Crispy Rice Salad
Servings 6
Calories 241kcal
Ingredients
Crispy Rice Ingredients
- 3 cups cooked rice
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp granulated sugar
- 1 tsp kosher salt
Salad Ingredients
- 2 cups cucumber chopped
- 12 oz shelled edamame cooked and cooled
- 1/4 cup green onion thinly sliced
- 1/4 cup cilantro chopped
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1/2 tsp chili crisp optional
Instructions
- Preheat oven to 375F. Whisk 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tsp granulated sugar and 1 tsp kosher salt together.
- Pour over 3 cups cooked rice and toss to coat. Pour seasoned rice on an unlined baking sheet.
- Place baking sheet in the oven at 375F. Bake for 25-30 minutes tossing the rice every 10 minutes. Be sure to check on rice frequently as it can easily burn
- Allow rice to cool slightly and then pour crispy rice into a large mixing bowl with chopped cucumber, edamame, sliced green onion, chopped cilantro and toasted sesame seeds
- Whisk 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, and 1/2 tsp chili crisp together. Pour dressing over the salad and toss to combine everything. Serve immediately.
Notes
- I used white jasmine rice for this recipe, but you can use any kind of white rice or brown rice. I do not recommend using wild rice.
- To make this recipe gluten free you can use coconut aminos or tamari in place of soy sauce
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 726mg | Potassium: 386mg | Fiber: 3g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
