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Crispy Rice Salad

A delightful twist on traditional salads, combining crispy rice with fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Cuisine: Asian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked rice preferably day-old
  • 1 tablespoon vegetable oil
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup green onions sliced
  • 1/4 cup cilantro chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or agave syrup
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Frying pan
  • Spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. If using fresh rice, cook it and let it cool completely.
  2. In a frying pan over medium heat, add vegetable oil.
  3. Add the cooked rice to the pan in an even layer and let it cook undisturbed for a few minutes until golden and crispy.
  4. Gently stir the rice, breaking up any clumps, and continue to cook until all the rice is crispy, about 8-10 minutes.
  5. While the rice is cooking, chop the cucumber, bell pepper, and cherry tomatoes.
  6. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
  7. In a large mixing bowl, combine the crispy rice, diced vegetables, and dressing, tossing gently to combine.
  8. Garnish with green onions and cilantro before serving.

Notes

Great for meal prep; it stays fresh for days. Enjoy the salad while it’s still warm for the best texture.