Crispy Rice Salad with Cucumbers and Herbs
This Crispy Rice Salad with Cucumbers and Herbs is a delightful medley of textures and flavors, combining golden, crunchy rice with refreshing cucumbers and fragrant herbs. Perfect for lunch or as a side dish, this salad is quick to prepare and bursting with vibrant colors and nutrients. Enjoy it year-round for any occasion, from casual meals to festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Frying
- Cuisine: Fusion
Ingredients
Scale
- 2 cups cooked day-old rice
- 1 cup diced English cucumbers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Rice: Spread the cooked rice on a baking sheet in a thin layer. Refrigerate for at least one hour until chilled.
- Fry the Rice: Heat olive oil in a large skillet over medium-high heat. Add chilled rice in batches, pressing down slightly. Fry until golden brown and crispy on one side (about 5-7 minutes), then flip to crisp the other side.
- Chop Vegetables: While the rice is frying, chop cucumbers and finely chop the herbs.
- Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
- Combine Ingredients: Once the rice is crispy, remove from heat and mix it with cucumbers and herbs in a large bowl. Drizzle with dressing and toss gently.
- Serve: Transfer to plates or a serving bowl, garnishing with extra herbs if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 390
- Sugar: 2g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg