Vegan Crispy Rice Salad
Equipment
Ingredients
Ingredients
cooked rice (cooked, day-old)
400 g
olive oil
2 tbsp
carrot (julienned)
2 pcs
cucumber (sliced)
1 pcs
bell pepper (sliced)
1 pcs
green beans (blanched)
150 g
corn kernels
150 g
sesame seeds
2 tbsp
soy sauce
3 tbsp
rice vinegar
2 tbsp
sesame oil
1 tbsp
garlic (minced)
2 cloves
fresh ginger (grated)
1 tbsp
green onion (sliced)
3 pcs
chilli oil
0 ml
soy sauce
0 tbsp
Instructions
Prepare the rice
Spread cold cooked rice mixed with chili oil and soy sauce on a baking sheet and let it air-dry slightly for crispiness.
Crisp the rice
Heat olive oil in a large non-stick pan. Add rice in a single layer and cook undisturbed until golden and crispy on the bottom.
Make the dressing
Whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
Prepare vegetables
Julienne the carrot, slice cucumber and bell pepper, blanch green beans, and slice green onions.
Assemble the salad
In a large bowl combine crispy rice, all prepared vegetables, corn, and dressing. Toss gently to coat.
Serve
Transfer to serving plates, sprinkle with sesame seeds, and serve immediately while rice is still crispy.
Original recipe
Storage
Store dressing separately to keep rice crispy. Consume within 2 days.
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