Crispy Rice Salad

Ingredients

• 3 cups Cooked Rice (day‑old white rice, preferably jasmine or basmati, cooled and refrigerated)
• 2 tablespoons Sesame Chili Sauce (store‑bought or homemade)
• 1 tablespoon Chili Oil (homemade infused oil or store‑bought)
• 1 medium Persian Cucumber (thin‑skinned, seedless, sliced thin)
• 1 cup Purple Cabbage (shredded thin)
• 4 stalks Green Onions (chopped, including green tops)
• 1 cup Grape Tomatoes (halved; regular tomatoes can be diced as substitute)
• 1 medium Carrot (grated or thinly sliced)
• 1/4 cup Coriander Stems (tender stems only, chopped)
• 2 tablespoons Fresh Mint Leaves (thinly sliced)
• 2 tablespoons Sesame Oil (toasted sesame oil for dressing)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon White Vinegar (rice vinegar works as a milder alternative)
• 1 tablespoon Maple Syrup (or honey/agave as sweetener)
• 1 clove Garlic (crushed)
• 1/4 teaspoon White Pepper Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Roasted Peanuts (roughly chopped; omit if allergic)
• 1 tablespoon Toasted Sesame Seeds (for garnish)

Instructions

1. Prepare the Rice (if not pre‑cooked)

   Rinse 2 cups of white rice until water runs clear, cook with 2 cups water, fluff, let cool, then refrigerate overnight so it dries out.

   Time: PT20M

2. Season the Rice

   In a large bowl combine the chilled rice with 2 Tbsp sesame chili sauce and 1 Tbsp chili oil. Toss until every grain is evenly coated.

   Time: PT5M

3. Bake the Rice Until Crispy

   Preheat the oven to 400°F. Spread the coated rice in a single layer on a baking sheet. Bake for 40 minutes, stirring gently every 10‑15 minutes to ensure even browning.

   Time: PT45M

   Temperature: 400°F

4. Prepare the Vegetables

   Thinly slice the Persian cucumber, shred the purple cabbage, slice the green onions, halve the grape tomatoes, and grate or thinly slice the carrot.

   Time: PT10M

5. Chop Fresh Herbs

   Finely chop the coriander stems and thinly slice the mint leaves.

   Time: PT3M

6. Make the Sesame Dressing

   In a small bowl whisk together 2 Tbsp sesame oil, 2 Tbsp soy sauce, 1 Tbsp white vinegar, 1 Tbsp maple syrup, the crushed garlic, 1/4 tsp white pepper, and 1 Tbsp lemon juice until emulsified.

   Time: PT3M

7. Assemble the Salad

   In a large mixing bowl combine the crispy rice, all prepared vegetables, chopped coriander stems, and mint leaves. Pour the sesame dressing over the top and toss gently until everything is well coated.

   Time: PT5M

8. Garnish and Serve

   Transfer the salad to a serving bowl, sprinkle with chopped roasted peanuts and toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

270

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g