Crispy Rice Salad with Peanut-Chili Dressing

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 20 minutes

配料

2 cups cooked jasmine rice

1-2 tbsp chili oil (or neutral oil, if you prefer less heat)

2 tbsp soy sauce

1 cup shelled edamame (thawed if frozen)

1 ripe avocado (diced)

1 English cucumber (thinly sliced)

1 red bell pepper (thinly sliced or diced)

3 spring onions (thinly sliced (white + green parts)

1/2 cup fresh coriander (cilantro) (chopped)

1/4 cup fresh dill (roughly chopped)

1/4 cup crushed peanuts

Optional: extra chili flakes or a drizzle of Sriracha for more heat

3 tbsp creamy peanut butter

1-3 garlic cloves (minced (to taste)

1-2 tsp Sriracha (optional – omit or reduce for milder)

2 tbsp rice vinegar

2 tbsp soy sauce

2-4 tbsp water (to thin)

步骤

Prep the SaladIn a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.

Make Crispy Chili Rice- Preheat your oven to 425 °F (220 °C). Spread the cooked rice on a baking tray, drizzle with chili oil (or neutral oil) and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10 and 15 minutes, until the rice is deep golden and crisp.(Or air‑fry at 400 °F for 12–14 minutes, shaking halfway through.)

Whisk the DressingIn a small bowl, whisk peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Taste and adjust for heat, tang, or salt.

Assemble and ServePour the dressing over the salad, top with the warm crispy rice and gently toss. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.

营养

• 卡路里: 839 kcal
• 总脂肪: 47 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 34 g
• 钠: 2195 mg
• 总碳水化合物: 85 g
• 膳食纤维: 16 g
• 总糖: 11 g
• 蛋白质: 29 g