Can you put rice in a salad?

Yes, and it’s a refreshingly crispy treat, too


1 cup cooked brown rice

Canola oil for frying

Sea salt

Ground black pepper

2-inch knob of ginger, halved

1/4 cup fresh lemon juice

1 small cucumber, thinly sliced

1/4 cup fresh mint leaves, chopped

1/4 cup fresh cilantro leaves, chopped

2 leeks, thinly sliced

2 to 3 tbsp. hot sauce


  1. Heat oil in a pot. Test oil by dropping a grain of rice; it should bubble and quickly float to surface. Pour in the rest of the rice and fry for a few seconds. Stir after a minute or two of frying. Then, remove from oil once it has turned a nice golden brown color.
  2. Lay fried rice on a tray lined with paper towels. Season with salt and pepper and set aside.

For the dressing

  1. Combine the ginger and lemon juice in a small bowl. Let the lemon juice infuse for at least 30 minutes.
  2. Transfer the crisp fried rice into a large bowl. Using a fork, break up any clumps. Add the cucumber, mint, cilantro, and leeks.
  3. Pour in a tablespoon or so of the infused lemon juice, leaving behind the ginger. Add hot sauce according to your preference.
  4. Add a pinch of sea salt and toss well.

This story was originally published in Northern Living, April 2017.

TAGS: brown rice cilantro crispy cucumber lemon mint nolisoliph recipe rice salad