Bang Bang Crispy Rice Salad

Bang Bang Crispy Rice Salad

For the crispy rice:

2 cups cooked rice

2 tsp. chili crisp

2 tbsp. rice vinegar

2 tbsp. sesame oil

For the salad:

1/2 of a english cucumber, sliced thin and cut into bite sized pieces

2 large carrots, sliced thin and cut into bite sized pieces

1/3 cup chopped green onions

12 oz. bag of crispy shrimp (I used gluten free breaded shrimp)

For the Bang Bang Sauce:

1/2 cup kewpie mayo
2-3 tbsp. sriracha

2 tbsp. sweet chili sauce

Preheat the oven to 450 degrees. On a large baking tray spread your cooked rice. Add the chili crisp, rice vinegar, and sesame oil evenly over the top of the rice. Mix together until the rice is evenly coated. Place in the oven in ten minute increments, mixing the rice around so that it gets crispy on all sides. Repeat the process for 30-40 minutes until the rice gets to the desired crispiness.

Add the cucumbers, carrots, and green onions to a bowl. In a smaller bowl add in the mayo, sriracha, and sweet chili sauce and mix together well. Cook the shrimp according to the packaging

Once the rice is crispy, add it to the bowl with the veggies, add in the bang bang sauce and coat well. Place the salad in a serving bowl, top with the crispy shrimp and enjoy!