Description
A crunchy salad featuring toasted day-old rice, fresh herbs, and a savory ginger-sesame dressing, suitable for meal preparation.
Ingredients
Scale
- 3 cups cooked day-old jasmine rice
- 1 tablespoon neutral oil
- 1 cup shelled edamame, cooked
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 green onions, thinly sliced
- 1/4 cup sesame seeds, toasted
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Spread the day-old rice on a baking sheet. Bake at 350F (175C) for 15 minutes until some grains are dry and slightly toasted. Alternatively, pan-fry the rice in oil over medium-high heat until crispy, about 10 minutes, stirring occasionally.
- While the rice toasts, prepare the dressing. Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, sugar, and pepper in a small bowl.
- In a large bowl, combine the crispy rice, cooked edamame, cilantro, mint, and green onions.
- Pour the dressing over the rice mixture. Toss gently to coat all ingredients evenly.
- Stir in the toasted sesame seeds just before serving or packing.
Notes
- Use cold, day-old rice for the best crispy texture when frying or baking.
- For added protein, include shredded cooked chicken or firm tofu cubes.
- To maintain crunch for meal prep, store the dressing separately and add it just before eating.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Toasting/Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 12
- Cholesterol: 0