Crispy Rice Salad

Here it is: My all-time favorite recipe! There’s just something about crispy rice that is so satisfying. It’s similar to my Crispy Coconut Brown Rice Salad but minus the coconut and a little bit easier.

In this Crispy Rice Salad white rice is slightly fried until golden and crispy. It’s mixed with carrots, red onion, purple cabbage, avocado and cilantro then tossed in a sweet and sour soy sauce dressing and finished off with a sprinkle of Furikake Rice Seasoning (a Japanese seasoning of dried seaweed and sesame seed). This seasoning is definitely a must-have!

This can be served as a meal or a side dish. Want it to be more filling? Add some tofu or tempeh.

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CRISPY RICE SALAD

About 5 Servings

Ingredients

  • 1 1/2 cups uncooked white Calrose rice (equal to 3 cups cooked rice)

  • 2 tbsp coconut oil

  • 2 cups thinly sliced purple cabbage

  • 1/4 red onion, thinly sliced

  • 3 large carrots, julienned (about 2 cups)

  • 1/4 cup chopped cilantro

  • 2 avocados

  • 1 tbsp sesame oil

  • 3 tbsp soy sauce

  • 1 tbsp lime juice

  • 1 tbsp rice wine vinegar

  • 1 tbsp sugar

  • Furikake Rice Seasoning (or Sesame seeds if you don’t have Furikake)

Directions

  1. Cook your rice according to package instructions. Once done, fluff and let cool slightly.

  2. Heat about 2 tbsp coconut oil in a large cast iron pan over medium heat. Once melted, spread oil so the pan is evenly coated. Add the cooked rice and spread in an even layer. Let the rice cook without stirring for about 5 minutes, then stir, spread out, and let sit for another 5 minutes. Rice should turn a light golden brown. Repeat this process if rice is not yet crispy. If it seems dry during this process, add more oil. Once done, remove rice from heat and let cool completely.

  3. To a large bowl, add the thinly sliced purple cabbage, red onion, julienned carrots and cilantro. (The thinner the veggies are sliced the better. I highly recommend this julienne peeler).

  4. Add the sesame oil, soy sauce, lime juice, vinegar and sugar to the bowl with the veggies and toss to combine. Once the rice is completely cooled, add to the bowl with the veggies and toss.

  5. Cut your avocado into cubes and gently mix into the bowl.

  6. Season with Furikake Rice Seasoning and serve!

MealsRiley Yahrcrispy rice, salad, avocado, purple cabbage, soy sauce, red onion, cilantro, carrots, pickled cucumber mealComment