Crispy Rice Salad
A variety of wonderful flavors and textures combine in this Tik Tok crispy rice salad recipe. It's a fresh-tasting and colorful dish that never fails to please.
Servings: 5 cups
Equipment
Ingredients
For the Crispy Rice:
- 1 Cup jasmine rice cooked, day-old rice works best
- 1 Tablespoons vegetable oil
- 3/4 teaspoon Aleppo chili pepper flakes optional
- ¼ Teaspoon sea salt
For the Salad:
- 1 Cup edamame cooked, cooled and shelled
- 1 cucumber medium, diced
- 1 avocado ripe, diced
- ¼ Cup shallot thinly sliced
- ½ Cup roasted peanuts roughly chopped
- ¼ Cup fresh mint freshly torn
- ¼ Cup fresh cilantro roughly chopped
For the Dressing:
- 2 Tablespoons soy sauce
- juice of 1 lime
- 1½ Teaspoons honey
- ½ Teaspoon toasted sesame oil
- 1 Tablespoon vegetable oil
Instructions
Make the Crispy Rice:
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper and spread the cooked rice on top. Drizzle half the oil, the chili pepper flakes, and salt over the rice and mix well to ensure the rice is evenly coated.
- Bake for 20 to 25 minutes, until the rice is golden and crispy, stirring halfway through. Remove from the oven and let it cool.
Make the Dressing:
- Whisk together the soy sauce, lime juice, remaining tablespoon of vegetable oil, honey and sesame oil in a small bowl. Set aside.
Assemble the Salad:
- In a large serving bowl, combine the edamame, cucumber, avocado, shallot, peanuts, mint, and cilantro.
- Pour the dressing over the salad mixture and toss gently to combine.
- Just before serving, add the crispy rice to the salad and toss lightly to incorporate, being careful not to break the crispy rice too much.
- Transfer to a serving bowl or plate and garnish with additional herbs or peanuts if desired.
Notes
Use day-old rice: Using rice that’s been cooked and refrigerated for a day helps reduce moisture, making it easier to get crispy in the oven. If you're short on time, spread freshly cooked rice on a plate to cool quickly before baking.
Evenly crispy rice: To ensure crispiness, spread the rice out in a single layer on the baking sheet. Stir it halfway through baking to promote even cooking.
Speed things up: Use the time that the rice is crisping in the oven to chop and dice the vegetables, peanuts and herbs.
Evenly crispy rice: To ensure crispiness, spread the rice out in a single layer on the baking sheet. Stir it halfway through baking to promote even cooking.
Speed things up: Use the time that the rice is crisping in the oven to chop and dice the vegetables, peanuts and herbs.
Nutrition
Calories: 350kcal | Carbohydrates: 44g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 592mg | Potassium: 640mg | Fiber: 7g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 2mg
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