The Spicy Spatula

Hey there, food friends! If you’ve been scrolling through social media lately like I have, you’ve probably seen the buzz around crispy rice salad. It’s vibrant, crunchy, and oh-so-satisfying! Today, I’m excited to share my own veganized version that’s not only delicious but also light on the oil.

This vegan recipe is perfect for those warm days when you want something fresh and filling without the heaviness. I especially love it on workout days because it’s light yet satisfying. Let’s dive into this delightful recipe!

Kitchen Tools:

*Small pot for the rice
*Baking sheet
*Large & small mixing bowls
*Kitchen knife
*Whisk
*Oil diffuser spray

Ingredients:

Here’s your shopping list for this fabulous salad:

*Jasmine rice (preferably refrigerated overnight, but make it in the morning and you’ll be good for dinner)
*Edamame beans
*Cucumber (diced)
*Bell pepper (any color, diced)
*Carrots (I like a matchstick, lots of crunch but not too cumbersome)
*Scallions
*Pickled ginger
*Chili pepper (de-seeded for less heat)
*Garlic, minced
*Apple (matchsticks)
*Peanut butter
*Lime juice
*Soy sauce
*Rice vinegar
*Sesame seeds
*Chili paste (I used Gochujang but use whatever’s handy)
*Salt, pepper, smoky paprika, ground turmeric & cumin

Let’s Get Cooking!

*Prep Your Rice: Start with your cooked jasmine rice. If you haven’t already, refrigerate it overnight. This step is crucial because cold rice helps achieve that crispy texture we’re after.

*Make It Crispy: Preheat your oven to 200°C (400°F). Spread the chilled rice evenly on a baking sheet. Here’s the trick: instead of using oil, lightly spray the rice with water and sprinkle a pinch of salt. Bake for about 20-25 minutes, stirring every 10 minutes until it’s golden and crispy. Keep an eye on it; we want that perfect crunch!

*Mix Your Veggies: While the rice is baking, grab a large mixing bowl and toss in the fresh veggies. This colorful medley not only looks beautiful but also adds a variety of textures and flavors and of course, nutrients

*Prepare the Dressing: In a small bowl, whisk together the lime juice, soy sauce or tamari, peanut butter, hot water, chili paste and rice vinegar. This dressing is packed with flavor—just what we need to tie everything together!

*Combine Everything: Once your rice is crispy and cooled slightly, add it to the bowl of veggies. Drizzle the dressing over the top and gently toss everything together until well combined.

This vegan crispy rice salad is not just a meal; it’s an experience! With its crunchy texture and refreshing flavors, it’s sure to be a hit at any gathering or just as a satisfying lunch at home. Give it a try and let me know how much you love it! Happy cooking! 🥗✨

Serve It Up: Transfer your vibrant salad to a serving dish or individual bowls. Sprinkle sesame seeds on top for that extra crunch and a pop of flavor.

Tips for Success

Customize Your Ingredients: Feel free to swap in your favorite veggies! Avocado, radishes, or even some spicy jalapeños can add a fun twist.
Make Ahead: This salad is perfect for meal prep! You can store the crispy rice and veggies separately in the fridge for up to three days. Just combine them right before serving to keep everything fresh.
Add Protein: If you’re looking for more protein or you’re one of those people who don’t like peanut butter, consider adding some baked tofu or chickpeas for an even heartier dish.

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