Crispy Rice Salad
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper

  2. Combine cooked white rice and chili paste

  3. Spread rice mixture evenly on prepared baking sheet

  4. Bake for about 40 minutes, tossing every 10 minutes until crispy and golden

  5. Remove from oven and let cool

  6. Chop all vegetables and place in a large bowl

  7. Add edamame and diced avocado to the bowl

  8. In a small bowl, combine soy sauce, rice vinegar, oil, brown sugar, lime, and garlic clove

  9. Whisk dressing ingredients until well mixed

  10. Add cooled crispy rice to the bowl with vegetables

  11. Pour dressing over salad and toss to combine

  12. Serve immediately

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

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