6 green onions, light and dark green parts, thinly sliced
freshly ground black pepper, to taste
1 cup roasted cashews
Instructions
In a medium sauce pan, combine the rice, 2 cups water and a pinch of salt. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 30 minutes.
Meanwhile, combine the soy sauce, sesame oil, chili oil, lime juice and Sriracha sauce in a large bowl and whisk until smooth.
Add the bell peppers and green onions to the bowl.
When the rice is cooked, add it to the bowl and stir to combine.
Add salt, pepper and additional Sriracha sauce or lime juice to taste.
Add cashews just before serving (unless you don't mind soggy nuts) and serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/thai-forbidden-rice-salad/