Start by combining the cooked rice with soy sauce, sesame oil and chilli oil in a medium bowl. Mix well to coat the rice evenly.
Spread the rice out on a lined baking tray and place it in the oven at 200°C for about 20–25 minutes, or until it’s golden and crispy, giving it a stir halfway through.
Meanwhile, in a large bowl, add the cucumber, mint, coriander, edamame beans, spring onion, and roasted peanuts. Once the rice is crispy, let it cool slightly, then add it to the bowl with the vegetables and herbs. Stir to combine.
For the dressing, whisk together the olive oil, lemon juice, tahini, maple syrup, cumin, and ginger until smooth and creamy. Adjust to taste.
Pour the dressing over the salad and toss everything together until well coated. Top with avocado just before serving.
Use leftover rice that’s at least a few hours old—it crisps up better.
Stir the rice halfway through baking for even crisping.
Taste the dressing and adjust acidity or sweetness to your liking.
Serving Suggestions
Serve as a standalone lunch or dinner.
Top with grilled tofu, chicken or boiled eggs for added protein.
Add extra greens like spinach or shredded cabbage for more volume.
Storage Advice
Best enjoyed fresh.
Store leftover salad (without avocado or dressing) in an airtight container for up to 2 days.
Store dressing separately in a jar in the fridge for up to 1 week.
Substitutions
White rice: Use brown rice or quinoa.
Peanuts: Swap for cashews or sunflower seeds.
Tahini: Use Greek yoghurt for a lighter dressing.
Chilli oil: Use sriracha or leave it out for a milder version.
FAQs
1. Can I pan-fry the rice instead of baking it? Yes—fry in a large pan over medium heat until crispy, stirring often.2. Can I use brown rice instead? Absolutely—just make sure it's cooked and cooled beforehand.3. Is this salad vegan? Yes, as long as your chilli oil and dressing ingredients are plant-based.4. Can I prep this ahead? Yes—crispy rice and dressing can be made ahead. Combine just before serving for best texture.
Helpful Hints
Chill the rice before crisping for best texture.
Double the dressing—it’s great over roasted veg too.
Use a mix of herbs for freshness.
For a low-carb version, swap rice for cauliflower rice.
