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I’ve seen it Fashionable Crispy rice salad on social media so I had to try… Live up to the hype! Crispy, fresh, full of flavor.
Crispy, perfect with flavor
- Crunchy and satisfying! Crispy Rice is the latest Virus Trendsthis is a good one! It adds the perfect texture and makes every bite delicious!
- Make it yourself: The best part of this salad is how it is customized! Add grilled chicken, steak, purple cabbage, mushrooms, chickpeas or feta!
- Fresh and delicious! Rice, crispy veggies, juicy mangoes and creamy seasonings, every bite of this salad is full of flavor and freshness!
The ingredients you need
- Rice selection: All types of rice except wild rice will work in this recipe. You can even make this delicious salad with the leftover rice!
- Give it spices! Swap the vegetable oil for chili crispy oil to add heat and flavor while helping the rice perfectly crisp.
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How to make crispy rice
The secret to this dish is to get that perfect golden, crispy rice while keeping everything else fresh and energetic. Throw them together with the dressing of tahini and you have a winning salad!
- Prepare rice: Preheat the oven to 400ºF. Add the rice to a large bowl and toss it with vegetable oil, sesame oil and soy sauce.
- Cooking: Sprinkle the rice on a baking sheet and bake for 25-30 minutes. Stir halfway through until the rice turns golden and crispy. Let it cool completely and then break it down as needed.
- Make dressings: Stir the tahini and chili crispy oil and stir together the garlic, soy sauce, brown sugar and sesame oil in a small bowl.
- Assemble salad: Add the cooled, crispy rice, chopped cabbage, red bells, Persian (Mini) cucumber, avocado, edamame, mango, coriander, peanuts, green onions, mint and mints to a large bowl. Drizzle with seasoning and tossing to combine. Service now
Other Crispy Rice Cooking Options
- Fryer: Substitute 1 tablespoon vegetable oil instead of 2, sesame oil and soy sauce to the rice, then cook in a preheated air fryer at 375ºF for 10-15 minutes, shake the basket and shake the basket.
- non-stick pan: Pour the rice into the pan with vegetable oil, sesame oil and soy sauce and add to the skillet. Cook over medium-high heat for 6-8 minutes until browned and crisp. If needed, flip and cook for a few minutes to get a golden second side.
How to store the remaining crispy beige salad
- in advance: Crispy rice can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator until you are ready to make a salad.
- Store leftovers: Once thrown together, it is best to provide a salad immediately. It will get wet over time, but you can store leftovers for about a day.
Cook
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Prevent the screen from becoming dark
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Preheat the oven to 400 degrees Fahrenheit.
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Add to 3 cups of boiled white rice A big bowl, with 2 tablespoons vegetable oil,,,,, 1 teaspoon sesame oiland 1 tablespoon soy sauce Until evenly coated. Sprinkle the rice on an unmoistened baking sheet and bake for 25-30 minutes, stirring halfway until the rice is golden and crisp. Let it cool completely and then break it down as needed.
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Stir ½ cup tahini,,,,, 1 tablespoon chili butter,,,,, ½ teaspoon garlic,,,,, ½ teaspoon soy sauce,,,,, 1 teaspoon brown sugarand ½ teaspoon sesame oil Together in a small bowl. Set aside.
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Assemble the salad by adding cooled crispy rice 2 cups chopped cabbage,,,,, 1 cup diced red bell,,,,, 1 cup sliced Persian cucumber,,,,, 1 cup diced avocado,,,,, ½ cup shell,,,,, ½ cup diced mango,,,,, ¼ cup chopped fresh coriander,,,,, ¼ cup chopped peanuts,,,,, ¼ cup thinly sliced green onionsand 2 tablespoons about chopped fresh mint Go to a big bowl.
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Drizzle with seasoning and tossing to combine. Service now.
Calories: 466KCALcarbohydrate: 50gprotein: 11gFatty: 26gSaturated fat: 4gPolyunsaturated fat: 10gMonounsaturated fat: 11gTrans fat: 0.03gsodium: 214mgPotassium: 493mgfiber: 7gsugar: 14gVitamin A: 3109IUVitamin C: 50mgcalcium: 88mgiron: 3mg
Nutritional information is calculated automatically, so it is only used as an approximation.
