Ingredients
Rice and salad
- 2 cups cooked jasmine rice About 320 g; properly chilled and used within 24 hours
- 1.5 tablespoons neutral oil
- 1 teaspoon reduced-sodium soy sauce
- 2 cups diced cucumber About 250 g
- 1 cup finely shredded red cabbage About 80 g
- 1 cup shelled edamame About 150 g, cooked according to package and cooled
- 2 scallions Thinly sliced
- 0.25 cup chopped cilantro
- 0.25 cup chopped mint
- 0.25 cup roasted unsalted peanuts Coarsely chopped
Ginger-lime dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon reduced-sodium soy sauce Or labeled gluten-free tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon finely grated fresh ginger
- 0.25 teaspoon chile flakes Optional
Equipment
- Large rimmed baking sheet
- Parchment paper
- Mixing bowl
- Small dressing bowl
- Whisk
- Spatula
Instructions
Toast and assemble
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Use cooked rice that was cooled quickly, refrigerated at 40°F (4°C) or below, and stored no more than 24 hours; do not use rice left out for extended periods.
- Break up the cold rice and toss with the neutral oil and 1 teaspoon soy sauce. Spread in a thin layer on the baking sheet. Bake 15 minutes, stir and turn the rice, then bake 10–15 minutes more until golden and crisp in small clusters. It must be steaming hot throughout; watch closely near the end so it does not become hard or burned.
- While the rice bakes, whisk the lime juice, 1 tablespoon soy sauce, sesame oil, maple syrup, ginger and optional chile flakes. In a large bowl combine cucumber, cabbage, cooked cooled edamame, scallions, cilantro and mint.
- Let the toasted rice stop steaming heavily for about 3 minutes, then break up large clusters. Toss the vegetables with the dressing. Fold in the rice and peanuts just before serving, reserving a little for the top if desired.
- Serve promptly. Toasting is the rice’s one reheating step: do not plan to reheat the assembled salad again. For advance preparation, keep chilled vegetables and dressing separate and toast the rice close to serving time.
Video
Notes
The 45-minute time begins with safely cooked and chilled rice and cooked cooled edamame. It does not include cooking rice from dry or chilling it. Cool newly cooked rice quickly, ideally within 1 hour, then refrigerate and use within 24 hours.
Contains soy, peanuts and sesame, and potentially wheat. Use appropriate substitutions and check all labels.
Ingredient-use budget: rice $0.40–0.70; cucumber and cabbage $1.50–2.25; edamame $1.50–2.00; herbs and scallions $1.25–2.00; peanuts $0.50–0.75; dressing and oils $1.50–2.25. Rounded planning estimate, not a live store quote.
Video companion: EatingWell demonstrates oven-crisped rice with cucumber, edamame, herbs and lime dressing. Its version includes curry paste, fish sauce and avocado; this written version uses cabbage, peanuts and a soy-based dressing without fish sauce.