Crispy Rice Salad with Broccoli.
Crispy rice is about to be your new BFF! This crispy rice broccoli salad is a dream. Oven toasted until golden and fragrant, tossed with broccoli florets, toasted sesame and lots of lime – this packs a punch and it’s a flavor and texture lovers dream!
New favorite salad alert!
I mean, I think we can call this a salad. Crunchy, crispy jasmine rice, roasted broccoli tossed right on the same pan, a delish drizzle of golden toasty sesame oil and a few toppings that take it over the top.
Plus, some lime spritzes.
Make this and everyone will be thrilled!
This is not the first crispy rice salad I’ve made! I’ve been making another one regularly for almost 10 years, and I love using kale in said salad. That one has chopped peanuts and a slightly similar flavor profile, and it definitely inspired this salad!
What inspired it most though? My kids’ love of broccoli.
Yes. I can’t even believe I’m typing that out. Broccoli scared me as a child so this is HUGE.
My kids absolutely adore broccoli and I have my parmesan roasted broccoli to thank. We all love it in this house which means I make broccoli many nights to accompany dinner. I’m always looking for ways to enhance it or change it up a bit, so here we are.
This cute little crispy rice salad with roasted broccoli, sesame, green onions and lime.
Deeeeelicious.
I am such a texture freak, so the crispy rice is mind blowingly delicious for me. Easily one of my favorite things to make. It adds SO much to any dish, whether it’s a salad or a grain bowl or a main dish.
And it’s embarrassingly easy. I simply toss jasmine rice in some olive oil with salt and pepper and roast on a sheet pan. I use my oven, because if I have one more appliance out on my kitchen counter, I’m going to go batty.
Two important things!
First, use leftover rice. You want it to be a bit dried out because then it will get extra crispy.
And second, crisp it before the broccoli.
Yes, here’s the key: crisp up the rice first. When it has about 15 or 20 minutes left (depending on just HOW roasty you like that broccoli), throw the broccoli florets on the pan too.
Let it roast together. Oh my gosh – the best flavor ever. And texture.
Then, it’s super simple when it comes time to assemble. Scrape the rice and broccoli right from the sheet pan into a large bowl. Drizzle it with some toasted sesame oil. Add a few dashes of fresh lime.
Top with thinly sliced green onions, some toasted sesame seeds and lots of fresh cilantro. And even more lime!
If you’re into briney things, you can even use a dash of rice wine vinegar.
This is such a great dish on its own – that is my preferred way of enjoying it. But it’s also a fabulous base, like most of my salads! Shrimp, chicken tofu – they all work on this magic salad.
And of course, you can add some heat too. Chili crunch, chili oil – anything spicy you might love.
Crispy Rice Salad with Sesame Roasted Broccoli
Crispy Rice Salad with Sesame Roasted Broccoli
Ingredients
- 1.5 tablespoons olive oil
- 1.5 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cups leftover cooked jasmine rice, day old is best
- 4 cups broccoli florets
- Kosher salt and pepper
- 4 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- 1 tablespoons toasted sesame seeds
- 1 to 2 tablespoons toasted sesame oil
- lime wedges, for spritzing
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, whisk together 1 tablespoon of the olive oil, 1 tablespoon of the sesame oil and all of the soy sauce. Drizzle it over the rice and toss well so all the rice is covered. Spread the rice out on a baking sheet.
- Roast for 15 to 20 minutes. You want the rice to be pretty crispy at this point, as we are only going to roast it for 15 minutes more with the broccoli. This might take longer based on the moisture content of your rice, so adjust accordingly. You may need to roast for 10 or 15 minutes more before adding the broccoli.
- While the rice is in the oven, toss the broccoli florets in the remaining ½ tablespoon each of olive oil and sesame oil. Sprinkle with kosher salt and pepper.
- Add the broccoli to the sheet pan with the rice, tossing well. Return the pan to the oven and roast for 15 to 20 minutes, or until the broccoli is golden and crisp.
- Scrape the broccoli and rice into a large bowl. Top with green onions, cilantro and toasted sesame seeds. Add a drizzle of toasted sesame oil and a few spritzes of lime. Taste and if you need more seasoning, you can add a sprinkle of salt or more soy sauce. Serve immediately!
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8 Comments on “Crispy Rice Salad with Broccoli.”
Hi, Jessica! I just got your cookbook (Kindle version) and I ‘m having fun browsing through it
If you don’t mind, I have a quick question – you recommended a puff pastry found in the refrigerated section – do you have a specific brand or kind in mind? I searched but in my grocery store I can only find something in a tube and is labelled “crescent rolls” – that is not it, is it????
thanks so much for your help, I am intrigued by that!
Crescent rolls are definitely not the same thing! If your store doesn’t have puff pastry sheets in the refrigerated section, try the frozen section near the frozen fruit and pie crusts – they should have it there.
Thanks! I will look at two other grocery stores, maybe they will carry it…..
FOUND IT! at Walmart, of all places! just used to make some quick little rolls with choc chips and Nutella – it actually flakes really nicely, I m pleasantly surprised, will be using it from now on, so simple!
thank you!
I love this recipe! I’m temporarily on a strict whole grain diet due to health issues but I wonder if I can make this with wild rice?
This looks like a nice change of pace for both rice and broccoli! I had one to have some leftover cooked brown rice- do you think that will work?
I would like to receive your newsletter and recipes. Thank You in advance
Made this salad and loved it! Looking for inspiration for a main dish to go with this… ideas?