Chile-Lime Crispy Rice With Roasted Vegetables
Published March 18, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces brussels sprouts, trimmed and halved (about 2 cups)
- 8ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups)
- 8ounces mini sweet peppers, stemmed, seeded and halved (about 2 cups)
- 6tablespoons canola or vegetable oil
- 5tablespoons lime juice (from about 3 limes)
- 2tablespoons fish sauce
- 1½ to 2tablespoons chile-garlic sauce or Sriracha, to taste
- 2garlic cloves, finely chopped
- 2cups packed leftover cooked cooked jasmine rice
- ½small red onion, thinly sliced
- ½cup loosely packed fresh cilantro, coarsely chopped
- ½cup loosely packed fresh mint, coarsely chopped
Nutritional analysis per serving (4 servings)
386 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 7 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a large bowl, toss the brussels sprouts, green beans and peppers with 2 tablespoons oil. Spread the vegetables out in a single layer on a large sheet pan. (Reserve the bowl.) Roast for 25 to 30 minutes, until the brussels sprouts are tender.
- Step 2
Meanwhile, in a medium bowl or jar, combine the lime juice, fish sauce, chile-garlic sauce and garlic.
- Step 3
In a large skillet, heat the remaining 4 tablespoons oil on medium-high until hot, about 3 minutes.
- Step 4
Add the rice to the pan (be careful of oil spattering and popping). With a spatula, firmly press rice into an even layer. Cook until golden on bottom, about 3 minutes. Turn rice over and press down again. Cook until golden on other side, occasionally pressing down, another 3 minutes. Transfer to a large paper towel-lined plate. Let cool slightly.
- Step 5
In the reserved bowl, toss the roasted vegetables with the dressing and red onion. Break up the clumps of rice and add to the bowl along with the cilantro and mint. Toss to combine, then serve immediately.
- To make ahead, you can prepare and refrigerate the dressing up to 4 days ahead, and roast the vegetables up to 2 hours before serving (keeping them at room temperature).
Private Notes
Comments
@Holly thanks for letting us know how good of a cook you are. Some us folk find that eyeballing is difficult.
Delightful dish!! I served all the components separately so that people could assemble their own bowls to taste: this also solved the problem with too much dressing that some others highlighted. I added some cooked ground chicken for protein, but it would have been just fine as a purely vegetarian dish, very flavorful and with nice contrasts in textures.
Loved the dish. I tried to double it and it ended up too tangy with the amount of lime juice which put off others in my family. Will change that next time. Took a lot longer than 3 minutes per side to get a good level of crisp for the rice, but don't skip that step as it's necessary. The herbs are a nice end touch.
cooked veggies as instructed and they were all burned black. The recipee is really great but cooking time is way off. And no it wasn‘t my oven as it keeps the chosen temperature very precisely in a +- 1 degree celsius range. Next time I‘ll check early.
My crispy rice hack if you don't have old rice to cook up: Boil a cup of rice in salted water for 4 min Rinse under cold water, mix in 1/2 cup of yogurt Throw some oil in a saucepan, add rice/yogurt mixture, and spread in even layer. Cook with lid tight on for 10 min (flip handle at 5min mark) Then cook on low for 15 min. If you lift the lid to peek, the edges should look nice and burnt when it's done.
This was good but could have been delicious if I had used another oil besides canola and only 2T or even less to crisp the rice. The canola was all I tasted in the rice.