Description
A refreshing and crunchy Crispy Rice Salad featuring toasted rice, fresh vegetables, and a tangy lime-soy dressing. Perfect as a light meal or side dish, this salad balances the rich, crispy texture of the rice with vibrant, fresh veggies and a zesty dressing.
Ingredients
Scale
Rice
- 1 cup rice (white, brown, or jasmine)
- 2 tablespoons olive oil
Vegetables & Herbs
- 1 cucumber, diced
- 1 carrot, julienned
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup shelled edamame
- 1 tablespoon fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice
- 2 tablespoons soy sauce or tamari
Instructions
- Heat oil. Heat a frying pan over medium heat and add the olive oil, allowing it to warm up for a minute.
- Toast rice. Add the rice to the pan and cook for 5-7 minutes, stirring occasionally, until the rice becomes golden brown and crispy, developing a nutty aroma.
- Prepare salad bowl. Arrange a large salad bowl to combine all salad ingredients later.
- Combine vegetables. Add the diced cucumber, julienned carrot, diced bell pepper, thinly sliced red onion, shelled edamame, and chopped cilantro into the salad bowl, mixing them gently.
- Add crispy rice. Once the rice is crispy, transfer it to the salad bowl and toss everything together carefully to integrate the toasted rice with fresh vegetables.
- Dress the salad. Drizzle the lime juice and soy sauce or tamari over the salad, then toss again to ensure all ingredients are evenly coated with the tangy and savory dressing.
- Serve. Serve immediately as a light, crunchy meal or refreshing side dish. Optionally garnish with extra cilantro for added freshness.
Notes
- You can use white, brown, or jasmine rice depending on preference; each provides a different texture and flavor.
- For a gluten-free option, use tamari instead of soy sauce.
- To add protein, consider adding grilled chicken, tofu, or shrimp.
- Serve immediately to maintain the crispiness of the rice; otherwise, it may become soggy.
