Crispy Rice Salad
Directions
- 1Slice the cucumber.
- 2Place cooked rice on a sheet pan.
- 3Add chili crisp to the rice.
- 4Drizzle with olive oil.
- 5Mix the rice with chili crisp and olive oil.
- 6Bake the rice at 400°F for 20-30 minutes, tossing halfway through.
- 7Peel and dice the avocado.
- 8In a measuring cup, combine coconut aminos (or soy sauce), sesame oil, white vinegar, and honey for the dressing.
- 9Add sliced cucumber, edamame, and diced avocado to a large bowl.
- 10Add the crispy rice to the bowl with the vegetables.
- 11Sprinkle with sesame seeds.
- 12Pour the dressing over the salad.
- 13Add fresh Thai basil leaves.
- 14Toss to combine all ingredients.
Ingredients
- 1 cups cooked, cooled jasmine or basmati rice
- 2 tsp chili crisp
- 1 English cucumber
- 1 avocado
- 1 cup edamame
- sesame seeds
- Thai basil
- 6 tbsp coconut aminos or soy sauce
- 6 tbsp sesame oil
- 6 tbsp white vinegar
- 4 tsp honey
- olive oil
Equipment
ovensheet panmixing bowl
Tips
- Spread the rice flat on the sheet pan and do not overcrowd it.
- Press the rice down and toss halfway through baking.
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