Crispy Rice Salad
Crispy Rice Salad
Ingredients
For the Crispy Rice Base
- 2 cups Jasmine rice, cooked and cooled
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetable oil, or avocado oil
- 1 tablespoon Sriracha
- 2 teaspoons sesame oil
- cooking spray, as needed
For the Salad Add-ins
- 1 red bell pepper, diced
- 2 Persian cucumbers, sliced
- 1/4 cup red onion, diced
- 1 cup shelled edamame, cooked and cooled
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or spray generously with cooking spray.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cooked and cooled Jasmine rice with 1 tablespoon low-sodium soy sauce, 1 tablespoon vegetable oil, 1 tablespoon Sriracha, and 2 teaspoons sesame oil. Mix thoroughly until the rice is evenly coated and has an orange-brown hue.
⏱️ 3 min
- 3
Spread the seasoned rice in a single, even layer across the prepared baking sheet. Bake for 25 minutes, or until the rice is golden brown and crispy.
⏱️ 25 min•🌡️ 400
- 4
Remove the crispy rice from the oven and let it cool completely on the baking sheet. Once cooled, break it apart into smaller crispy pieces. Transfer the crispy rice to a large mixing bowl.
⏱️ 15 min
- 5
While the rice cools, prepare the salad add-ins. Dice the red bell pepper, slice the Persian cucumbers, dice the red onion, and chop the fresh parsley. Add these prepared vegetables along with the shelled edamame to the bowl with the crispy rice.
⏱️ 10 min
- 6
In a separate small bowl, whisk together the mayonnaise, 2 tablespoons rice vinegar, and 1 tablespoon low-sodium soy sauce until well combined and smooth.
⏱️ 2 min
- 7
Pour the dressing over the crispy rice and salad add-ins. Toss gently to ensure all ingredients are evenly coated. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad
Ingredients
For the Crispy Rice Base
- 2 cups Jasmine rice, cooked and cooled
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetable oil, or avocado oil
- 1 tablespoon Sriracha
- 2 teaspoons sesame oil
- cooking spray, as needed
For the Salad Add-ins
- 1 red bell pepper, diced
- 2 Persian cucumbers, sliced
- 1/4 cup red onion, diced
- 1 cup shelled edamame, cooked and cooled
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or spray generously with cooking spray.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cooked and cooled Jasmine rice with 1 tablespoon low-sodium soy sauce, 1 tablespoon vegetable oil, 1 tablespoon Sriracha, and 2 teaspoons sesame oil. Mix thoroughly until the rice is evenly coated and has an orange-brown hue.
⏱️ 3 min - 3
Spread the seasoned rice in a single, even layer across the prepared baking sheet. Bake for 25 minutes, or until the rice is golden brown and crispy.
⏱️ 25 min•🌡️ 400 - 4
Remove the crispy rice from the oven and let it cool completely on the baking sheet. Once cooled, break it apart into smaller crispy pieces. Transfer the crispy rice to a large mixing bowl.
⏱️ 15 min - 5
While the rice cools, prepare the salad add-ins. Dice the red bell pepper, slice the Persian cucumbers, dice the red onion, and chop the fresh parsley. Add these prepared vegetables along with the shelled edamame to the bowl with the crispy rice.
⏱️ 10 min - 6
In a separate small bowl, whisk together the mayonnaise, 2 tablespoons rice vinegar, and 1 tablespoon low-sodium soy sauce until well combined and smooth.
⏱️ 2 min - 7
Pour the dressing over the crispy rice and salad add-ins. Toss gently to ensure all ingredients are evenly coated. Serve immediately and enjoy!
⏱️ 2 min