Crispy Rice Salad

Crispy Rice Salad is a delightful blend of crunchy textures and vibrant flavors, perfect for a light yet satisfying lunch. This gluten-free dish combines crispy rice, fresh vegetables, and a tangy dressing that will leave your taste buds wanting more.

Ingredients

• Cooked rice - 1 cup (200g)
• Peanut oil - 2 tablespoons (30ml)
• Bell pepper (red) - 1/2 cup, diced
• Cucumber - 1/2 cup, diced
• Carrot - 1 medium, grated
• Green onions - 2, sliced
• Cilantro - 1/4 cup, chopped
• Soy sauce (gluten-free) - 2 tablespoons (30ml)
• Rice vinegar - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Lime juice - 1 tablespoon (15ml)
• Salt - to taste
• Pepper - to taste

Steps

1. In a skillet, heat the peanut oil over medium heat.
2. Add the cooked rice to the skillet and spread it out evenly.
3. Allow the rice to cook undisturbed for about 5-7 minutes, or until the bottom is crispy and golden.
4. While the rice is cooking, prepare the vegetables: dice the bell pepper, cucumber, and grate the carrot.
5. In a large bowl, combine the crispy rice, bell pepper, cucumber, carrot, green onions, and cilantro.
6. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, salt, and pepper.
7. Pour the dressing over the salad and toss gently to combine all ingredients.
8. Serve immediately while the rice is still crispy.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vegetables providing essential vitamins and minerals.
• Gluten-free, suitable for individuals with gluten intolerance.

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