Crispy Rice Salad
Crispy rice made in the oven tossed with tasty veggies, avocado, herbs, and a super delicious dressing - addicting!
Ingredients
For the rice:
- 2 1/2 cups cooked rice
- 4 tbsp oil
- 2 tbsp chili garlic sauce
- 1/2 tsp kosher salt
For the salad:
- 1 small head of cabbage or 1/2 bag coleslaw mix
- 1 cup grated carrots
- 1 red bell pepper diced
- 3 small persian cucumbers diced (about 1 cup cucumber)
- 1 cup chopped scallions
- 2 avocados diced
- 1/2 cup cilantro chopped
- 1 cup edamame shelled
- 1/2 cup peanuts
- 1 block firm tofu cut into cubes and pan fried
- 1/4 cup fried onion optional but so good
For the dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 limes juiced
- 1 garlic clove minced
- 2 tbsp minced ginger
- 2 tbsp sesame sauce or tahini optional
Instructions
- Combine all your dressing ingredients and mix well. Set aside. Cook your rice and allow it to cool for 15-30 minutes. Cut your tofu into cubes and lightly pan fry it in a skillet with 2 tbsp of oil and sprinkle of salt. Set aside.
- Heat the oven to 400 and line a baking sheet with parchment. Spread 2 tbsp of oil on the parchment. Spread the rice over the greased parchment and then sprinkle the rest of the oil, salt and chili garlic sauce over and toss the rice, then flatten it out to fill the pan. If it sticks to your hands, wet them lightly before spreading.
- Bake for 20 minutes, stir and flatten and bake another 15-20 until you have some crispy crunchy parts to the rice. Remove from the oven and allow to cool for 15 minutes.
- Mix the rest of the salad ingredients in a large bowl. Crumble up the crispy rice chunks into the bowl and toss the whole thing with the dressing and serve. Yum!
Tried this recipe?Let us know how it was!