Fried Rice Salad

Thought I'd share my favorite recipe from the Laos cooking class.

Laos cuisine is almost always served with sticky rice,
stored in cute bamboo baskets.

• 15 g ground pork/chicken/tofu
• 1/2 kg of cooked white rice
• 3 egg yolks
• 1 Tbsp chopped shallot (or red onion)
• 1/2 Tbsp chopped garlic
• 1 Tbsp red chili powder
• 3 Tbsp chopped lemongrass (the top white portion)
• 1 tsp thinly chopped kaffir lime leaves
• 3 Tbsp of chopped green onion
• 3 Tpsp of thinly sliced long beans
• 3 Tbsp of roasted chopped peanuts
• 1 Tbsp of chopped red chili peppers (optional)
• 3 Tbsp of chopped mint leaves

Dressing:

• 2 Tbsp fish sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tsp soy bean paste
• 4 Tbsp lime juice

1. Mix rice, ground meat, egg yolks, shallots, and chili powder together.

2. Form mixture into 4 slightly smaller than tennis-sized balls and deep fry in hot oil until crispy golden brown; poke holes in the rice ball to allow oil into the center.

3. Remove balls from oil and let it cool for about 15 minutes.

4. Smash balls into small pieces and mix together with rest of the herbs.

5. Drizzle dressing over the top and stir in mint leaves right before serving.