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Delicious Crispy Rice Salad (gluten-free)

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This Crispy Rice Salad is such an easy and flavorful recipe to make for lunch or dinner. This salad is vegan, gluten-free and craveable.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: Serves 2-3 1x

Ingredients

Scale
  • 1/2 cup basmati rice, uncooked
  • 1/2 cup broth (code RACHL)
  • 1/4 cup filtered water
  • 1 large head of tuscan kale
  • Olive oil to massage kale
  • 2 garlic cloves, chopped
  • 1/4 cup chopped sweet onion
  • 1 edamame beans (not in the shells)
  • 1/4 cup scallions, chopped
  • 1/3 cup cherry peppers, sliced
  • 1/2 cup kimchi, chopped
  • 1/3 cup roasted unsalted peanuts
  • 1.5 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Prepare the rice per package but do a mix of the broth and water (optimal flavor!)
  2. While the rice cooks, remove stems from the kale and chop the kale
  3. Add kale to a large mixing bowl and massage with your hands with olive oil to cut the bitterness
  4. Warm a large skillet with oil, garlic and onion and cook for 3-5 minutes or until fragrant
  5. Add in the rice and press down to form a large “rice pancake” of sorts
  6. Cook on medium heat for about 8 minutes then start to stir it to crisp the other side of the rice (do not cover the rice or it won’t crisp!)
  7. Remove rice from pan once crisped and add to mixing bowl with the kale and add in the edamame, scallions, peppers, kimchi, peanuts and mix
  8. Dress with coconut aminos and sesame oil and salt and pepper and enjoy!
  9. You can also add some cooked salmon, chicken or any additional protein if you’d like

Notes

*This tastes best 1-2 days after making. if you want to extend it for 5 days, I recommend adding the dressing in just before eating so it doesn’t get soggy. And don’t massage too much oil in the kale when you prep.

  • Author: Rachel

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