Description
Enjoy this refreshing and flavorful Crispy Rice Salad. It’s a delightful combination of textures and tastes.
Ingredients
Scale
- 2 cups cooked rice, cooled
- 1/4 cup vegetable oil
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add cooled rice to the skillet and spread into an even layer.
- Cook for 5-7 minutes, or until the bottom is golden brown and crispy. Break up the rice with a spatula and stir.
- Continue cooking for another 3-5 minutes, stirring occasionally, until all the rice is crispy.
- Remove from heat and transfer crispy rice to a large bowl.
- Add diced cucumber, red bell pepper, cilantro, and mint to the bowl.
- In a small bowl, whisk together lime juice, soy sauce, and sesame oil.
- Pour dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For extra flavor, add toasted sesame seeds or chopped peanuts.
- Adjust the amount of lime juice and soy sauce to your preference.
- You can use any type of cooked rice for this salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy rice, rice salad, vegetarian, Asian salad, quick salad