Crispy Rice Salad

50 mins
Serves 3
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Directions

  1. 1Preheat the oven to 200°C.
  2. 2Preheat the oven to 200°C.
  3. 3Preheat the oven to 200°C.
  4. 4Spread the cooked rice on a lined tray.
  5. 5Spread the cooked rice on a lined tray.
  6. 6Spread the cooked rice on a lined tray.
  7. 7Drizzle the rice with soy sauce and oil.
  8. 8Drizzle the rice with soy sauce and oil.
  9. 9Drizzle the rice with soy sauce and oil.
  10. 10Toss the rice to coat it.
  11. 11Toss the rice to coat it.
  12. 12Toss the rice to coat it.
  13. 13Bake for 20-30 minutes until golden and crispy.
  14. 14Bake for 20-30 minutes until golden and crispy.
  15. 15Bake for 20-30 minutes until golden and crispy.
  16. 16Let the crispy rice cool slightly and then break it apart.
  17. 17Let the crispy rice cool slightly and then break it apart.
  18. 18Let the crispy rice cool slightly and then break it apart.
  19. 19Whisk all dressing ingredients until smooth.
  20. 20Whisk all dressing ingredients until smooth.
  21. 21Whisk all dressing ingredients until smooth.
  22. 22Add all salad ingredients to a bowl.
  23. 23Add all salad ingredients to a bowl.
  24. 24Add all salad ingredients to a bowl.
  25. 25Top the salad ingredients with the dressing and the crispy rice.
  26. 26Top the salad ingredients with the dressing and the crispy rice.
  27. 27Top the salad ingredients with the dressing and the crispy rice.
  28. 28Toss and enjoy!
  29. 29Toss and enjoy!
  30. 30Toss and enjoy!

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 1 tbsp soy sauce or tamari sauce
  • 1 tbsp soy sauce or tamari sauce
  • 1 tbsp soy sauce or tamari sauce
  • 2 tsp chilli oil or sesame oil
  • 2 tsp chilli oil or sesame oil
  • 2 tsp chilli oil or sesame oil
  • 200 g boiled edamame
  • 200 g boiled edamame
  • 200 g boiled edamame
  • 1 cup chopped coriander (cilantro)
  • 1 cup chopped coriander (cilantro)
  • 1 cup chopped coriander (cilantro)
  • 0.5 cup chopped mint
  • 0.5 cup chopped mint
  • 0.5 cup chopped mint
  • 1 medium cucumber, sliced
  • 1 medium cucumber, sliced
  • 1 medium cucumber, sliced
  • 1 ripe avocado, sliced
  • 1 ripe avocado, sliced
  • 1 ripe avocado, sliced
  • 0.33 red onion, sliced thin
  • 0.33 red onion, sliced thin
  • 0.33 red onion, sliced thin
  • 2 spring onion stalks sliced
  • 2 spring onion stalks sliced
  • 2 spring onion stalks sliced
  • 3 tbsp hulled tahini
  • 3 tbsp hulled tahini
  • 3 tbsp hulled tahini
  • 2 tbsp tamari or soy sauce
  • 2 tbsp tamari or soy sauce
  • 2 tbsp tamari or soy sauce
  • 1 Juice from lime
  • 1 Juice from lime
  • 1 Juice from lime
  • 1.5 tbsp maple syrup
  • 1.5 tbsp maple syrup
  • 1.5 tbsp maple syrup
  • 1 garlic clove minced
  • 1 garlic clove minced
  • 1 garlic clove minced
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger

Equipment

ovenlined traybowlfork

Tips

  • You can roast the edamame for extra crunch.