Description
A refreshing salad layered with crispy rice, colorful bell peppers, crunchy cucumbers, and sweet cherry tomatoes, topped with a zesty dressing.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup diced bell peppers (any color)
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped green onions
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- Salt and pepper to taste
- Optional toppings: avocado slices, sesame seeds
Instructions
- Crisp the Rice: Start by reheating the cooked rice in a non-stick pan over medium heat. Stir frequently until it becomes golden and crispy, about 5-7 minutes. Avoid stirring too vigorously to keep some texture in the rice.
- Mix the Vegetables: In a large bowl, combine the crispy rice, diced bell peppers, cucumber, cherry tomatoes, green onions, and chopped parsley.
- Make the Dressing: In a separate small bowl, whisk together the olive oil, rice vinegar, salt, and pepper until well combined.
- Combine: Pour the dressing over the rice and vegetable mixture, and gently toss to combine. Be careful not to overmix to retain the rice’s crispy texture.
- Serve: Serve immediately, garnishing with optional toppings if desired. Enjoy your crisp and refreshing salad!
Notes
For best results, use day-old rice. Store in an airtight container in the fridge for up to 3 days. Avoid overmixing to keep rice crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg