Go Back

Crispy Rice Salad

A delightful mix of crispy rice and fresh vegetables, this salad is perfect for busy weeknights and potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

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 vibrant color.
  • 1 Bell Pepper, diced Adds sweetness and color.
  • 1/4 Red Onion, thinly sliced Provides sharpness.
  • 1/2 cup Edamame, shelled Adds protein and vibrant green color.
  • 1 tablespoon Fresh Cilantro, chopped Adds a burst of fresh flavor.
Dressing
  • 2 tablespoons Lime Juice Provides a tangy contrast.
  • 2 tablespoons Soy Sauce or Tamari Adds saltiness and depth of flavor.

Method
 

Preparation
  1. Heat a frying pan over medium heat and add the olive oil.
  2. Add the rice to the pan and cook for 5-7 minutes, stirring occasionally, until the rice becomes golden and crispy.
  3. Prepare a large salad bowl for mixing the veggies and rice together.
  4. In the salad bowl, combine the cucumber, carrot, bell pepper, red onion, edamame, and cilantro.
  5. Once the rice is crispy, add it to the salad bowl and toss everything together gently.
  6. Drizzle the lime juice and soy sauce (or tamari) over the salad and toss again to coat everything evenly.
  7. Serve immediately as a light meal or side dish, garnished with extra cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, quickly pan-fry the rice for a few minutes to regain crispness. Freezing is not recommended.