Description
A vibrant and crunchy Crispy Rice Salad featuring oven-toasted rice, fresh vegetables, tender steamed broccoli and edamame, tossed in a flavorful sesame-soy dressing, topped with toasted peanuts for extra texture. Perfect as a light, refreshing side or a satisfying vegetarian main when paired with tofu.
Ingredients
Salad
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil
- 20 ml / 4 tsp soy sauce or tamari
- 1 medium cucumber, diced
- 1 small avocado, diced
- 100 g / 3.5 oz edamame (frozen)
- 10 radishes, cut into matchsticks
- 200 g / 7 oz tenderstem broccoli, cut into bite-size segments
- 2 small spring onions/scallions, finely chopped
- A handful of mint and/or coriander, finely chopped
- 50 g / 1/3 cup toasted peanuts, roughly chopped
Dressing
- 10 ml / 2 tsp toasted sesame oil or chilli oil, or both
- 15 ml / 1 tbsp neutral oil, like grapeseed
- 20 ml / 1.5 tbsp soy sauce or tamari, more to taste
- 10 ml / 2 tsp maple syrup
- 15 ml / 1 tbsp rice wine vinegar
Instructions
- Preheat and Prepare Rice: Preheat the oven to 200°C / 390°F (no fan). In a bowl, mix the neutral oil and soy sauce, then add the cooled cooked rice and toss well to coat evenly. Spread the rice in a single layer on a large baking tray.
- Crisp the Rice: Bake the rice for about 30 minutes, tossing halfway through to ensure even crisping. Once crispy, remove from the oven and allow it to cool; it will become crisper as it cools.
- Cook Broccoli: Cut broccoli into bite-size pieces, separating florets from stems. Bring a pot of water to a boil, add the broccoli, and simmer for approximately 3 minutes until slightly tender but still firm. Remove with a spider strainer and immerse immediately in cold water to stop cooking. Drain well.
- Cook Edamame: Bring the pot of water back to a boil, add frozen edamame, and cook until tender, about 10 minutes. Drain and plunge into cold water to keep their color bright. Drain well.
- Prepare Vegetables: Dice cucumber and avocado. Cut radishes into matchsticks. Finely chop spring onions and herbs like mint and/or coriander.
- Make the Dressing: In a small bowl, whisk together toasted sesame oil or chili oil, neutral oil, soy sauce or tamari, maple syrup, and rice wine vinegar until combined.
- Assemble the Salad: In a large mixing bowl, combine the steamed broccoli, edamame, cucumber, avocado, radishes, spring onions, and herbs. Toss the vegetables gently with the dressing to coat evenly.
- Serve: Transfer the dressed vegetable mix to a serving platter or divide among bowls. Top generously with the cooled crispy rice and sprinkle with roughly chopped toasted peanuts. For a more substantial meal, serve alongside tofu.
Notes
- Use cooked rice that has been cooled to help it crisp better in the oven.
- Adjust soy sauce in the dressing to your preferred saltiness.
- The crispy rice can be made ahead but is best added just before serving to maintain crunch.
- You can substitute or add other herbs like basil for different flavor profiles.
- To make this salad vegan and gluten-free, ensure the soy sauce or tamari used is gluten-free and avoid honey or non-vegan ingredients.
- Serving suggestion: add grilled tofu or tempeh to make this a complete main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion/Asian-inspired
