Fried rice develops golden, crispy edges and is tossed just before serving with fresh cucumber, radishes and edamame. A dressing of lime, soy sauce and sesame oil brings acidity and umami together.
This lunch is all about the contrast between warm, crisp-fried rice and cool, juicy vegetables. Edamame makes the salad substantial enough to be a meal, while cucumber and radishes keep every bite fresh and crunchy. Lime juice cuts through the savory soy sauce and the rounded flavor of sesame oil. Spring onions and cilantro add a green, slightly peppery note, while sesame seeds bring extra crunch. The flavors are Japanese-inspired, but this is a modern salad, not a traditional Japanese dish.
Day-old cooked rice that has cooled well works best: loose, drier grains brown more easily in the pan than warm, moist rice. If needed, spread freshly cooked rice out on a plate or baking sheet and let it cool before frying. Use a large skillet and cook in batches if the pan is small. Rice packed too closely together will steam rather than turn crispy. Leave the grains undisturbed for a few minutes before tossing them; this gives them contact with the hot pan and helps golden-brown spots form.
Frozen edamame is convenient: boil or blanch the beans according to the package directions and drain them well. Fresh cucumber and radishes are available year-round, but are often locally grown in spring and summer. Cut them just before tossing so they stay firm. No radishes on hand? Thin strips of bell pepper add a mild, juicy crunch. Tamari can replace soy sauce; taste before adding extra salt. If possible, use toasted sesame oil as a seasoning, not as a cooking oil, so its aroma remains distinct.
You can prepare the dressing and vegetables ahead of time, but add the rice just before eating. This keeps the outside of the grains crispy for as long as possible. Serve the salad right away, on its own for lunch or with a soft-boiled egg if you want a more filling meal. A wide bowl makes it easier to toss the rice and vegetables gently without crushing the crispy grains. If making the salad for later, store the rice and dressed vegetables separately and combine them at the table; once mixed, the rice will soften.
Cook the edamame according to the package directions and drain well. If needed, pat the rice dry with paper towels.
Cut the cucumber into small cubes and the radishes into thin slices. Slice the spring onions into rings and roughly chop the cilantro.
Squeeze the lime into a large bowl and stir the juice together with the soy sauce and sesame oil to make a dressing. Toss in the cucumber, radishes and spring onions.
Heat 1 tablespoon of neutral oil in a large skillet over medium-high to high heat. Fry half the rice in a loose layer for 3–4 minutes, without stirring much, until the underside is golden brown and crispy. Toss and fry for another 2 minutes.
Transfer the rice to a plate and fry the rest in the same way in the remaining oil. Let the rice cool for 2 minutes.
Toss the edamame and cilantro with the vegetables. Add the crispy rice just before serving and mix gently. Sprinkle with sesame seeds.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
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.