A recipe for the popular crunchy rice salad featuring toasted rice, fresh herbs, and a savory ginger-sesame dressing, suitable for meal preparation.
Author:Hannah Rodger
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Salad
Method:Frying
Cuisine:Asian Inspired
Diet:Vegetarian
Ingredients
Scale
3 cups cooked day-old jasmine rice
2 tablespoons neutral oil (for frying)
1 cup shelled edamame, cooked
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup sliced green onions
2 tablespoons sesame oil (for dressing)
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame seeds
1 teaspoon sugar
Instructions
Spread the cooked day-old rice on a baking sheet and let it air dry for at least 2 hours, or place it in the refrigerator uncovered overnight for best results.
Heat the neutral oil in a large skillet over medium-high heat.
Add the dried rice to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the rice, stirring occasionally, until it becomes golden brown and crispy, about 8 to 10 minutes.
Remove the crispy rice with a slotted spoon and drain it on a paper towel-lined plate. Set aside.
Prepare the dressing: Whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, sesame seeds, and sugar in a small bowl until combined.
In a large bowl, combine the crispy rice, cooked edamame, cilantro, mint, and green onions.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Serve immediately for maximum crunch, or store components separately for meal prep.
Notes
For meal prepping, keep the crispy rice separate from the dressing and fresh herbs until ready to serve to maintain texture.
You can add cooked shredded chicken or tofu for extra protein.