Crispy rice salad (Kokuho Rose fried brown rice, lemongrass, mint, cucumber, and ginger) from Everything I Want to Eat: Sqirl and the New California Cooking (page 66) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried eggs; Breakfast sausage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on January 30, 2018

    I agree this is a delicious salad. We first tried it at the restaurant and then made it as our salad course for our Cook the Book menu. Amy pre cooked the rice and dried it overnight. The next day, she fried it as instructed and the oil overflowed. Other recipes suggest adding the rice a little at a time. Lesson learned. As for the other accompaniments, this is a perfectly balanced salad and we agree, the lemongrass should be crushed and added to the infused lemon juice. We made it the following night as our main course. If I could eat fried food everyday, this would be my go to salad.

  • coryelizabeth on August 20, 2017

    Delicious. I was a little skeptical of the frying-rice step (is this really going to work?), but it worked fine. Just hold steady and do what the recipe tells you -- including standing back from the pan after adding the rice. As the other reviewer noted, the recipe fails to mention how the lemongrass should be incorporated, but I think you're supposed to crush it and add it to the lemon juice with the ginger.

  • rosten on November 05, 2016

    This was ok. Not really as good as I would have liked given the effort involved. Also, strangely, lemongrass is in the title but not the recipe.

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