Mango, Edamame, Cucumber and Crispy Rice Salad

Instructions

1. Cook the jasmine rice according to package instructions and let it cool completely.
2. In a large skillet, heat vegetable oil over medium heat. Add the cooled rice and fry until crispy, stirring occasionally.
3. In a large bowl, combine diced mango, cooked edamame, and sliced cucumber.
4. In a small bowl, whisk together lime juice, soy sauce, honey, and sesame oil to make the dressing.
5. Pour the dressing over the mango, edamame, and cucumber mixture and toss to combine.
6. Add the crispy rice to the salad and gently mix.
7. Garnish with sliced green onions, chopped cilantro, and toasted sesame seeds before serving.

Prep

• Cook and cool jasmine rice in advance