Thai Rice Salad - a real winner!

I love living where I do not think of moving. I wish someone would open a Thai restaurant in our community. As a chef, I might have an advantage over able to cook Thai food at a lost of people, but then there is the problem that the right ingredients. When I travel, I see that in the first place is a Thai restaurant.

This recipe has ingredients that can not be found in your neighborhood supermarket, and is athe delicious Thai recipes I have ever eaten. The salad gets its warmth and traditional Thai dishes, from cayenne pepper, dried chilli, but instead leave it with any sharp as they want. However, it has a bit 'too strong or not Thai.

For 2 persons:

1 1 / 2 cups long grain rice cooked
2 tablespoons olive oil
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
1 heaping tablespoonSugar
A pinch of cayenne pepper
4 chopped shallots from the green parts
3 carrots, grated
1 cucumber, peeled, halved lengthwise, seeded and cut into 1 / 4 inch cubes.
1 / 4 cup chopped fresh coriander (parsley may be substituted, if necessary, but I prefer to use dried cilantro)

Combine oil, lemon juice, fish sauce, sugar and cayenne pepper and let sit for five minutes. So combine all ingredients in a bowl and stir until thoroughly mixed. Let stand at roomThe room temperature until needed.

NOTE: Well, I have the basic recipe is the time for you to use your imagination. The salad is wonderful as you did it, but even better with the addition of boiled shrimp or scallops, thinly sliced chicken breast or, my favorite, thin slices of rare beef.

I can guarantee that if you do this once, do it again.