Ingredients
Four side servings
- 2 cups cooked white rice Jasmine rice works well; cooled promptly or properly refrigerated
- 2 tbsp reduced-sodium soy sauce Divided
- 1½ tbsp toasted sesame oil Divided
- 1 tsp chili crisp Optional
- 2 baby cucumbers Sliced into rounds
- 1½ cups cooked shelled edamame Cooled and drained; cook frozen edamame according to package first
- ¼ cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tsp sesame seeds
- 1 tbsp unseasoned rice vinegar
Equipment
- 1 Large rimmed baking sheet
- 1 sheet Parchment paper Rated for 450°F
- 2 Mixing bowls
- 1 Fork
- 1 Spatula
- 1 Whisk
- 1 Knife and cutting board
- 1 set Measuring cups and spoons
Instructions
Bake and toss
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment rated for that temperature.
- Break up the cooked rice with a fork. Toss with 1 tablespoon soy sauce, 1 tablespoon sesame oil and the optional chili crisp. Spread in a thin even layer on the prepared pan, leaving some loose grains and small clusters.
- Bake for about 18–22 minutes, stirring after 10 minutes, until lightly golden with crisp edges. Watch closely near the end and stop before the grains become very dark or hard. Cool on the tray for 10 minutes.
- Whisk the remaining 1 tablespoon soy sauce, ½ tablespoon sesame oil and rice vinegar in a large bowl. Add cucumber, cooked edamame, green onions, cilantro and sesame seeds, and toss gently.
- Fold in most of the cooled crispy rice just before serving. Scatter the remaining rice over the top and serve immediately. This recipe begins with already cooked rice and edamame; their initial cooking time is not included.
Video
Notes
Estimated cost: USD $5.50 for the entire four-side-serving recipe, about $1.38 per serving; local prices vary. Contains soy and sesame; ordinary soy sauce contains wheat. Check chili crisp for additional allergens. Use gluten-free-labeled tamari if needed. Start with rice cooled promptly or properly refrigerated. Refrigerate perishable components within two hours and use the assembled salad within two days; rice will soften. Video credit: Rose Reisman – Art of Living Well, Crispy Rice Salad with Edamame and Cucumber, originally uploaded August 10, 2025 (2025-08-10T05:01:08-07:00). This card uses a smaller batch, less green onion and adds rice vinegar, retaining the same oven-crisped rice method.
