Chile-Lime Crispy Rice With Roasted Vegetables
Published March 19, 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.
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.
per my fiance: halve the lime juice, more brussel sprouts and chop up the peppers. added shrimp for protein.
This was nice but we thought it needed more flavor. I added chile crunch to the final, which gave it some punch, but I'd also recommend adding more Sriracha and garlic and maybe a bit of soy sauce. Of course, I'm a bit of a chile-head so don't trust me about the Sriracha if you don't do spicy! I had lefovers so I stored them separately and re-crisped the rice later, which worked better than I thought it might.