Crispy Rice Salad

A fresh and satisfying salad featuring crispy rice and a vibrant mix of vegetables, perfect for a quick and healthy meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 220

Ingredients Method Notes

Ingredients

Main 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.
1 Cucumber, diced Adds a refreshing crunch and balances the richness of the crispy rice.
1 Carrot, julienned Adds a sweet, vibrant color and crunch to the salad.
1 Bell Pepper, diced Adds sweetness and a pop of color to the salad.
1/4 Red Onion, thinly sliced Provides a touch of sharpness that contrasts beautifully with the sweetness of the veggies.
1/2 cup Edamame, shelled Adds protein and a vibrant green color.
1 tablespoon Fresh Cilantro, chopped Adds a burst of fresh flavor to the salad.
2 tablespoons Lime Juice Provides a tangy, zesty contrast to the richness of the rice.
2 tablespoons Soy Sauce or Tamari Adds saltiness and depth of flavor.

Method

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 best results, enjoy Crispy Rice Salad fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat the crispy rice in a skillet if you prefer it warm, but note that this may reduce the crispiness. To freeze, it’s best to store the rice and veggies separately to maintain texture. Choose jasmine or brown rice for a unique flavor and texture. Experiment with different vegetables based on what’s in season or your preferences.