Got some cooked rice sitting in the fridge since last night? That’s exactly what you need. This salad is a weekend kind of idea — no rush, just an oven at 200°C and a few vegetables hanging out in the crisper drawer.
Ingredients :
- Cooked rice (day-old) — This is the foundation of everything. Jasmine rice works great — its long grains separate easily and crisp up evenly. The key is that it’s cold and dry. Take it straight from the fridge, not reheated, not damp.
- Toasted sesame oil — Not the white, neutral sesame oil — the golden one, pressed from toasted seeds. It smells strong; one tablespoon perfumes the entire dish. Don’t replace it with another oil; it would be a shame.
- Frozen edamame — Shelled soybeans, thawed at room temperature. No need to cook them further. They have a firm bite and a beautiful bright green color in the bowl.
- Coleslaw mix — That bag of shredded cabbage found in the produce aisle. A real time-saver. Otherwise, thinly sliced napa cabbage works perfectly — slightly more delicate, a bit less crunchy.
