Healthy Recipes Salad Grain Salad Rice Salad This Crispy Rice Salad Is the Best Way to Use Leftover Rice 5.0 (3) 3 Reviews This crispy rice salad with cucumber and edamame strikes the perfect balance of crispy, fresh and savory, ideal for a light lunch or side dish. The rice is tossed with curry paste and baked until crispy, adding a delightful crunch that contrasts beautifully with the freshness of smashed cucumbers. The smashed cucumbers release their juices, which blend with the dressing to create a refreshing, tangy base. Small Persian cucumbers have a thin skin and very few seeds, making them ideal for smashing. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on October 5, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 20 mins Total Time: 30 mins Servings: 6 Nutrition Profile: Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Dairy-Free High-Fiber Egg-Free Jump to Nutrition Facts Baked brown rice brings a satisfying, crispy texture to this nutritious salad.Edamame provides plant-based protein, contributing to a balanced and nutritious meal.Fish sauce, soy sauce, lime juice, ginger, chile and fresh herbs add layers of bold flavor. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 3 tablespoons canola or grapeseed oil, divided 2 teaspoons red curry paste 2 cups cold cooked long-grain brown rice 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon sugar 2 teaspoons reduced-sodium soy sauce 1 teaspoon grated fresh ginger 3 Persian cucumbers 1 cup frozen shelled edamame, thawed 1 small shallot, thinly sliced (about 3 tablespoons) 1 small Thai chile pepper, thinly sliced crosswise (optional) 1 ripe avocado, chopped 2 tablespoons coarsely chopped fresh cilantro, plus more for garnish 2 tablespoons torn fresh mint, plus more for garnish 2 tablespoons torn fresh basil, plus more for garnish Directions Preheat oven to 425°F with a rack in upper third position. Whisk 1 tablespoon oil and 2 teaspoons red curry paste in a medium bowl; add 2 cups rice and toss until thoroughly coated. Arrange in an even layer on a large rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool on the baking sheet while preparing the rest of the salad. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle Meanwhile, whisk 2 tablespoons lime juice, 1 tablespoon each fish sauce and sugar, 2 teaspoons soy sauce and 1 teaspoon ginger in a large bowl; whisk in the remaining 2 tablespoons oil. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle Place 3 cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart; tear or cut into bite-size pieces. Add the cucumbers to the dressing along with edamame, shallot and chile, if using; toss to coat. Let stand, stirring occasionally, until the flavors meld, about 10 minutes. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle Add avocado and 2 tablespoons each cilantro, mint and basil to the salad; toss to coat. Divide among 6 plates; top with the crispy rice. Garnish with more herbs, if desired. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle EatingWell.com, September 2024 Save Rate Print Nutrition Facts (per serving) 250 Calories 14g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about ¾ cup Calories 250 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 6g 20% Total Sugars 6g Added Sugars 3g 6% Protein 5g 11% Total Fat 14g 18% Saturated Fat 2g 8% Cholesterol 0mg 0% Vitamin A 15µg Vitamin C 12mg 13% Vitamin D 0µg Vitamin E 2mg 14% Folate 89µg Vitamin K 37µg Sodium 341mg 15% Calcium 49mg 4% Iron 2mg 9% Magnesium 73mg 17% Potassium 526mg 11% Zinc 1mg 10% Vitamin B12 0µg Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.