Serves: 4-6| Prep Time: 25 minutes | Cook Time: 40 minutes |Total Time: 1 hour, 5 minutes

Ingredients:

For the Crispy Rice:

• 2 cups white rice, cooked and cooled
• 2 tbsp Gourmet Inspirations Veggie Fusion seasoning
• 1–2 tbsp chili paste (optional, for heat)
• 3 tbsp oil (vegetable or avocado oil)
  
  

For the Salad:

• 4–5 mini cucumbers, sliced
• 1/2 bunch fresh mint, chopped
• 1/2 bunch fresh cilantro, chopped
• 4 green onions, chopped
• 1 cup shelled edamame
• 1 avocado, diced
  
  

For the Dressing:

• 1/4 cup soy sauce
• 1/4 cup seasoned rice vinegar
• 1 tbsp neutral oil (vegetable, canola, or avocado oil)
• 1 tbsp sesame oil
• Juice of 1/2 lime
• 1 garlic clove, finely chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the crispy rice:
   In a large bowl, mix the cooked rice, Veggie Fusion seasoning, chili paste (if using), and oil until evenly coated.
   Spread the mixture onto the prepared baking sheet in an even layer.

3. Bake for 40 minutes, tossing the rice every 10 minutes to ensure even crisping. Watch closely near the end to prevent burning. Once golden and crispy, remove from the oven and let cool.

4. Assemble the salad:
   Add the cucumbers, mint, cilantro, green onions, edamame, and avocado to a large salad bowl.

5. Prepare the dressing:
   In a small bowl, whisk together the soy sauce, seasoned rice vinegar, neutral oil, sesame oil, lime juice, and chopped garlic.

6. Toss the salad:
   Add the cooled crispy rice to the salad, pour the dressing over top, and toss everything together until well combined.

7. Serve immediately for the best texture!