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Crispy Rice Salad

A delightful and nutritious salad featuring crispy rice and a mix of fresh vegetables, perfect for busy days or light meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 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.
Mixing
  1. Prepare a large salad bowl for mixing the veggies and rice together.
  2. In the salad bowl, combine the cucumber, carrot, bell pepper, red onion, edamame, and cilantro.
  3. Once the rice is crispy, add it to the salad bowl and toss everything together gently.
Serving
  1. Drizzle the lime juice and soy sauce (or tamari) over the salad and toss again to coat everything evenly.
  2. Serve immediately as a light meal or side dish, garnished with extra cilantro if desired.

Notes

Crispy Rice Salad can be enjoyed on its own or paired with grilled chicken for a heartier meal. Store in an airtight container in the fridge for up to three days.