Crunchy crispy rice salad with fresh vegetables, herbs, and a tangy sesame ginger dressing.

Scale

3 cups cooked rice

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

1/2 tsp garlic powder

1 cucumber diced

1 cup cherry tomatoes

1 avocado diced

1/2 cup carrots

1/4 cup red onion

1/4 cup cilantro

1/4 cup green onions

3 tbsp olive oil

2 tbsp rice vinegar

1 tbsp soy sauce

1 tsp honey

1 tsp sesame oil

1 tsp ginger

1 clove garlic

Cook Mode Prevent your screen from going dark

1. Bake rice until crispy.

2. Prepare vegetables.

3. Mix dressing.

4. Combine all ingredients.

5. Toss and serve.

Use day-old rice.

Do not overcrowd baking sheet.

Serve immediately for best crunch.

Keep dressing separate if storing.