SPICY CRISPY RICE SALAD WITH CREAMY CHILI CRISP DRESSING

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Combine the cooked Jasmine rice, Panko breadcrumbs, olive oil, low-sodium soy sauce, and chili crisp on a parchment-lined baking sheet.
  5. 5Combine the cooked Jasmine rice, Panko breadcrumbs, olive oil, low-sodium soy sauce, and chili crisp on a parchment-lined baking sheet.
  6. 6Combine the cooked Jasmine rice, Panko breadcrumbs, olive oil, low-sodium soy sauce, and chili crisp on a parchment-lined baking sheet.
  7. 7Toss together until everything is thoroughly coated, then spread into a 1-inch layer, leaving some bigger chunks of rice intact.
  8. 8Toss together until everything is thoroughly coated, then spread into a 1-inch layer, leaving some bigger chunks of rice intact.
  9. 9Toss together until everything is thoroughly coated, then spread into a 1-inch layer, leaving some bigger chunks of rice intact.
  10. 10Bake for 20-25 minutes, stirring a few times to prevent burning, until golden-brown and crispy.
  11. 11Bake for 20-25 minutes, stirring a few times to prevent burning, until golden-brown and crispy.
  12. 12Bake for 20-25 minutes, stirring a few times to prevent burning, until golden-brown and crispy.
  13. 13Meanwhile, chop up lacinato kale.
  14. 14Meanwhile, chop up lacinato kale.
  15. 15Meanwhile, chop up lacinato kale.
  16. 16Chop up Persian cucumbers.
  17. 17Chop up Persian cucumbers.
  18. 18Chop up Persian cucumbers.
  19. 19Chop up green onions and fresh herbs.
  20. 20Chop up green onions and fresh herbs.
  21. 21Chop up green onions and fresh herbs.
  22. 22Combine Kewpie mayo, rice vinegar, low-sodium soy sauce, chili crisp, honey, and toasted sesame oil in a small jar and shake to combine for the dressing.
  23. 23Combine Kewpie mayo, rice vinegar, low-sodium soy sauce, chili crisp, honey, and toasted sesame oil in a small jar and shake to combine for the dressing.
  24. 24Combine Kewpie mayo, rice vinegar, low-sodium soy sauce, chili crisp, honey, and toasted sesame oil in a small jar and shake to combine for the dressing.
  25. 25In a large bowl, toss together the lacinato kale, chopped cucumbers, cubed avocado, cooked edamame, sliced green onions, and chopped fresh herbs.
  26. 26In a large bowl, toss together the lacinato kale, chopped cucumbers, cubed avocado, cooked edamame, sliced green onions, and chopped fresh herbs.
  27. 27In a large bowl, toss together the lacinato kale, chopped cucumbers, cubed avocado, cooked edamame, sliced green onions, and chopped fresh herbs.
  28. 28Add the cooked crispy rice to the salad ingredients.
  29. 29Add the cooked crispy rice to the salad ingredients.
  30. 30Add the cooked crispy rice to the salad ingredients.
  31. 31Pour the dressing over the salad and crispy rice.
  32. 32Pour the dressing over the salad and crispy rice.
  33. 33Pour the dressing over the salad and crispy rice.
  34. 34Toss everything together until well combined.
  35. 35Toss everything together until well combined.
  36. 36Toss everything together until well combined.
  37. 37Serve immediately on its own or with a protein of your choice.
  38. 38Serve immediately on its own or with a protein of your choice.
  39. 39Serve immediately on its own or with a protein of your choice.

Ingredients

  • 1 cup cooked Jasmine rice
  • 1 cup cooked Jasmine rice
  • 1 cup cooked Jasmine rice
  • 0.33 cup Panko breadcrumbs
  • 0.33 cup Panko breadcrumbs
  • 0.33 cup Panko breadcrumbs
  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp chili crisp
  • 1 Tbsp chili crisp
  • 1 Tbsp chili crisp
  • 0.33 cup Kewpie mayo
  • 0.33 cup Kewpie mayo
  • 0.33 cup Kewpie mayo
  • 2 Tbsp rice vinegar
  • 2 Tbsp rice vinegar
  • 2 Tbsp rice vinegar
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp chili crisp
  • 1 Tbsp chili crisp
  • 1 Tbsp chili crisp
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp toasted sesame oil
  • 1 smallish bunch lacinato kale
  • 1 smallish bunch lacinato kale
  • 1 smallish bunch lacinato kale
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 small avocado
  • 1 small avocado
  • 1 small avocado
  • 0.5 cup cooked edamame
  • 0.5 cup cooked edamame
  • 0.5 cup cooked edamame
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • 1 Big handful fresh herbs (cilantro, mint, and/or basil)
  • 1 Big handful fresh herbs (cilantro, mint, and/or basil)
  • 1 Big handful fresh herbs (cilantro, mint, and/or basil)

Equipment

parchment-lined baking sheetbowlknifejartongs

Tips

  • Kewpie mayo tastes different than American mayo, so it's highly recommended to try and find it.
  • Leftovers keep in the fridge for a day, but the crispy rice will lose its crisp. This is best served right away!
SPICY CRISPY RICE SALAD WITH CREAMY CHILI CRISP DRESSING | Clip Recipe