The Viral Crispy Rice Salad

Ingredients

• 2 cups Cooked White Rice (day‑old or freshly cooked and cooled)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 2 tablespoons Chili Oil (include the chunky bits for texture)
• 3 medium Cucumber (sliced into rounds)
• 5 stalks Spring Onion (white part thinly sliced, green part for color)
• 1 cup Shelled Edamame (frozen; thaw in microwave if short on time)
• 1/2 cup Fresh Mint Leaves (loosely packed, roughly chopped)
• 1/2 cup Cilantro (Coriander) Leaves (roughly chopped)
• 1/2 cup Roasted Salted Peanuts (roughly chopped; unsalted can be used with extra salt)
• 1 large Avocado (sliced thinly at the end)
• 2 tablespoons Extra Virgin Olive Oil
• 1/3 cup Lemon Juice (freshly squeezed)
• 3 tablespoons Tahini
• 2 tablespoons Pure Maple Syrup
• 1/4 teaspoon Ground Cumin
• 1 teaspoon Fresh Ginger (finely chopped)
• 2 tablespoons Water (to thin dressing if needed)

Instructions

1. Season the Rice

   In a large mixing bowl combine the cooked white rice, soy sauce, sesame oil, and chili oil. Stir until the rice is evenly coated and turns a bright orange‑red color.

   Time: PT5M

2. Bake the Rice

   Spread the seasoned rice onto a baking sheet in a thin, even layer (about 1/4‑inch thick). Bake in a pre‑heated oven at 200°C for 30 minutes, stirring halfway through, until the top is crispy and the bottom remains soft.

   Time: PT30M

   Temperature: 200°C

3. Prepare Fresh Vegetables & Herbs

   While the rice bakes, slice 3‑4 cucumbers into rounds, thinly slice 5 spring‑onion stalks (use the milder green parts more), thaw the edamame, and roughly chop the mint and cilantro.

   Time: PT10M

4. Rough‑Chop Peanuts

   Place 1/2 cup roasted salted peanuts in a small bowl and give them a few rough chops with a knife or pulse briefly in a food processor.

   Time: PT2M

5. Make the Creamy Tahini Dressing

   In a separate bowl whisk together extra virgin olive oil, lemon juice, tahini, maple syrup, ground cumin, and chopped ginger. If the dressing is too thick, whisk in water one tablespoon at a time until smooth.

   Time: PT5M

6. Combine Salad Base

   In a large serving bowl combine the baked crispy rice, cucumber rounds, sliced spring onion, edamame, chopped mint, cilantro, and rough‑chopped peanuts. Toss gently to distribute.

   Time: PT5M

7. Dress the Salad

   Drizzle the tahini dressing over the salad, starting with a modest amount. Toss gently until everything is lightly coated. Add more dressing if needed, but avoid drowning the salad.

   Time: PT3M

8. Add Avocado

   Slice the avocado thinly with a butter knife, then gently fold the slices into the salad, being careful not to mash them.

   Time: PT3M

9. Serve

   Transfer the salad to a serving bowl or platter. Garnish with a few extra peanuts and fresh herb leaves if desired. Serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g