Crispy rice salads are a celebration of texture and a clever way to use up leftover rice.
Golden baked rice meets crunchy vegetables, fresh herbs, and the rich, nutty bite of GreenSkin® Shepard avocados for a perfectly balanced weekday lunch. Even better, Shepards won’t brown when cut, so you can easily prep it the night before.
Makes: 2 serves
Prep time: 10 mins
Cook time: 30 mins
Ingredients
For the rice
- 3 cups cold cooked rice
- 1 tablespoon olive or peanut oil
- 1 tablespoon soy sauce
Dressing
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 2 teaspoons chilli crisp of your choice
For the salad
- 1 cup shelled edamame
- 1 Lebanese cucumber, diced
- 1 firm pear, thinly sliced or cut into matchsticks (optional)
- 1/3 cup crispy shallots
- Handful coriander leaves
- 2 GreenSkin® Avocados, diced
- Add shredded roasted chicken or a salmon fillet
Method
- To crisp the rice. Pre-heat the oven 200˚C. Spread the cold rice onto a baking tray lined with baking paper, drizzle with oil and soy, massage to coat well. Roast for about 30 minutes, turning the tray halfway through until golden and crisp. Cool slightly.
- Whisk together the dressing ingredients.
- In a large bowl combine the crispy rice, edamame, cucumber, pear, crispy shallots and coriander.
- Gently fold through the avocado and chicken/salmon if using.
- Toss lightly with dressing and top with crispy shallots.
