This recipe is best for leftover rice but you can mimic the same texture by drying the cooked rice out on a flat tray in the fridge for one hour
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 472 |
| Fat | 22g |
| Saturates | 3g |
| Protein | 13g |
| Carbs | 58g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Cook the rice according to package instructions. Allow to cool and dry out in the fridge for one hour.
Mix the cooked rice with the chilli oil, soya sauce and 1 tbsp maple syrup until evenly coated. Spread the rice on the baking tray and bake for approx. 15-20 minutes, stirring occasionally, until the rice becomes crispy and golden.
Meanwhile, prepare the sauce. Juice the lemon and add to a blender along with the tahini, avocado, olive oil, 1 tsp maple syrup and water. Blend until smooth then season with salt and pepper.
Once the rice is crispy, transfer it to a large serving bowl. Add the edamame beans over the rice and drizzle generously with the avocado-tahini sauce. 6 Scatter over the roasted peanuts followed by a handful of fresh dill and microgreens before serving.
