Скачать или смотреть The best way to use up leftover rice 🍚

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👀 Find this “Three Bean Crispy Rice Salad” recipe in our app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below:

INGREDIENTS
~ For 3 servings ~

Fried rice
2 cups cooked white rice*
1 Tbsp vegetable oil

Dressing
1 small shallot, thinly sliced
2 garlic cloves, crushed
1 lime, juiced
¼ cup sodium-reduced soy sauce
3 Tbsp olive oil
2 Tbsp maple syrup
1 Tbsp toasted sesame seeds

Salad base
1½ cups cooked kidney beans
1½ cups cooked chickpeas
1½ cups cooked pinto beans
¼ cup fresh parsley, chopped

DIRECTIONS
1. Cook the rice according to the package instructions. Then spread it out on a large tray and let it cool off.
2. Add oil to a large pan and heat over medium-high.
3. Press rice into a flat layer on the pan and cook for about 15 - 20 minutes, or until golden and crispy to your liking. Toss once or twice while cooking.
4. Meanwhile, mix the dressing ingredients together in a small bowl. Set aside.
5. Add the beans and parsley to a large bowl.
6. Break the rice into bite-sized clumps and add them to the bowl. When ready to enjoy, pour over the dressing and toss to coat. Enjoy!

NOTE
Note the ratio of uncooked rice to cooked rice is 1 to 3. So if cooking the rice from dry, use ⅔ cup uncooked rice to yield 2 cups when cooked.

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