Molly Yeh's Crispy Rice Salad with Kale | Girl Meets Farm | Food Network

Crispy rice and peanuts add extra crunch and flavor to Molly's kale salad inspired by one of her favorite Vietnamese restaurants! Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd . Get the recipe ▶ https://foodtv.com/3dawfch Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy Rice Salad with Kale RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 30 min Active: 25 min Yield: 4 servings Ingredients Canola or vegetable oil, for frying 4 cloves garlic, grated 1 teaspoon grated fresh ginger 1 Thai bird chile, thinly sliced 2 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons sugar 1/4 cup dry roasted, unsalted peanuts 1 1/2 cups cooked jasmine rice (see Cook's Note) 4 cups chopped dinosaur kale 1 shallot, thinly sliced (about 1/4 cup) 1/2 cup whole fresh cilantro leaves Directions Special equipment: a deep-fry thermometer Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside. Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients . Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts. In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain. Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately. Cook’s Note It is best to use leftover rice. If you make rice specifically for this recipe, follow the directions on the package to make 1 1/2 cups cooked rice. Spread the hot rice on a sheet pan to cool and dry out. Store in the refrigerator, uncovered, until ready to use. It is best to cook the rice the day before. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #CrispyRiceSaladWithKale Molly Yeh's Crispy Rice Salad with Kale ​| Girl Meets Farm | Food Network /watch/8DO_NPjXM2GX_

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