Crispy Rice Salad
A salad built on a base of crispy rice with swappable proteins, vegetables, and dressings. Combine warm crispy rice with fresh vegetables and protein for a textured, warm-and-cool contrast dish.
Ingredients
Method
Cut cucumber, red onion, and any additional vegetables into bite-sized pieces. Chop fresh herb and set aside.
If protein is not already cooked, cook chicken, salmon, tempeh, or chosen protein; cool slightly and cut into bite-sized pieces.
Heat vegetable oil in a large skillet over medium-high heat. Add cooled cooked rice and stir-fry for 5–8 minutes, breaking up clumps, until rice grains are golden and crispy on the edges.
In a small bowl, whisk together lime juice, sesame oil, minced garlic, honey, salt, and pepper until emulsified.
Transfer warm crispy rice to a serving bowl or plate. Top with protein, vegetables, and fresh herb.
Drizzle dressing over the salad and scatter crunchy topping (sesame seeds or nuts) over the top. Toss gently before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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