Chile-Lime Crispy Rice With Roasted Vegetables
Published March 18, 2025
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces brussels sprouts, trimmed and halved (about 2 cups)
8 ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups)
8 ounces mini sweet peppers, stemmed, seeded and halved (about 2 cups)
6 tablespoons canola or vegetable oil
5 tablespoons lime juice (from about 3 limes)
2 tablespoons fish sauce
1 ½ to 2 tablespoons chile-garlic sauce or Sriracha, to taste
2 garlic cloves, finely chopped
2 cups packed leftover cooked cooked jasmine rice
½ small red onion, thinly sliced
½ cup loosely packed fresh cilantro, coarsely chopped
½ cup loosely packed fresh mint, coarsely chopped
Nutritional analysis per serving (4 servings)
43 grams carbs; 386 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 7 grams fiber; 900 milligrams sodium; 7 grams protein; 7 grams sugar
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.
Way too much lime! Added tofu, which soaked some of it up, but next time I will cut the lime in half.
Delicious. I was surprised how such a simple dressing brought everything together. I think brown rice would work well here, the white one added nothing but crunch. Just a little puzzled by the amounts. I subbed (seasonal) asparagus for Brussel sprouts but adhered to the oz, and even with some leftover shredded chicken breast added, this was barely enough as a main dish for 2 (admittedly healthy) eaters.
Too much dressing, but delicious flavour. Used 14 oz edamame instead of green beans. Maybe next time I will marinate tofu in half the dressing and roast it with the vegetables. Also wish I had used less oil to cook the rice.