Free The Amazing World of Rice by Marie Simmons

optional
1. Marinate the chicken: Combine the fish sauce, sugar, and red pepper flakes in a pie plate or shallow bowl; stir to blend. Add the chicken; turn to coat. Refrigerate for 15 minutes.
2. Heat 2 inches vegetable oil in a large wide saucepan (with plenty of room for the noodles to expand) to 375°F or hot enough to sizzle and puff up a single ricestick used as a test. Toss half of the rice sticks into the hot oil: they will expand instantly. Turn over with tongs. The frying will take about 2 seconds per side. Immediately transfer to a plate lined with doubled paper towels. Repeat with the remaining rice sticks.
3. Heat a saucepan of water to a boil. Add the snow peas and cook for 2 minutes (no longer—they overcook quickly); immediately drain and rinse under cold water until cool. Spread out on a kitchen towel to dry.
4. Toss the snow peas with the sesame oil, sesame seeds, and a pinch of salt. Set aside.
5. For the dressing: Whisk the lime juice, fish sauce, oil, jalapeño, sugar, garlic, and ginger in a small bowl; set aside.
6. Heat a large nonstick skillet over medium-high heat. Drizzle with a thin film of canola oil. Add the chicken and sear on both sides until cooked through, about 2 minutes per side. Transfer to a side dish. When cool enough to handle, cut the chicken into ¼-inch-thick diagonal slices.
7. In a large shallow bowl, combine the chicken, snow peas, lettuce, red pepper, red onion, cilantro, mint, and basil, if using. Add the dressing; toss to coat. Lightly crush the fried rice sticks and sprinkle over the top of the salad. Serve at once.
    Roasted Chickpea and Rice Salad with Lemon-Parsley Dressing
    Addictive crunchy roasted chickpeas are easy to make with good-quality canned chickpeas, or dried chickpeas cooked from scratch, if you prefer. (Dried chickpeas need to soak overnight and will take at least 2 hours to cook until tender.) Simply roast the chickpeas in a hot oven with olive oil, garlic, salt, and pepper. Serve them as a snack or in this rice salad. For an all-vegetable meal, serve this salad with a platter of sliced tomatoes and an assortment of grilled vegetables.
    Â 
    Makes 6 servings
    Â 
    Two 15-ounce cans chickpeas, rinsed and well drained (or about 4 cups cooked dried chickpeas)
    Â¼ cup extra virgin olive oil
    Kosher salt and freshly ground black pepper
    2 garlic cloves, chopped
    3 cups cooked long-grain white rice
    1 cup diced (¼-inch) celery
    1 cup diced (¼-inch) plum tomatoes
    Â½ cup diced (¼-inch) red onion
    3 tablespoons finely chopped celery leaves
    Dressing
    6 tablespoons extra virgin olive oil
    2 tablespoons fresh lemon juice
    Â¼ cup finely chopped Italian parsley
    Â½ teaspoon kosher salt
1. Spread the chickpeas on a clean kitchen towel and blot dry.
2. Preheat the oven to 400°F.
3. Spread the chickpeas in a 13 × 9-inch baking pan. Drizzle with the olive oil. Sprinkle with salt and pepper. Roast for 10 minutes. Sprinkle with the garlic; stir to blend. Roast until the chickpeas are crisp and browned, about 10 minutes more. Let cool.
4. Combine the rice, roasted chickpeas, celery, tomatoes, red onion, and celery leaves in a large bowl.
5. For the dressing: Whisk the olive oil, lemon juice, parsley, and salt in a small bowl.
6. Pour the dressing over the rice salad. Toss to blend. Taste and add more salt and a grinding of black pepper if needed. Serve at room temperature.
    Basmati Rice, Mango, and Toasted Coconut Salad
    Inspired by three ingredients I adore: fragrant basmati rice, lush ripe mango, and naturally sweet crunchy toasted coconut. Serve with chicken that has been marinated in a paste of yogurt, curry powder, and grated ginger, and then grilled.
    Â 
    Makes 4 servings
    Â 
    Â½ cup unsweetened dried coconut
    Dressing
    5 tablespoons canola or other flavorless vegetable oil
    2 tablespoons unseasoned Japanese rice vinegar
    Â½ teaspoon grated fresh ginger
    Â¼ teaspoon finely chopped garlic
    Â¼ teaspoon kosher salt
    Â 
    3 cups