Crispy rice salad: A healthy, flavorful and filling weeknight meal

Name: Crispy rice salad: A healthy, flavorful and filling weeknight meal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup leftover white rice; unit Avocado oil; unit Salt, to taste; 2 unit Persian cucumbers, sliced super thin; unit Rice vinegar; unit Agave; unit Mixed baby greens; unit Shredded carrots; 1/4 unit white cabbage, shredded; 1/2 cup cilantro, chopped; 5 unit radishes, sliced super thin; 1 lb ground beef; unit Pepper, to taste; unit Sesame oil; unit Scallions, chopped; 3 unit cloves garlic, chopped; unit Fresh ginger, grated; unit Sesame seeds; 1-2 tbsp coconut aminos; 1 tsp gochujang sauce; 2 tbsp mayonnaise; ½ unit lime, squeezed; 1 tsp Sriracha sauce; 1 unit avocado, cubed

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About this recipe

Jessica Holmes and her son Levi are making a flavorful and nutritious crispy rice salad with pickled cucumbers, crispy ground beef and a Sriracha mayo dressing.

“I’ve seen all these different recipes about crispy rice and I’ve become obsessed,” Holmes said.

Be careful not to over-crisp the rice, as the texture can be tricky on the teeth.

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“You almost broke my teeth with crispy rice,” Levi joked to his mom.

Regardless, Holmes said she’s become “addicted to crispy rice,” and used it to make a salad with Levi’s help.

To make the crispy rice, add avocado or coconut oil to day-old white rice before spreading it out on a baking sheet and baking it in the oven. Holmes recommends avoiding olive oil, as it will impart too much flavor.

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Next, marinate the cucumbers in rice wine vinegar and agave, before cooking the ground beef in avocado or coconut oil. Holmes recommends leaving the beef to cook on one side so it gets brown and crispy. Gochujang, or fermented chili paste, is optional, but tasty. The result is a crispy, gingery, sesame-y, garlic-y, slightly spicy and slightly sweet ground meat. Alternatively, you could substitute the ground meat with salmon or shrimp, she said.

To dress the salad, combine mayo, lime and Sriracha. “Treat it like Ranch,” Levi said.

“This is really, really good!” Levi exclaimed with his mouth full. And no one broke a tooth!

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Directions

Crispy Rice Salad

Coat the rice with avocado oil, spread on a parchment-lined cookie sheet, sprinkle with salt and bake at 375 degrees until crunchy.
Slice cucumbers thinly using a mandolin and marinate with rice vinegar, salt and a splash of agave.
Add mixed baby greens, carrots, white cabbage, cilantro and radishes to a salad bowl.
Cook ground beef in a cast-iron skillet with salt, pepper, sesame oil, scallions, garlic and ginger until brown and crispy. Add sesame seeds, coconut aminos and gochujang sauce.
Add pickled cucumbers to the salad.
Make a dressing with mayonnaise, lime and Sriracha sauce.
Add ground beef, crispy rice and avocado to the salad and drizzle with dressing.