Crispy Rice Salad
Crispy Rice Salad
Ingredients
For the Crispy Rice
- 200 g pre-cooked rice, cold or room temperature
- 1 tablespoon sesame oil
- 1 drizzle soy sauce
- 1 drizzle chilli crisp
For the Crispy Tofu
- 1 block tofu, cubed
- 1 tablespoon neutral oil
- 1 splash soy sauce
- 1 pinch MSG
For the Vegetables
- 1 avocado, chopped
- 1 red pepper, chopped
- 1 cucumber, chopped
- 2 stalks spring onion, chopped
- 1/2 cup blanched edamame beans
For the Dressing
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon agave
- 1 lime, juiced
For Serving
- 1 tablespoon toasted sesame seeds, as needed
Instructions
- 1
Preheat your oven or air fryer to 190°C (fan assisted).
⏱️ 5 min•🌡️ 190
- 2
In a bowl, combine the 200g of pre-cooked, cold or room temperature rice with 1 tablespoon of sesame oil, a drizzle of soy sauce, and a drizzle of chilli crisp. Mix well to ensure the rice is evenly coated.
⏱️ 3 min
- 3
Spread the seasoned rice in a single layer on a baking sheet or in your air fryer basket. Roast for 15-20 minutes, tossing halfway through, until the rice is nicely golden and crisp.
⏱️ 20 min•🌡️ 190
- 4
While the rice is cooking, cube your desired amount of tofu. Heat 1 tablespoon of neutral oil in a pan over medium-high heat.
⏱️ 2 min
- 5
Add the cubed tofu to the hot pan and fry for a couple of minutes on each side until golden-crisp. Season the fried tofu with a splash of soy sauce and a pinch of MSG.
⏱️ 8 min
- 6
Chop the avocado, red pepper, cucumber, and spring onion. Add the blanched edamame beans to the chopped vegetables.
⏱️ 7 min
- 7
In a small bowl, whisk together 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of agave, and the juice of 1 lime for the dressing.
⏱️ 3 min
- 8
Once the crispy rice is ready, combine it with the crispy tofu and chopped vegetables in a large serving bowl.
⏱️ 1 min
- 9
Pour the dressing over the salad and mix gently to combine all ingredients.
⏱️ 1 min
- 10
Serve immediately, topped with toasted sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad
For the Crispy Rice
- 200 g pre-cooked rice, cold or room temperature
- 1 tablespoon sesame oil
- 1 drizzle soy sauce
- 1 drizzle chilli crisp
For the Crispy Tofu
- 1 block tofu, cubed
- 1 tablespoon neutral oil
- 1 splash soy sauce
- 1 pinch MSG
For the Vegetables
- 1 avocado, chopped
- 1 red pepper, chopped
- 1 cucumber, chopped
- 2 stalks spring onion, chopped
- 1/2 cup blanched edamame beans
For the Dressing
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon agave
- 1 lime, juiced
For Serving
- 1 tablespoon toasted sesame seeds, as needed
Instructions
- 1
Preheat your oven or air fryer to 190°C (fan assisted).
⏱️ 5 min•🌡️ 190 - 2
In a bowl, combine the 200g of pre-cooked, cold or room temperature rice with 1 tablespoon of sesame oil, a drizzle of soy sauce, and a drizzle of chilli crisp. Mix well to ensure the rice is evenly coated.
⏱️ 3 min - 3
Spread the seasoned rice in a single layer on a baking sheet or in your air fryer basket. Roast for 15-20 minutes, tossing halfway through, until the rice is nicely golden and crisp.
⏱️ 20 min•🌡️ 190 - 4
While the rice is cooking, cube your desired amount of tofu. Heat 1 tablespoon of neutral oil in a pan over medium-high heat.
⏱️ 2 min - 5
Add the cubed tofu to the hot pan and fry for a couple of minutes on each side until golden-crisp. Season the fried tofu with a splash of soy sauce and a pinch of MSG.
⏱️ 8 min - 6
Chop the avocado, red pepper, cucumber, and spring onion. Add the blanched edamame beans to the chopped vegetables.
⏱️ 7 min - 7
In a small bowl, whisk together 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of agave, and the juice of 1 lime for the dressing.
⏱️ 3 min - 8
Once the crispy rice is ready, combine it with the crispy tofu and chopped vegetables in a large serving bowl.
⏱️ 1 min - 9
Pour the dressing over the salad and mix gently to combine all ingredients.
⏱️ 1 min - 10
Serve immediately, topped with toasted sesame seeds.