Description
A vibrant and crunchy salad featuring golden crispy rice, fresh cucumbers, aromatic herbs, and a zesty dressing for a refreshing twist.
Ingredients
Scale
- 3 Persian cucumbers, halved and diced
- 1/4 cup fresh mint, finely chopped
- 3 spring onions, thinly sliced
- 1/2 shallot, finely diced
- 2 tbsp soy sauce
- 1 tbsp oil (neutral or sesame)
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tsp sugar
- 1 cup cooked jasmine or basmati rice
- Soy sauce, olive oil, salt, and onion powder for seasoning rice
Instructions
- Preheat oven to 400°F (200°C). Spread cooled, clump-free cooked rice on a baking sheet. Drizzle with soy sauce, olive oil, salt, and onion powder. Toss to coat and bake 20–25 minutes, stirring occasionally, until golden and crispy.
- Wash and chop cucumbers, mint, spring onions, and shallot. Combine in a large mixing bowl.
- Whisk soy sauce, oil, lemon juice, garlic, ginger, and sugar in a small bowl until blended.
- Toss salad vegetables with dressing. Top with crispy rice just before serving to maintain crunch.
- Serve immediately as a light main or side dish.
Notes
Use day-old rice for the crispiest results. Keep crispy rice separate until serving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: crispy rice salad, persian cucumber salad, healthy salad, baked rice, mint salad