Description
A delicious and healthy crispy rice bowl featuring edamame, vegetables, and a savory dressing.
Ingredients
Scale
- 1 cup shelled edamame (cooked)
- 2 cups cooked jasmine rice (cold)
- 1/4 cup shredded carrots
- 1/2 cup diced cucumber
- 2 tablespoons sliced green onions
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 tablespoon toasted sesame seeds
- 1/2 cup red bell pepper, finely diced
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium heat. Add the cold cooked jasmine rice and press it down in an even layer. Cook for 6-8 minutes until the bottom is crispy and golden.
- While the rice gets crispy, in a large bowl combine shelled edamame, shredded carrots, diced cucumber, diced red bell pepper, and sliced green onions.
- In a small bowl, whisk together the remaining sesame oil, soy sauce, rice vinegar, and maple syrup to create the dressing.
- Once the rice is crispy, let it cool slightly, then break it into bite-sized pieces.
- Add the crispy rice chunks to the vegetable mixture. Pour the dressing over and toss to combine. Season with salt and black pepper to taste.
- Sprinkle toasted sesame seeds on top before serving.
Notes
- This dish can be served warm or cold.
- Feel free to add other vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg