Home
Premium
Crispy rice salad

Crispy rice salad sharing platter

Crispy rice salad

Name: Crispy rice salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 350g cold cooked rice (ideally 1 day old); 2 tbsp low-salt soy sauce; 1 tbsp chilli oil; 2 tbsp peanut butter; 1 tbsp maple syrup; 1½ tbsp low-salt soy sauce; 1 lime juiced; 2 garlic cloves finely chopped; pinch of chilli flakes (optional); 150g cooked edamame; 2 spring onions finely chopped; 1 avocado chopped; ½ cucumber chopped; 1 red pepper roughly chopped; 30g cashew nuts roughly chopped; handful of coriander chopped

Divya Sharma

Save recipe

Serves 3 - 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.16 ratingsRate

loading...

Cooking the rice in the oven adds a crunchy twist to this salad. Enjoy on its own as a main, or serve as as a side with your favourite grilled fish or meats

Dairy-free

Egg-free

High-fibre

Low sugar

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Grilled fish with samphire

A star rating of 0 out of 5.0 ratings

Grilled marinated lamb cutlets

A star rating of 3.4 out of 5.3 ratings

Chicken kebabs. This is a premium piece of content available to subscribed users.

A star rating of 4.6 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

350g cold cooked rice (ideally 1 day old)
2 tbsp low-salt soy sauce
1 tbsp chilli oil

For the dressing

2 tbsp peanut butter
1 tbsp maple syrup
1½ tbsp low-salt soy sauce
1 lime

juiced
2 garlic cloves

finely chopped
pinch of chilli flakes

(optional)

For the salad

150g cooked edamame
2 spring onions

finely chopped
1 avocado

chopped
½ cucumber

chopped
1 red pepper

roughly chopped
30g cashew nuts

roughly chopped
handful of coriander

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (4)

kcal379
fat20g
saturates4g
carbs35g
sugars8g
fibre6g
protein13g
salt1.47g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. On a non-stick baking tray mix the rice, soy sauce and chilli oil. Spread out evenly and bake for 20-25 mins until golden and crispy. If using leftover rice, it should be cooled quickly after initial cooking, then reheated until piping hot all the way through.
step 2

Mix all the dressing ingredients in a large bowl. Tip in all of the salad ingredients and the crispy rice, then toss to coat. Serve warm or cold for lunch the following day.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now