Prevent your screen from going dark while cooking
Ingredients:
- 2 cups Jasmine Rice, cooked Follow package instructions
- 3 cucumbers, diced 2 cups
- 1 avocado, diced
- 1/2 cup green onions
- 1/2 cup edamame, de-shelled
- 3 tbs low sodium soy sauce
- 3 tbs Rice Wine Vinegar
- 1 tbs sesame oil
Instructions:
- Preheat oven to 450F and prepare a baking sheet with parchment paper. Spread cooked jasmine rice over baking sheet a toss with 1 tbs of olive oil. Bake for 15 minutes or until sides of rice are browning. Remove from oven and allow to cool.
- In a large bowl add in cucumbers, avocado, edemame, and sesame seeds.
- In a small bowl mix together soy sauce, rice wine vinegar, and sesame oil. Pour dressing over cucumber salad.
- Add in the crispy rice and toss! Enjoy!