Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1/2 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
Instructions
- Step 1: In a large bowl, combine the cooked jasmine rice with the diced cucumber, shredded carrots, chopped green onions, and chopped cilantro. Mix well to incorporate all the ingredients.
- Step 2: In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well blended.
- Step 3: Drizzle the dressing over the rice mixture and toss gently to ensure that all the ingredients are evenly coated with the dressing.
- Step 4: Heat a non-stick skillet over medium-high heat. Add the rice mixture in an even layer and cook for about 5 minutes without stirring to allow the bottom to become crispy.
- Step 5: Once the bottom is crispy, use a spatula to flip sections of the rice salad and cook for an additional 3-5 minutes until crispy on both sides.
- Step 6: Serve warm or at room temperature, garnished with extra cilantro or green onions if desired. Enjoy your crispy rice salad!
Notes
- For optimal freshness, store any leftover crispy rice salad in an airtight container in the refrigerator for up to 2 days; however, the rice may lose some crispiness over time. If you prefer to enjoy your salad warm, gently reheat it in a non-stick skillet over medium heat for a few minutes, adding a splash of water to help steam and revive the texture. For an extra burst of flavor, serve your crispy rice salad with sliced avocado or a sprinkle of toasted sesame seeds on top. To achieve maximum crispiness, ensure that your cooked rice is day-old and well-chilled before mixing it with the vegetables and dressing, as this helps prevent clumping during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American