Crunchy Rice Bowl (Print Version)
# Ingredients:
→ For the Crunchy Rice Foundation
01 -
2 cups of leftover cold rice from yesterday
02 -
One big spoon of spicy garlic chili paste
03 -
1 tablespoon of crunchy chili oil you love
04 -
1 tablespoon of nutty sesame oil
05 -
A bit of soy sauce (roughly 1 tablespoon)
06 -
1 fresh lime - grab the zest and squeeze juice from half
→ Colorful Veggie Combo
07 -
5 small firm cucumbers, cut into thin circles
08 -
2 perfectly ripe avocados, diced into small chunks
09 -
1 juicy red bell pepper, diced small
10 -
A bunch of green onions (3-5), thinly sliced
11 -
2 cups of purple cabbage, thinly sliced
12 -
1 cup of plain crunchy peanuts (about 150g), broken up
13 -
1 cup of bright edamame (160g), peeled and ready to eat
14 -
A big handful of basil (16g), torn up
15 -
Half a bunch of cilantro (8g), roughly cut
→ Smooth Peanut Ginger Sauce
16 -
¼ cup of smooth peanut butter (65g)
17 -
3 tablespoons of everyday olive oil
18 -
3 tablespoons of tangy rice vinegar
19 -
3 fat garlic cloves, finely chopped
20 -
Juice squeezed from half a lime
21 -
2 tablespoons of dark sesame oil
22 -
2 tablespoons of soy sauce
23 -
1½ tablespoons of real maple syrup
24 -
A chunk of fresh ginger root (about 1 inch/2.5cm), shredded
# Instructions:
01 -
First, turn your oven up to 400°F (200°C). Mix your cold rice in a bowl with all the tasty stuff. Throw in the spicy garlic paste, crunchy chili oil, sesame oil, and soy sauce. Toss in that lime zest and juice too. Stir it all up so the rice gets covered evenly. Lay it flat on a baking tray and bake until it's golden and makes a nice crunch, about 25-35 minutes.
02 -
While the rice gets crispy in the oven, let's work on the veggies. Grab a big bowl and throw in your cucumber slices, avocado chunks, diced pepper, sliced green onions, and shredded cabbage. Add the broken peanuts, cooked edamame, and all those fresh herbs. This mix looks amazing already!
03 -
Now for the yummy sauce! Put everything in a small blender. That's your peanut butter, both oils, the vinegar, chopped garlic, lime juice, soy sauce, maple syrup, and grated ginger. Blend until it's smooth as silk. Don't have a blender? No worries! Just chop that garlic and ginger really tiny and mix everything by hand.
04 -
When your rice has cooled just a bit but still feels warm and crunchy, add it to your veggie bowl. Pour your creamy peanut sauce over everything and mix it all up until every little bit has some sauce on it. Time to eat up!
# Notes:
01 -
You can make this bowl ahead of time and it'll stay crunchy for days, just keep the sauce in a separate container
02 -
Want it hotter or milder? Just add more or less spicy garlic paste
03 -
Always let your rice cool completely before baking it crispy or it won't work right