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🥗 Crispy Rice Salad

557 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring 400 milliliters of salted water to a boil in a pot.
  2. 2. Add the basmati rice and cook it on low heat for about 12 minutes with the lid on.
  3. 3. Remove the pot from the heat and let the rice rest for another 10 minutes.
  4. 4. Spread the rice onto a baking sheet lined with baking paper and let it cool completely.
  5. 5. Preheat the oven to 200 degrees Celsius fan-forced.
  6. 6. Mix the cooled rice with two tablespoons each of olive oil, Sriracha sauce, and soy sauce.
  7. 7. Spread the rice out flat on the baking sheet.
  8. 8. Bake the rice until crispy for 35 to 40 minutes.
  9. 9. Stir the rice twice during the baking time.
  10. 10. Let the crispy rice cool down completely again.
  11. 11. Cut the cucumber, avocado, and mango into bite-sized pieces.
  12. 12. Wash the spring onions and slice them into thin strips.
  13. 13. Peel the onion and slice it into thin strips as well.
  14. 14. Wash the coriander, shake it dry, and chop it roughly.
  15. 15. Wash the lime, halve it, and squeeze out the juice.
  16. 16. Put all the vegetable and fruit pieces into a large bowl.
  17. 17. Season the mixture with one tablespoon of oil, soy sauce, and vinegar.
  18. 18. Fold the cooled crispy rice into the vegetable mixture.
  19. 19. Serve the salad immediately.

Nutrition per serving