Peanut Mango Crispy Rice Salad

Peanut Mango Crispy Rice Salad

Crispy golden rice meets crunchy vegetables! That’s what this recipe is all about! Featuring a super fresh mix of avocado, cucumber, green onion, mango, and a protein of your choice.

This recipe stars U.S.-grown long grain rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice.

  • Servings
    6
  • Prep Time
    15 mins
  • Cook Time
    45 mins
  • Total Time
    60 mins

Ingredients

  • 2 cups cooked long grain U.S.-grown rice
  • 1 Tbsp soy sauce
  • 2 Tbsp oil of your choice (sesame oil, olive oil, avocado oil, or a blend)
  • 1 English cucumber, chopped (2 cups)
  • ¼ cup chopped green onion (2 bunches)
  • 1 cup diced mango
  • 1 large avocado, diced (1 cup)
  • 1½ cups protein of choice (edamame, chicken, or tofu)

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 1 Tbsp sauce of your choice (low sodium soy sauce, tamari, or coconut aminos)
  • 1 Tbsp lime juice, about 1 large lime squeezed
  • 1 Tbsp rice vinegar
  • ½ Tbsp maple syrup
  • ½ Tbsp sesame oil
  • ½ Tbsp garlic, minced or grated (about 3 cloves)
  • ½ Tbsp fresh ginger, minced or grated (about 1-inch piece)
  • 2 Tbsp water
 

Directions

  • Preheat oven to 400°F. Toss cooked rice with soy sauce + oil in a bowl. Bake on parchment-lined sheet 40-45 mins until golden and crispy. Toss every 10 minutes.
  • Meanwhile, whisk together all peanut sauce ingredients until smooth.
  • In a large bowl, add avocado, cucumber, green onion, mango, and protein. 
  • Fold in crispy rice and drizzle with peanut sauce.
  • Finish with a spoonful of chili crisp and enjoy fresh!