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–+ servings

Crispy Rice Salad

Print Recipe
This Crispy Rice Salad is flavorful and refreshing and ridiculously delicious. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad.
Course Salads, Side Dishes
Cuisine Laoation-Inspiration
Keyword crispy rice, crispy rice salad, rice, rice salad, vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 363
Author Laurie McNamara

Equipment

  • Oxo Half Sheet Pan

Ingredients

FOR THE DRESSING:

  • 1/4 cup low-sodium soy sauce or low-sodium tamari if gluten free
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1/2 tablespoon fish sauce
  • 1/2 large lime juiced
  • 1 tablespoon brown sugar
  • 1 clove garlic grated

FOR THE RICE

  • 2 cups cooked rice (I used parboiled rice)
  • 1 tablespoon chili garlic paste (sambal oelek)
  • 3 tablespoons extra light olive oil or avocado oil

FOR THE SALAD:

  • 4 persian cucumbers halved and sliced
  • 1 cup shelled edamame
  • 1 bunch green onions sliced
  • 1/2 bunch mint chopped
  • 1/2 bunch cilantro chopped
  • 2 small avocados diced
  • 1/2 cup crushed peanuts (optional)
US Customary - Metric

Instructions

MAKE THE DRESSING:

  • In a 2-cup liquid measuring cup (or bowl with spout) measure and add low-sodium soy sauce, seasoned rice vinegar, toasted sesame oil and olive oil, brown sugar, lime juice and garlic. Whisk well to combine.

MAKE THE RICE:

  • Preheat your oven to 400℉ (or 200℃) and line a large rimmed baking sheet with parchement.
  • Toss rice with chili garlic paste and oil. Spread evenly on prepare pan. Bake on the middle rack of your preheated oven for 40 to 45 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.

MAKE THE SALAD:

  • Meanwhile, add cucumber, shelled edamame, green onions, mint and cilantro into a bowl. Toss to combine.
  • Add the avocado and pour in the dressing. Gently toss to combine.
  • I like to give this salad some time to soak up a little of the dressing before giving it one final toss before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note:  The nutritional information does not include the peanuts.

Nutrition

Serving: 0.75cup | Calories: 363kcal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 509mg | Potassium: 592mg | Fiber: 6g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg