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Ingredients
Scale
- 2 cups pre-cooked rice, cooled
- 1 tablespoon chili garlic sauce
- 1 tablespoon chili crunch oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Juice from ½ lime + zest from whole lime
- 5 mini cucumbers, thinly sliced
- 2 avocados, cubed
- 1 red bell pepper, chopped
- 3–5 green onions, chopped
- 2 cups red cabbage, finely sliced
- 1 cup unsalted peanuts, chopped (150g)
- 1 cup edamame, shelled and cooked (160g)
- 1 cup fresh basil, chopped (16g)
- ½ cup cilantro, chopped (8g)
- ¼ cup peanut butter (65g)
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 3 cloves garlic, minced
- Juice from ½ lime
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 ½ tablespoons maple syrup
- 1 inch fresh ginger, grated (2.5cm)
Instructions
- Preheat the oven to 400˚F (200˚C).
- Combine cooled rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and juice.
- Spread the rice mixture on a baking sheet and bake for 25-35 minutes.
- In a large bowl, toss together cucumbers, avocados, red bell pepper, green onions, red cabbage, peanuts, edamame, basil, and cilantro.
- Blend peanut sauce ingredients until smooth.
- Add crispy rice to the veggie bowl and pour the peanut sauce over it, gently combining.
Notes
Use sufficiently cooled rice for optimal crispiness.
Adjust spiciness by varying the chili garlic sauce.
Experiment with additional veggies for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 0