Crispy Rice Salad

Crispy rice made in the oven tossed with tasty veggies, avocado, herbs, and a
super delicious dressing – addicting!

Servings: 6 serving

Author:

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Main Course Lunch Salad

main dish salad Vegetable appetizer Lunch

Instructions

1 Combine all your dressing ingredients and mix well. Set aside. Cook your rice
and allow it to cool for 15-30 minutes. Cut your tofu into cubes and lightly pan
fry it in a skillet with 2 tbsp of oil and sprinkle of salt. Set aside.
2 Heat the oven to 400 and line a baking sheet with parchment. Spread 2 tbsp of
oil on the parchment. Spread the rice over the greased parchment and then
sprinkle the rest of the oil, salt and chili garlic sauce over and toss the
rice, then flatten it out to fill the pan. If it sticks to your hands, wet them
lightly before spreading.
3 Bake for 20 minutes, stir and flatten and bake another 15-20 until you have some
crispy crunchy parts to the rice. Remove from the oven and allow to cool for 15
minutes.
4 Mix the rest of the salad ingredients in a large bowl. Crumble up the crispy
rice chunks into the bowl and toss the whole thing with the dressing and serve.
Yum!