Ingredients
Crispy rice
- 2 cups cooked long-grain white rice 316 g; cooked without added salt, cooled promptly and refrigerated
- 2 tablespoons canola oil 28 g
- 1/4 teaspoon fine table salt 1.5 g
Fresh salad
- 1 1/2 cups cooked shelled edamame 225 g; cook frozen beans according to the package, drain and cool
- 2 cups thinly sliced cucumber 250 g; half-moons with watery seed center removed if needed
- 2 scallions 30 g, thinly sliced
- 1/4 cup loosely packed fresh mint leaves 6 g, roughly torn
- 1/2 cup loosely packed cilantro leaves and tender stems 8 g, roughly chopped
Lime dressing
- 3 tablespoons fresh lime juice 45 g
- 1 tablespoon canola oil 14 g
- 2 teaspoons honey 14 g
- 1/8 teaspoon fine table salt 0.75 g
Equipment
- Rimmed half-sheet pan about 18 by 13 inches
- Parchment paper
- Saucepan
- Colander
- large mixing bowl
- Small bowl and whisk
- Cutting board and knife
- Kitchen scale
Instructions
Crisp the rice
- Heat the oven to 400°F (200°C). Line a rimmed half-sheet pan with parchment. Break the chilled cooked rice into loose grains and small clusters, then toss with 2 tablespoons canola oil and 1/4 teaspoon salt.
- Spread the rice in a thin, even layer on the tray. Bake for 30–40 minutes, turning and redistributing halfway through, until golden with crisp edges. Start checking at 25 minutes; pan and oven differences matter. Reheated rice should reach 165°F (74°C) throughout. Stop before the grains become hard and deeply browned.
- Let the rice rest on its tray for about 10 minutes so steam can escape. Do not pile it into a deep bowl while hot.
Prepare and assemble
- While the rice bakes, cook frozen shelled edamame according to the package. Drain, spread in a shallow container and refrigerate promptly to cool. Measure 225 g cooked beans. Wash and dry the cucumber and herbs, slice the cucumber and scallions, and chop or tear the herbs.
- Whisk the lime juice, remaining 1 tablespoon canola oil, honey and remaining 1/8 teaspoon salt in a small bowl.
- Combine cool edamame, cucumber, scallions, mint and cilantro in a large bowl. Whisk and add the dressing. Immediately before serving, gently fold in the cooled crispy rice and divide into four equal side portions. For advance preparation, refrigerate the components separately and toss at serving.
Nutrition
Serving: 1 side serving (1/4 batch)Calories: 290kcalCarbohydrates: 34.1gProtein: 9.5gFat: 13.8gSaturated Fat: 1.2gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 7.4gSodium: 227mgPotassium: 418mgFiber: 4gVitamin A: 509IUVitamin C: 10.7mgCalcium: 65mgIron: 2.8mg
Video
Video: Nicole Modic of KALEJUNKIE demonstrates a similar oven-crisped rice salad with cucumber and edamame. Her variation includes chili-seasoned rice, avocado, peanuts and lemon-tahini dressing. Follow the recipe above for this version’s lime-honey dressing, herbs and ingredient quantities.
Notes
Times are planning estimates starting with already cooked, chilled rice. The 35-minute cook time is the midpoint of the 30–40-minute baking range; edamame preparation happens while rice bakes. Cooking and chilling rice from dry requires extra time.
Contains soy from edamame. The base uses honey and is vegetarian, not vegan. Check labels and cross-contact requirements for allergies. Optional additions and substitutions change nutrition.
Nutrition is estimated per one quarter of the batch using USDA FoodData Central SR Legacy records and the gram weights shown. Generic cooked white rice models jasmine or plain long-grain rice; actual water absorption and ingredient brands vary. All added oil and dressing are included. Sugar is omitted because the mint record does not report it.
Refrigerate promptly at 40°F (4°C) or below. Use within 3–4 days counted from the earliest cooked rice or edamame, including pre-assembly storage. Refrigerate within 2 hours, or 1 hour above 90°F (32°C). Texture is best immediately after tossing; do not store crispy rice at room temperature overnight.
