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Crispy Rice Salad with Edamame and Creamy Tahini Ginger Dressing

A mound of Crispy rice salad with edamame, shredded carrots, and a generous drizzle of creamy tahini ginger dressing.
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A recipe for a satisfying salad featuring pan-fried crispy rice, shelled edamame, fresh vegetables, and a rich, creamy dressing made with tahini and fresh ginger.

Ingredients

Scale
  • 2 cups cooked short-grain rice (day-old, cold)
  • 2 tablespoons neutral oil (for frying rice)
  • 1 cup shelled edamame (cooked or steamed)
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds (for garnish)
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 2-4 tablespoons warm water (to thin)
  • 1 teaspoon maple syrup or agave (optional)
  • Pinch of salt

Instructions

  1. Prepare the rice: Spread the cold, cooked rice evenly onto a baking sheet or plate. Allow it to dry slightly for at least 30 minutes if possible.
  2. Cook the rice: Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the rice in a single layer. Press it down gently with a spatula. Cook undisturbed for 8-10 minutes until the bottom layer is deeply golden brown and crispy.
  3. Flip the rice: Carefully flip the rice in sections or use a large spatula to break it into large, crispy pieces. Cook the second side for another 5-7 minutes until crisp. Remove the rice from the pan and set aside.
  4. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, soy sauce, grated ginger, minced garlic, and maple syrup (if using). The mixture will thicken initially.
  5. Thin the dressing: Slowly whisk in the warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and add a pinch of salt if needed.
  6. Assemble the salad: In a large bowl, combine the crispy rice, cooked edamame, julienned carrot, sliced red bell pepper, scallions, and cilantro.
  7. Dress and serve: Drizzle the creamy tahini ginger dressing over the salad ingredients. Toss gently to coat everything without breaking up the crispy rice too much. Garnish with sesame seeds and serve immediately for maximum crunch.

Notes

  • For the crispiest rice, use rice that has been cooked and refrigerated overnight.
  • If you prefer a baked crispy rice, spread the rice thinly on a baking sheet coated with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Adjust the ginger and lemon juice in the dressing to match your preference for spice and acidity.

Nutrition

Find it online: https://cookerycourier.com/crispy-rice-salad-with-edamame-tahini-ginger/