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Crispy Rice Salad

Nothing beats a bowl packed with crunch, freshness, and comforting flavor in every bite. Made with simple ingredients and an easy oven method, this dish comes together without any complicated steps.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice day-old works best
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 avocado diced
  • 1 cup edamame
  • 2 green onions sliced
  • sesame seeds for topping

Method
 

  1. Spread the cooked rice on a baking sheet and drizzle with sesame oil.
  2. Bake at 425°F for 20–25 minutes until golden and crispy.
  3. Mix the soy sauce, rice vinegar, and a drizzle of sesame oil to make the dressing.
  4. Toss the crispy rice with the diced avocado, edamame, and sliced green onions.
  5. Drizzle the dressing over the salad and finish with sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Serve as a light meal or alongside grilled proteins, steamed vegetables, or a simple salad.