Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 tablespoon sesame oil
- 1½ teaspoons low-sodium soy sauce
- ½ medium head green cabbage, thinly sliced
- 1½ cup sliced English cucumber
- 1 cup shelled edamame
- 1 avocado, peeled, pitted, and diced
- ½ cup shelled peanuts
- ⅓ cup chopped fresh cilantro
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 clove garlic, pressed
- 1 tablespoon grated ginger
- 1 teaspoon chili crisp
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drizzle the cooked rice with sesame oil and low-sodium soy sauce. Gently massage to separate the rice kernels and spread on a large baking sheet.
- Bake for 20-25 minutes until crispy, flipping halfway through for even browning.
- While the rice bakes, whisk together the toasted sesame oil, lime juice, low-sodium soy sauce, honey, garlic, grated ginger, and chili crisp in a medium bowl.
- In a large bowl, combine the crispy rice, cabbage, cucumber, edamame, avocado, peanuts, and cilantro. Drizzle with the dressing and toss well to coat.
Notes
For best results, use day-old jasmine rice to achieve optimal crispiness.
Adjust the level of chili crisp per your heat preference.
Feel free to add proteins like grilled chicken or tofu for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.