Ingredients
Scale
- 1 cup jasmine rice
- 2 cups vegetable broth
- 2 tablespoons oil (for frying)
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro leaves
- 1/4 cup green onions, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the rice in vegetable broth according to package instructions. Allow it to cool.
- In a skillet, heat oil over medium heat. Spread the cooked rice in an even layer and fry until golden and crispy, about 5-7 minutes per side.
- In a large bowl, combine the diced bell pepper, cucumber, grated carrot, cherry tomatoes, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, chili paste, lime juice, and a pinch of salt to make the dressing.
- Once the rice is crispy, let it cool slightly, then add it to the salad mixture. Drizzle the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for later.
Notes
Store leftovers in an airtight container; fresh for up to three days. Reheat in a skillet with a little oil to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg