CrispyRiceBowl

Crispy Rice Bowls with Edamame & Creamy Miso Dressing

Ingredients

By Julie Andrews, MS, RDN, CD, FAND
  • Crispy Rice:
  • 2 cups cooked long-grain brown rice
  • 2 tablespoons soybean oil or other neutral oil
  • 1/2 teaspoon salt
  • Miso Dressing:
  • 3 tablespoons soybean oil or other neutral oil
  • 3 tablespoons miso paste
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon low-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/2/-inch piece fresh ginger, peeled
  • Bowls:
  • 1 bag frozen shelled edamame (8 or 10 ounces)
  • 1 large English cucumber or 3 mini cucumbers, chopped
  • 2 medium avocados, pitted, peeled and cubed
  • 1/2 cup fresh cilantro, chopped and/or green onion, thinly sliced
  • 1/2 cup roasted soynuts or dry roasted edamame beans, roughly chopped
  • Chili crisp or chili garlic sauce, to taste (optional)

Instructions

  1. Preheat oven to 400° F.
  2. Place cooked rice in a large bowl; toss with oil and salt. Transfer to a greased baking sheet; spread into an even layer. Bake 7-9 minutes or until golden and crispy. Allow rice to cool 10-15 minutes or until cool to the touch.
  3. Meanwhile, place all miso dressing ingredients in a high-powered blender or food processor; blend or process until smooth. Set aside.
  4. Cook edamame according to package directions. Let cool 5-10 minutes or until cool to the touch.
  5. Break rice into bite-sized chunks and distribute among six bowls. Divide cooked edamame, cucumber, avocado, cilantro and/or green onion and soynuts or dry roasted edamame beans among the bowls with the crispy rice. Drizzle and toss with miso dressing. Top with chili crisp or chili garlic sauce, if desired.
  6. Serve at room temperature or chilled.