Ramadan Recipe: Leftover Rice Salad
- Publish date: Monday، 13 January 2025 Last update: Monday، 10 February 2025
Transform leftover white rice into a delightful crispy base for this vibrant salad, perfect for Ramadan feasts. Tossed with fresh vegetables, this dish is light, filling, and packed with flavors. The rice is baked to golden perfection, offering a satisfying crunch, while a sweet and tangy dressing ties it all together beautifully.
Read More: Ramadan Recipe: Layali Lubnan
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Leftover Rice Salad
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- 10 Minutes
- 4 Serving
- 360 Calories
- 2 cups of leftover white rice
- 1 tbsp red pepper paste
- 3 tbsp cooking oil
Crispy Rice
- 4 Persian cucumbers
- ½ bunch fresh mint
- ½ bunch fresh cilantro
- 5 scallions
- 1 cup shelled edamame
- 1 avocado
- ½ cup chopped peanuts
Salad
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tbsp olive oil
- 1 tbsp brown sugar
- ½ lime, juiced
- 1 garlic clove, crushed
Dressing
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Method & Directions of Leftover Rice Salad
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- 60 Minutes
- Bake the Rice
تم نسخ الرابطMix the rice, red pepper paste, and oil. Evenly spread over a cookie sheet layered with parchment paper and bake in a preheated oven at 200 degrees Celsius for 40 minutes until golden brown and crispy. Toss the rice every 10 minutes to ensure it bakes evenly.
- Prepare the Salad
تم نسخ الرابطChop the cucumbers, mint, cilantro, and scallions, then transfer to a salad bowl with the edamame and diced avocado.
- Make the Dressing
تم نسخ الرابطIn another bowl, mix soy sauce, rice vinegar, olive oil, brown sugar, lime juice, and crushed garlic.
- Assemble
تم نسخ الرابطOnce your rice is perfectly crispy, toss with the chopped vegetables, add the dressing, and toss everything together. Top with chopped peanuts and enjoy.
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Nutrition Facts of Leftover Rice Salad
| Calories | 360 |
|---|
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