Crispy Rice Salad
A light yet satisfying salad featuring toasted rice and a medley of fresh vegetables, perfect for lunch or as a side dish.
Ingredients
Base Ingredients
- 1 cup Rice (white, brown, or jasmine) The base of the dish, crispy and toasted to perfection.
- 2 tablespoons Olive Oil For toasting the rice and adding richness to the salad.
Vegetables
- 1 Cucumber, diced Adds a refreshing crunch.
- 1 Carrot, julienned Adds sweet color and crunch.
- 1 Bell Pepper, diced Adds sweetness and color.
- 1/4 Red Onion, thinly sliced Provides sharpness.
- 1/2 cup Edamame, shelled Adds protein and green color.
- 1 tablespoon Fresh Cilantro, chopped Adds fresh flavor.
Dressings
- 2 tablespoons Lime Juice Provides tangy, zesty contrast.
- 2 tablespoons Soy Sauce or Tamari Adds saltiness and depth of flavor.
Instructions
Preparation
- Heat a frying pan over medium heat and add the olive oil.
- Add the rice to the pan and cook for 5-7 minutes, stirring occasionally, until the rice becomes golden and crispy.
- Prepare a large salad bowl for mixing the veggies and rice together.
- In the salad bowl, combine the cucumber, carrot, bell pepper, red onion, edamame, and cilantro.
- Once the rice is crispy, add it to the salad bowl and toss everything together gently.
- Drizzle the lime juice and soy sauce (or tamari) over the salad and toss again to coat everything evenly.
- Serve immediately as a light meal or side dish, garnished with extra cilantro if desired.
Notes
For extra crunch, consider adding nuts such as almonds or cashews. Use leftover rice from a previous meal; just toast it in the pan to enhance its flavor. Experiment with different vegetables based on seasonality or personal preference. Adjust the lime juice and soy sauce to your taste for a personalized zing. Top with avocado slices for creaminess and healthy fats. To store leftovers, keep in an airtight container in the fridge for up to three days.