This crispy rice salad with cucumbers is a play of crunchy veggies and a bright, spicy dressing that surprises with every bite. The house was quiet, save for the gentle whir of the refrigerator.

First, preheat your oven to 180C. Put the rice in a bowl and add one tablespoon each of light soy sauce and crispy chilli oil ...

You can make more of the chilli oil and store it in the fridge for up to 2 weeks. Drizzle over rice or vegetables for a spicy kick.

Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat.

5. Now add the soy sauce, vinegar, sesame oil, sugar, honey, spring onions and chilli flakes and bring to a boil. 6. Add the crispy beef and coat evenly then serve hot with the rice. After ...

7. Next add the beef strips and stir in the sesame oil. Serve on a mound of steamed rice and add green chilli slices to taste. 1. Heat a wok on a high heat and add 2 tablespoons of oil 2.