Pasta · ALWAYS FREE
Crispy rice and edamame salad
Oven-crisped rice clusters meet cooked edamame, cucumber and cabbage in a lime-sesame dressing.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Combine rice with about 14 oz (400 g) water in a covered saucepan. Bring to a boil, then simmer gently 15-20 minutes or according to its package until tender and water is absorbed. Rest covered 10 minutes. Spread immediately in a thin layer on a clean shallow tray and refrigerate promptly, ideally within 1 hour of cooking; do not leave at room temperature to dry. Chill at 40°F (4°C) or below until cold, allowing about 60-90 minutes. Use within 24 hours of cooking.
- Heat oven to 425°F (220°C). Break cold rice into small clusters, toss with all canola oil and paprika, and spread thinly on a large metal sheet lined with temperature-rated parchment. Bake 30-40 minutes, turning clusters halfway, until crisp and hot throughout; rice must be steaming hot and reach 165°F (74°C). This is its one reheating. Cool only 5 minutes before assembly.
- While rice bakes, cook edamame fully according to its package, typically 4-6 minutes in boiling water, then drain and cool promptly in a shallow container. Mix soy sauce, lime juice, sesame oil, sugar and remaining about 1 ⅓ tbsp (20 g) water. Toss with all cucumber, cabbage, scallion and cooked edamame.
- Fold in the warm crisp rice and all sesame just before eating, then divide the complete mixture into four bowls. Serve immediately for crunch. Do not save the rice for another reheating; make only the amount to be eaten. Keep uncombined vegetable components refrigerated and discard perishable food left out longer than 2 hours.
Estimated nutrition
Per serving · 1 of 4- Calories
- 400 kcal
- Protein
- 14.3 g
- Total carbohydrate
- 55.2 g
- Total fat
- 14.7 g
- Total sugars
- 6.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide all rice, vegetables and dressing by four. Contains soy, sesame and wheat in the specified shoyu; not gluten-free. Vegan and dairy-free require label checks for plain packaged ingredients. No peanuts, avocado, chili oil or extra toppings included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Crispy rice and edamame salad: dry enriched long-grain white rice; water; canola oil; ground paprika; frozen shelled edamame; raw cucumber with peel; raw red cabbage; scallion; plain sesame seeds; reduced-sodium soy sauce; lime juice; sesame oil; granulated sugar. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Crispy rice and edamame salad: dry enriched long-grain white rice; water; canola oil; ground paprika; frozen shelled edamame; raw cucumber with peel; raw red cabbage; scallion; plain sesame seeds; reduced-sodium soy sauce; lime juice; sesame oil; granulated sugar. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Crispy rice and edamame salad: dry enriched long-grain white rice; water; canola oil; ground paprika; frozen shelled edamame; raw cucumber with peel; raw red cabbage; scallion; plain sesame seeds; reduced-sodium soy sauce; lime juice; sesame oil; granulated sugar. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
