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Note 1 on Ginger:<\/strong> I don\u2019t grate it or mince it because I just toss it in the the bldner with the rest of the sauce ingredients. I\u2019ve also used lemongrass paste here and it\u2019s delicious!\u00a0<\/p>\n Note 2 on Cooking the Rice:<\/strong> Most crispy rice recipes call for day-old cooked rice. Maybe I\u2019m just lazy, but honestly, I have not found this to be necessary. I cook the rice in the Instant Pot with this method<\/a> \u2013 for this I do 2 cups of rinsed jasmine rice to 2 1\/2 cups water, cooked for 3 minutes at high pressure and rested for a 15 minute natural pressure release. I often just make this, fry up a batch for the same-day salad, and then keep the rest in the fridge for another salad later in the week.<\/p>\n Note 3a on Oven Method: <\/strong>If you don\u2019t have an air fryer, I would recommend \u201cfrying\u201d the rice in the oven. Bake it at 425 degrees for about 8-10 minutes near the top of the oven (closer to the heating element). It\u2019ll get crispy on the outside, but stay chewy on the inside.<\/p>\n Note 3b on Skillet Frying:<\/strong> You can<\/em> fry this rice in oil in a skillet, but it\u2019s not my favorite because a) it\u2019s messy, and b) it requires your rice to be much drier to begin with in order to get it crisped up. You\u2019ll want to use day-old rice, and then fry it in about 1\/4 cup of neutral oil until it\u2019s golden and crispy. Some recipes even recommend drying the rice out in the oven to ensure that the rice is dry enough to fry well, which, for me, is a dealbreaker. Too many steps. LOL. Another consideration: your finished rice will likely be more oily than the other two methods so you may find that you don\u2019t need as much of the dressing.<\/p>\n<\/div>\n