Crispy Rice Salad

• Prep Time: 15 min

• Cook Time: 20 min

• Total Time: 35 min

• Yield: 4 servings

• Category: Salad

Ingredients:

Preparation:

• 2 cups cooked day-old rice, chilled.

• 1 tsp. sesame oil

• 1/4 cup chopped fresh mint

• 1/4 cup chopped green onions

• 1/2 cup edamame, shelled

• 1/4 cup chopped cucumber

• 1/4 cup shredded carrots

• 2 tablespoons toasted sesame seeds

• grilled chicken, shrimp, or salmon

Dressing:

• 3 Tbsp. soy sauce

• 2 Tbsp. rice vinegar

• 1 tsp. sesame oil

• 1 tsp. grated ginger or ginger paste

• 1 clove garlic, minced

• 1 Tbsp. honey or maple syrup

1. Spread the cooked rice on a baking sheet. Drizzle with 1 tablespoon of sesame oil and toss to coat.

2. Bake at 400°F (200°C) for 15-20 minutes, or until the rice is golden brown and crispy. Let cool slightly.

3. While the rice is baking, prepare the dressing. Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey in a small bowl.

4. In a large bowl, combine the cooled crispy rice, mint, green onions, edamame, cucumber, and carrots.

5. Add your chicken or protein if using.

6. Pour the dressing over the salad and toss gently to combine.

7. Sprinkle with toasted sesame seeds before serving.

• Calories: 350

• Protein: 30g

• Carbs: 45g

• Fat: 15g

• Fiber: 5g

Nutrition per Serving:

Recipes You Might Like...