Ingredients
Scale
- 2 cups cooked jasmine rice
- 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
- 2 tbsp soy sauce
- 1 cup shelled edamame (thawed if frozen)
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced or diced)
- 3 spring onions (thinly sliced – white + green parts)
- 1/2 cup fresh coriander (cilantro) (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
- 3 tbsp creamy peanut butter
- 1-3 garlic cloves (minced to taste)
- 1-2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2-4 tbsp water (to thin)
Instructions
- In a large mixing bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
- Preheat your oven to 425°F (220°C). Spread cooked rice on a baking tray; drizzle with chili oil and soy sauce. Toss to coat evenly. Bake for 20 minutes until golden and crispy.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency.
- Pour the dressing over the salad mixture; top with warm crispy rice. Gently toss to combine and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg