Crispy Rice Salad
This Crispy Rice Salad recipe is flavourful, refreshing, and ridiculously delicious! Toasted rice is tossed with cool cucumber, green onions, shelled edamame, and creamy avocado for a wholesome and texture-rich salad.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: 4-6 Servings
Ingredients – Dressing
- ¼ cup low-sodium soy sauce, or low-sodium tamari if gluten free
- ¼ cup seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- ½ tablespoon fish sauce
- ½ large lime, juiced
- 1 tablespoon brown sugar
- 1 clove garlic, grated
Ingredients – Rice
- 2 cups cooked rice (better if it’s leftover / day old rice)
- 1 tablespoon chili garlic paste (sambal oelek)
- 3 tablespoons extra light olive oil, or avocado oil
Ingredients – Salad
- 4 persian cucumbers, halved and sliced
- 1 cup shelled edamame
- 1 bunch green onions, sliced
- ½ bunch mint, chopped
- ½ bunch cilantro, chopped
- 2 small avocados, diced
- ½ cup crushed peanuts (optional)
Method
- Make the dressing: In a 2-cup liquid measuring cup (or bowl with spout) measure and add low-sodium soy sauce, seasoned rice vinegar, toasted sesame oil and olive oil, brown sugar, lime juice, and garlic. Whisk well to combine.
- Make the rice: Preheat oven to 400℉ (or 200℃) and line a large rimmed baking sheet with parchment paper. Toss rice with chili garlic paste and oil. Spread evenly on prepare pan. Bake on the middle rack of your preheated oven for 40 to 45 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
- Make the salad: Meanwhile, add cucumber, shelled edamame, green onions, mint, and cilantro into a bowl. Toss to combine. Add the avocado and pour in the dressing. Gently toss to combine. Give salad some time to soak up a little of the dressing before giving it one final toss before serving
From simplyscratch.com
