Spicy Crispy Rice Salad

I eat vegan during lent and wanted to share this amazing recipe. This was soo good and very filling! Made about 4 servings, I store the crispy rice and salad mixture separately if not eating it all in one sitting

Ingredients

Crispy Rice:
– [ ] 3 cups raw white rice
– [ ] 3 tbsp chili paste
– [ ] 3ish tbsp oil

Salad:
– [ ] 2 mini cucumbers, quartered/chopped
– [ ] 1/2 bunch fresh cilantro, minced
– [ ] 5 green onions, sliced thin
– [ ] 1 cup shelled edamame
– [ ] 1 avocado (or more), cubed
– [ ] Chopped peanuts to top

Dressing:
– [ ] 1/4 cup soy sauce or less
– [ ] 1/4 cup rice wine vinegar
– [ ] 1 table spoon olive oil or sesame oil
– [ ] Dash of sesame oil
– [ ] Juice of 1 lime
– [ ] 1-2 clove garlic (pressed)

Instructions
1. Bowl the rice for (2 cups of water to 1.5 cups rice and cook covered for about 10 minutes)
2. Preheat oven to 400
3. Mix cooked rice with chili paste and oil and spread thin on a baking sheet
4. Bake rice for up to 40 min, tossing every 10-15 min (bake for less time if you want it less crispy)
5. Chop veggies and mix salad ingredients, reserving peanuts
6. Mix the dressing in a separate bowl and combine with salad
7. Plate the dish- bed of crispy rice, salad mixture, peanuts on top