Crispy Rice Salad
Servings 4
Equipment
- Small Baking Sheet
Ingredients
Crispy Rice:
- 1 cup of leftover cold rice
- 1 tsp soy sauce
- 1 tsp spicy chili crisp homemade or store-bought
- 1 tsp toasted sesame oil
- Sea salt and freshly cracked pepper to taste
Asian Sesame Dressing:
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp olive oil or vegetable oil
- 1 tbsp toasted sesame oil
- 1 clove of garlic minced
- 1-1½ tsp sugar to taste
Salad:
- 1 English cucumber scrubbed & sliced into bite-sized pieces
- 1 large avocado firm but ripe, peeled & sliced into bite-sized pieces
- 1 cup frozen shelled edamame thawed
- 2 green onions sliced
- 1-2 tbsp fresh cilantro chopped, to taste
- Toasted sesame seeds to taste
Instructions
- Preheat the oven to 400 degrees.
- Make the crispy rice by tossing the leftover rice with the soy sauce, spicy chili crisp, toasted sesame oil, sea salt, and freshly cracked pepper, to taste, until evenly coated.
- Spread the rice out on a small baking sheet in an even layer.
- Place into the oven to bake for 20-25 minutes, stirring halfway through baking, or until toasted, crispy, and golden brown. Remove from the oven and cool.
- Make the Asian sesame dressing while the rice is baking by combining the soy sauce, rice vinegar, vegetable oil, toasted sesame oil, garlic, and sugar in a glass jar; seal with a lid and shake well. Set aside to allow the flavors time to mingle.
- Make the salad by combining the cucumber, avocado, edamame, green onions, and cilantro in a bowl.
- To serve, drizzle with some of the well-shaken sesame dressing and toss to coat evenly.
- Sprinkle the top of the salad with some of the cooled crispy rice and some toasted sesame seeds.
- Serve with the remaining dressing and crispy rice on the side. Enjoy.