Peanut Mango Crispy Rice Salad
Crispy, golden rice and a mountain of crunchy veggies make this the kind of salad you’ll want on repeat all summer. Sweet mango and creamy avocado balance out a peanut sauce loaded with ginger, garlic and lime, while a spoonful of chili crisp at the end brings just the right amount of heat. Add whatever protein you like — tofu, chicken or edamame all work — for an easy, fully customizable bowl. This recipe comes from @cheerfulchoices, developed in partnership with USA Rice.
Featuring USA Rice
Ingredients
| 360 g | cooked long grain U.S.-grown rice | |
| 15 ml | soy sauce | |
| 30 ml | oil of your choice (sesame, olive, avocado, or a blend) | |
| 240 g | English cucumber, chopped | |
| 25 g | chopped green onion | |
| 165 g | diced mango | |
| 150 g | large avocado, diced | |
| 225 g | protein of choice (edamame, chicken, or tofu) | |
| 65 g | creamy peanut butter | |
| 15 ml | sauce of your choice (low sodium soy sauce, tamari, or coconut aminos) | |
| 15 ml | lime juice, about 1 large lime squeezed | |
| 15 ml | rice vinegar | |
| 8 ml | maple syrup | |
| 8 ml | sesame oil | |
| 3 | garlic cloves, minced or grated | |
| 2 cm | piece fresh ginger, minced or grated | |
| 30 ml | water | |
| chili crisp, to finish | ||
