Crispy Rice Edamame Sesame Salad (Printable Version)

Crispy rice meets edamame in a tangy sesame-dressed grain bowl.

# What You'll Need:

→ Grains

01 - 2 cups cooked jasmine rice, preferably chilled
02 - 1 tablespoon neutral oil, such as canola or grapeseed

→ Vegetables & Legumes

03 - 1 cup shelled edamame, thawed if frozen
04 - 1 small red bell pepper, finely diced
05 - 2 scallions, thinly sliced
06 - 1 small cucumber, diced
07 - 1 medium carrot, julienned or shredded
08 - 2 tablespoons fresh cilantro, chopped

→ Sesame Dressing

09 - 3 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce, tamari for gluten-free option
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon freshly grated ginger
15 - 1 clove garlic, minced
16 - 1 teaspoon sesame seeds, plus extra for garnish
17 - Freshly ground black pepper to taste

→ Optional Garnishes

18 - 1 tablespoon roasted peanuts or cashews, chopped
19 - Additional fresh cilantro leaves
20 - Fresh lime wedges

# How To Make:

01 - Heat a large nonstick skillet over medium-high heat and add the neutral oil. Add the cooked rice, pressing it into an even layer. Cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Flip or stir and cook for another 2–3 minutes. Remove from heat and let cool slightly.
02 - While the rice cools, blanch the edamame in boiling water for 2–3 minutes if needed, then drain and rinse thoroughly with cold water to stop the cooking process.
03 - In a large mixing bowl, combine the blanched edamame, diced red bell pepper, sliced scallions, cucumber, shredded carrot, and chopped cilantro.
04 - In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, maple syrup or honey, grated ginger, minced garlic, sesame seeds, and black pepper until fully emulsified and well combined.
05 - Add the cooled crispy rice to the vegetable mixture. Pour the dressing over the top and toss gently to combine everything evenly, ensuring all ingredients are coated.
06 - Transfer the salad to a serving platter or individual bowls. Garnish with additional sesame seeds, chopped peanuts or cashews, fresh cilantro leaves, and lime wedges if desired. Serve immediately while rice remains crispy.

# Expert Advice:

01 -
  • The contrast between warm crispy rice and cool crisp vegetables makes every bite exciting
  • You can prep everything ahead and just fry the rice right before serving
  • The sesame ginger dressing is addictive and works on literally everything
02 -
  • The rice must be cold and slightly dried out before frying, or it will turn into a gummy mess instead of getting crispy
  • Do not stir the rice too frequently while it fries, or you will not get those coveted golden crispy patches
  • The salad tastes best served immediately while the rice is still warm and crispy
03 -
  • Spread the rice thinly in the pan so more surface area gets crispy and golden
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to the dressing for deeper flavor

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