Monica's Crispy Rice Salad
Monica's Crispy Rice Salad
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PREP: 15 min | Cook: 20 mins | SERVINGS: 4
INGREDIENTS
INGREDIENTS
CRISPY RICE
2 cups cooked leftover rice
3 tablespoons soy sauce
1 tablespoon sesame oil
SALAD
1 cucumber, diced
1 cup shredded carrots
1 cup edamame
1 cup sugar snap peas, cut to bite size
½ medium onion, diced
1 avocado, diced
SALAD
½ cup mayo or yogurt
2 tablespoons sweet chili sauce
1 tablespoon sriracha
INSTRUCTIONS
INSTRUCTIONS
Preheat oven to 450 degrees F.
Toss rice with soy sauce and sesame oil until evenly coated. Spread in a single layer on a baking sheet.
Bake for ~20 minutes until crispy. Remove and let cool slightly.
While rice bakes, prep all salad vegetables and add to a large bowl.
Whisk together mayo, sweet chili sauce, and sriracha.
Add cooled crispy rice to the salad. Pour dressing over everything and toss to combine. Serve immediately.
CHEF: Monica Culligan
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