Chile-Lime Crispy Rice With Roasted Vegetables
Published March 19, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces brussels sprouts, trimmed and halved (about 2 cups)
- 8ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups)
- 8ounces mini sweet peppers, stemmed, seeded and halved (about 2 cups)
- 6tablespoons canola or vegetable oil
- 5tablespoons lime juice (from about 3 limes)
- 2tablespoons fish sauce
- 1½ to 2tablespoons chile-garlic sauce or Sriracha, to taste
- 2garlic cloves, finely chopped
- 2cups packed leftover cooked cooked jasmine rice
- ½small red onion, thinly sliced
- ½cup loosely packed fresh cilantro, coarsely chopped
- ½cup loosely packed fresh mint, coarsely chopped
Nutritional analysis per serving (4 servings)
386 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 7 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a large bowl, toss the brussels sprouts, green beans and peppers with 2 tablespoons oil. Spread the vegetables out in a single layer on a large sheet pan. (Reserve the bowl.) Roast for 25 to 30 minutes, until the brussels sprouts are tender.
- Step 2
Meanwhile, in a medium bowl or jar, combine the lime juice, fish sauce, chile-garlic sauce and garlic.
- Step 3
In a large skillet, heat the remaining 4 tablespoons oil on medium-high until hot, about 3 minutes.
- Step 4
Add the rice to the pan (be careful of oil spattering and popping). With a spatula, firmly press rice into an even layer. Cook until golden on bottom, about 3 minutes. Turn rice over and press down again. Cook until golden on other side, occasionally pressing down, another 3 minutes. Transfer to a large paper towel-lined plate. Let cool slightly.
- Step 5
In the reserved bowl, toss the roasted vegetables with the dressing and red onion. Break up the clumps of rice and add to the bowl along with the cilantro and mint. Toss to combine, then serve immediately.
- To make ahead, you can prepare and refrigerate the dressing up to 4 days ahead, and roast the vegetables up to 2 hours before serving (keeping them at room temperature).
Private Notes
Comments
Loved the dish. I tried to double it and it ended up too tangy with the amount of lime juice which put off others in my family. Will change that next time. Took a lot longer than 3 minutes per side to get a good level of crisp for the rice, but don't skip that step as it's necessary. The herbs are a nice end touch.
Delightful dish!! I served all the components separately so that people could assemble their own bowls to taste: this also solved the problem with too much dressing that some others highlighted. I added some cooked ground chicken for protein, but it would have been just fine as a purely vegetarian dish, very flavorful and with nice contrasts in textures.
This was a fun recipe to try! The rice took me about 10-15 minutes to crisp up over medium high heat. I also halved the dressing recipe as it seemed like too much for the amount of ingredients. I added tofu for protein but this could also be lovely with some grilled flank steak. Overall a very adaptable recipe with good flavors!
So freakin good. I added some ground turkey for protein, and it was so delicious. Flavorful, healthy- and anything with crispy rice just has to bring your some joy. Loved it!
Took about 10 min per side to brown the rice. O used brown rice
Anyone try this with fish sauce alternatives??