Crispy Rice Salad

Crispy Rice Salad transforms leftover rice into a vibrant dish with crunchy vegetables, fresh herbs, and a tangy dressing, creating an addictive texture that is perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

3 cups cooked jasmine rice (day-old preferred)
4 tablespoons neutral oil (vegetable or avocado)
2 medium Persian cucumbers, diced
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
½ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
4 stalks green onions, sliced
3 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste

Method

Step 1: Prepare the dressing by whisking together lime juice, rice vinegar, soy sauce, honey, sesame oil, and minced garlic in a small bowl. Set aside.
Step 2: Prepare the vegetables by dicing the cucumbers and bell pepper, halving the cherry tomatoes, chopping the herbs, and slicing the green onions. Place in a large mixing bowl.
Step 3: Heat a large skillet or wok over medium-high heat and add two tablespoons of neutral oil.
Step 4: Add half of the cooked rice to the hot pan, spreading it in an even layer. Let it sit undisturbed for 3-4 minutes to develop crispy edges.
Step 5: Toss the rice and cook for another 2-3 minutes until half of the grains are crispy and golden-brown. Transfer to a plate and repeat with remaining oil and rice.
Step 6: Allow the crispy rice to cool for about 5 minutes.
Step 7: Add the cooled crispy rice to the bowl with the prepared vegetables and pour the dressing over everything. Toss gently to combine.
Step 8: Taste and adjust seasonings as needed. Serve immediately.

Notes

For best results, use day-old rice. Store components separately if making ahead to maintain texture.