Crispy Rice Salad

40 mins
Serves 1
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Directions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Preheat your oven to 400°F (200°C).
  3. 3Preheat your oven to 400°F (200°C).
  4. 4Line a baking sheet with parchment paper.
  5. 5Line a baking sheet with parchment paper.
  6. 6Line a baking sheet with parchment paper.
  7. 7In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
  8. 8In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
  9. 9In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
  10. 10Spread the rice mixture evenly on the prepared baking sheet.
  11. 11Spread the rice mixture evenly on the prepared baking sheet.
  12. 12Spread the rice mixture evenly on the prepared baking sheet.
  13. 13Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
  14. 14Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
  15. 15Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning.
  16. 16Once crispy and golden, remove from the oven and let cool.
  17. 17Once crispy and golden, remove from the oven and let cool.
  18. 18Once crispy and golden, remove from the oven and let cool.
  19. 19Chop all your vegetables and place them in a large bowl.
  20. 20Chop all your vegetables and place them in a large bowl.
  21. 21Chop all your vegetables and place them in a large bowl.
  22. 22Add the edamame and diced avocado to the bowl.
  23. 23Add the edamame and diced avocado to the bowl.
  24. 24Add the edamame and diced avocado to the bowl.
  25. 25In a small bowl, combine the ingredients for the dressing.
  26. 26In a small bowl, combine the ingredients for the dressing.
  27. 27In a small bowl, combine the ingredients for the dressing.
  28. 28Whisk together until well mixed.
  29. 29Whisk together until well mixed.
  30. 30Whisk together until well mixed.
  31. 31Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
  32. 32Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
  33. 33Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
  34. 34Pour the dressing over the salad and toss to combine.
  35. 35Pour the dressing over the salad and toss to combine.
  36. 36Pour the dressing over the salad and toss to combine.
  37. 37Serve immediately and enjoy!
  38. 38Serve immediately and enjoy!
  39. 39Serve immediately and enjoy!

Ingredients

  • 2 cups white raw rice cooked and cooled
  • 2 cups white raw rice cooked and cooled
  • 2 cups white raw rice cooked and cooled
  • 1 heaping tbsp chili paste
  • 1 heaping tbsp chili paste
  • 1 heaping tbsp chili paste
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 4 Persian cucumbers
  • 4 Persian cucumbers
  • 4 Persian cucumbers
  • 0.5 bunch fresh mint
  • 0.5 bunch fresh mint
  • 0.5 bunch fresh mint
  • 0.5 bunch fresh cilantro
  • 0.5 bunch fresh cilantro
  • 0.5 bunch fresh cilantro
  • 5 scallions
  • 5 scallions
  • 5 scallions
  • 1 cup shelled edamame
  • 1 cup shelled edamame
  • 1 cup shelled edamame
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 0.5 cup chopped peanuts
  • 0.5 cup chopped peanuts
  • 0.5 cup chopped peanuts
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup seasoned rice vinegar
  • 0.25 cup seasoned rice vinegar
  • 0.25 cup seasoned rice vinegar
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 0.5 lime
  • 0.5 lime
  • 0.5 lime
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove

Equipment

baking sheetparchment paperknifewhiskbowl