Crispy Rice Salad

Ingredients

• 2 cups Jasmine Rice (cooked and cooled)
• 1 tablespoon Low Sodium Soy Sauce (for coating rice and dressing)
• 1 tablespoon Vegetable Oil (or avocado oil, for coating rice)
• 1 tablespoon Sriracha (for coating rice)
• 0.5 teaspoon Sriracha (for dressing)
• 5 teaspoons Sesame Oil (2 tsp for rice, 3 tsp for dressing)
• 0.5 cup Red Bell Pepper (diced)
• 0.5 cup Persian Cucumbers (seedless, diced)
• 0.25 cup Red Onion (diced)
• 0.5 cup Shelled Edamame (thawed if frozen)
• 2 tablespoons Fresh Parsley (chopped)
• 0.5 cup Mayonnaise (regular or light)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Honey
• 2 tablespoons Scallions (diced, for topping)
• 1 tablespoon Toasted Sesame Seeds (for topping)

Instructions

1. Cook Jasmine Rice

   Rinse 1 cup uncooked jasmine rice until water runs clear, then combine with 1 1/4 cups water in a saucepan. Bring to a boil, cover, reduce heat to low and simmer 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

   Time: PT15M

2. Cool the Rice

   Transfer the cooked rice to a large shallow dish and spread it out to cool completely, about 10 minutes.

   Time: PT10M

3. Season the Rice

   In a large bowl combine the cooled rice with 1 tbsp low‑sodium soy sauce, 1 tbsp vegetable (or avocado) oil, 1 tbsp sriracha, and 2 tsp sesame oil. Toss gently until every grain is evenly coated.

   Time: PT5M

4. Bake the Rice

   Line a baking sheet with parchment paper or spray with non‑stick spray. Spread the seasoned rice in an even, thin layer. Bake in a pre‑heated oven at 400°F for 25 minutes, or until the rice is golden and crisp.

   Time: PT25M

   Temperature: 400°F

5. Cool and Break Crispy Rice

   Remove the sheet from the oven and let the rice cool completely (about 10 minutes). Then break the crispy rice into bite‑size pieces and transfer to a mixing bowl.

   Time: PT10M

6. Prep the Vegetables

   Dice 1/2 cup red bell pepper, 1/2 cup Persian cucumbers, 1/4 cup red onion. Thaw and drain 1/2 cup shelled edamame. Roughly chop 2 tbsp fresh parsley. Add all to the bowl with crispy rice.

   Time: PT10M

7. Make the Sesame Dressing

   In a separate small bowl whisk together 0.5 cup mayonnaise, 2 tbsp rice vinegar, 1 tbsp low‑sodium soy sauce, 1 tbsp honey, 3 tsp sesame oil, and 0.5 tsp sriracha until smooth.

   Time: PT5M

8. Combine Salad

   Pour the dressing over the rice and vegetable mixture. Toss gently until everything is evenly coated.

   Time: PT5M

9. Finish and Serve

   Top the salad with 2 tbsp diced scallions and 1 tbsp toasted sesame seeds. Serve immediately or chill for up to 2 hours.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g