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Crispy Rice Salad

A delightful dish combining crispy rice with fresh, vibrant vegetables, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Healthy
Calories: 230
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup rice (white, brown, or jasmine)
  • 2 tablespoons olive oil
  • 1 cucumber, diced
  • 1 carrot, julienned
  • 1 bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup edamame, shelled
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce or tamari

Method
 

Cooking
  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

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheating is simple; warm it up in the microwave, but be cautious not to overcook the crispy rice.