Crispy Rice Salad

• total time: 1 hour

Ingredients

1–2 cups cooked, cooled jasmine or basmati rice 🍚

2 tsp chili crisp (or sub with coconut aminos/soy sauce)

1 English cucumber (or 3–4 Persian cucumbers) 🥒

1 avocado 🥑

1 cup edamame 🫛

Sesame seeds

Thai basil 🌿

6 tbsp coconut aminos or soy sauce

6 tbsp sesame oil

6 tbsp white vinegar

4 tsp honey

Olive oil (for baking the rice)

Directions

1.\tBake rice with 2 tsp chili crisp and a drizzle of olive oil at 400°F for 20–30 minutes. Spread it flat and don’t overcrowd the sheet pan, press it down and toss halfway through. It could take up to 35 minutes depending on your oven, so check at 20.

2.\tMix coconut aminos, sesame oil, vinegar, and honey for the dressing.

3.\tToss veggies, crispy rice, and sesame seeds. Drizzle with dressing, top with Thai basil, and enjoy! ✨