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Crispy Rice Salad with Pork and Herbs

This dish pairs Jasmine rice, uncooked with Cooked pork shoulder, shredded, Fish sauce and Lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
62 g Carbohydrates
34 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 62g Jasmine rice, uncooked 226 kcal
  • 15g Vegetable oil 133 kcal
  • 100g Cooked pork shoulder, shredded 236 kcal
  • 10g Fish sauce 4 kcal
  • 17g Lime juice 5 kcal
  • 29g Shallot, thinly sliced 21 kcal
  • 8g Fresh mint, chopped 3 kcal
  • 10g Cilantro, chopped 4 kcal
  • 5g Sugar 19 kcal

Cooking instructions

  1. Jasmine rice
    Cook the rice until just tender, spread on a plate to cool, then press into a thin layer.
  2. Jasmine riceVegetable oil
    Heat oil in a skillet over medium-high and fry the pressed rice in pieces until crisp and golden; drain briefly.
  3. Jasmine riceCooked pork shoulderFish sauceLime juiceSugar
    Toss the crispy rice with cooked shredded pork, lime juice, fish sauce, and sugar until evenly coated.
  4. ShallotFresh mintCilantro
    Fold in sliced shallot, mint, and cilantro.
  5. Jasmine rice
    Serve immediately while the rice stays crunchy.

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