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From @Pick Up Limes

Mango & Chili Crispy Rice Salad

40 min · Serves 2

40 mintotal
15 minhands on
8steps
2servings

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Ingredients

For the crispy rice

  • 3 cups cooked leftover white rice
  • 1 tbsp chili paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil

For the dressing

  • 2 tbsp chili oil or chili crisp
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

For the salad

  • 1 ripe mango, diced
  • 4 small cucumbers, sliced
  • 1 cup edamame, cooked
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint or Thai basil, chopped
  • 1 avocado, diced
  • 1/4 cup roasted peanuts or cashews, chopped
  • Green onions, sliced

Method

For the crispy rice

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Spread the cooked rice evenly onto the prepared baking sheet.

  3. Drizzle with the chili paste, soy sauce, and sesame oil, then toss to coat evenly.

  4. Bake until the rice is crispy and golden, 20–25 minutes, stirring halfway through.

    Then 20 min of waiting

For the dressing

  1. In a small bowl, whisk together the chili oil, soy sauce, maple syrup, and lime juice until combined.

For the salad

  1. In a large bowl, combine the diced mango, sliced cucumbers, edamame, cilantro, mint, avocado, nuts, and green onions.

  2. Add the baked crispy rice to the bowl with the fresh ingredients.

  3. Pour the dressing over the salad and toss everything gently to combine before serving.

  4. Pre-order the cookbook "Simply Plants" before October 20th to receive this recipe as part of an exclusive bonus pack.

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