Ingredients
- null 2 cups RiceSelect® Jasmine Rice
- null 2 tbsp canola oil
- null 1/2 tsp salt
- null 2 cups napa cabbage, shredded
- null 1 cup purple cabbage, shredded
- null 1 cup carrots, shredded
- null 1 red bell pepper, thinly sliced
- null 1 cup edamame, cooked and shelled
- null 2 green onions, thinly sliced
- null 1/4 cup cilantro, chopped
- null 1/4 cup toasted cashews
- null 1 avocado, diced
- null 3 tbsp soy sauce
- null 2 tbsp rice vinegar
- null 1 tbsp maple syrup
- null 1 tbsp toasted sesame oil
- null 1 tbsp fresh lime juice
- null 1 tsp fresh ginger, grated
- null 1 clove garlic, minced
- null 1/2 tsp sriracha (optional)
Instructions
- Prepare rice according to package directions. Allow to cool.
- Heat the oil in a large skillet over medium-high heat. Add rice in an even layer and let it fry untouched for 4 minutes until golden and crispy on one side. Stir and continue to crisp for another 4 minutes. Sprinkle with salt and transfer to a sheet pan to cool.
- In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, ginger, garlic, and sriracha (if using) until smooth.
- In a large bowl, combine cabbage, carrots, bell pepper, edamame, green onions, and cilantro. Pour in the dressing and toss to coat evenly.
- Fold in the avocado into the rice, top with cashews.