Soft rice, crispy pan-fried rice and fresh vegetables make this salad a lunch with plenty of texture. Edamame provides a hearty, green base; lime, fish sauce and a little sugar balance sour, salty and sweet.
In this salad, rice plays two different roles. Some stays soft and soaks up the dressing; the rest is fried in a skillet until the grains are golden brown and crisp in places. That contrast makes the salad more interesting than if all the rice were prepared the same way. Use rice that’s already cooked and thoroughly cooled. Leftover rice from the fridge is practical, as long as it was cooled quickly after cooking and kept chilled. Don’t leave rice at room temperature for a long time.
Edamame makes a hearty, green base alongside the rice. Frozen edamame is available year-round and just needs to be cooked according to the package instructions; drain the beans well afterward. Cucumber and carrot add fresh juiciness and crunch. Dice them small so they mix evenly through the rice and each bite has a variety of ingredients. Mint adds a cool, herbal note. Finely chop the leaves and stir them into the salad at the very end so they stay fresh.
For a crispy result, a wide skillet is useful: it lets the rice fry in a thin layer rather than steam. Pat the cooled rice dry if needed, and don’t stir it constantly. That gives the grains time to make contact with the hot pan. The fried rice won’t be evenly crisp all over, which is just right: soft pieces remain in between. Spoon the crispy rice on top just before serving, as it quickly loses its bite in the dressing.
Lime juice, fish sauce and sugar make a simple dressing that balances bright acidity, savory saltiness and rounded sweetness. Taste and adjust the proportions: limes vary in juiciness, and fish sauces vary in saltiness. Fish sauce gives the salad a distinct savory flavor; for a vegetarian version, you can replace it with soy sauce, though that will change the flavor. If the dressing tastes too sharp or salty, add a small splash of water. Serve the salad on its own for lunch, or with extra vegetables at the table. Store leftovers covered in the fridge and, if possible, keep the crispy rice separate; heat leftover rice thoroughly before eating.
Cook the edamame according to the package instructions. Drain and let it drain well.
Dice the cucumber and carrot small. Finely chop the mint. In a small bowl, mix the lime juice with the fish sauce, sugar and water until the sugar has dissolved.
Divide the cooled rice into two equal portions. Heat the oil in a wide skillet over medium-high to high heat. Fry one portion of rice in a thin layer for 5–7 minutes, without stirring constantly, until crispy, golden-brown patches form. Transfer to a plate.
Put the other half of the rice in a large bowl. Add the edamame, cucumber, carrot and mint. Pour over the dressing and toss.
Divide the salad between two plates or bowls. Spoon the crispy rice on top just before serving.
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Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.