb and vegetables with a rich, sweet and spicy dressing with Kikkoman Soy Sauce.

Ingredients

10 portion(s)

For the salad:

700 g

jasmine rice

20 g

rapeseed oil

10 g

garlic cloves, chopped

10 g

ginger, chopped

700 g

minced lamb

100 ml

Kikkoman Naturally Brewed Soy Sauce

170 g

red pepper, julienne cut

315 g

cucumber, deseeded, julienne cut

70 g

carrot, julienne cut

50 g

Thai basil

For the dressing:

40 ml

Kikkoman Naturally Brewed Soy Sauce

5 g

fish sauce

15 g

rice vinegar

20 g

honey

10 g

sriracha sauce

Allergens:

Soy, gluten, fish

Total weight per portion:

285 g

Weight per ingredient:

Rice approx. 165 g Vegetables approx. 55 g Dressing and meat sauce approx. 10 g Minced meat approx. 50 g Thai basil approx. 5 g

Preparation

Step 1

Wash the rice then boil in salted water with twice the amount of water for 10-15 minutes. After cooking, rinse under cold water and set aside.

Step 2

Heat the oil in a large frying pan over a medium heat. Add the chopped garlic and ginger and fry for about 2 minutes until fragrant.

Step 3

Add the minced meat to the pan and fry for about 8 minutes until browned and cooked through. Season to taste with the Kikkoman Soy Sauce.

Step 4

Mix the cooked rice, lamb, red pepper, cucumber, carrot and Thai basil leaves in a large bowl.

Step 5

In a small bowl, whisk together the Kikkoman Soy Sauce, fish sauce, rice vinegar, honey and sriracha to make the dressing. Pour over the rice mixture and mix until well combined. Serve on a large platter or individual plates.

Tip:

For even portions, mix the meat separately into the rice salad.

Recipe-ID: F1058

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