Crispy Mushroom Rice Salad
A vibrant and textural Korean-inspired salad featuring golden crispy rice, earthy sautéed mushrooms, and a tangy, spicy gochujang dressing, perfect for a satisfying and healthy meal.
Ingredients
- 3 cup cooked short-grain rice preferably day-old
- 3 tbsp vegetable oil
- 1/2 tsp salt
- 3 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or honey
- 1 clove garlic minced
- 1 tbsp vegetable oil
- 8 oz cremini mushrooms sliced
- 1 large cucumber diced
- 2 medium carrots julienned
- 1 red bell pepper thinly sliced
- 4 green onions chopped
- 1/4 cup fresh cilantro chopped
- 2 tbsp sesame seeds toasted for garnish
Instructions
- Make the Crispy Rice: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add cooked rice and press it down to form a single layer. Sprinkle with salt. Cook undisturbed for 8-10 minutes, until the bottom is golden brown and crispy. Break into irregular crispy chunks. Set aside to cool.
- Prepare the Gochujang Dressing: In a small bowl, whisk together gochujang, rice vinegar, sesame oil, soy sauce, maple syrup, and minced garlic until well combined.
- Sauté Mushrooms: In the same skillet (or a separate one), add 1 tbsp vegetable oil and sauté sliced mushrooms over medium-high heat until softened and browned, about 5-7 minutes. Season lightly with salt and pepper.
- Assemble the Salad: In a large mixing bowl, combine the diced cucumber, julienned carrots, sliced red bell pepper, chopped green onions, and sautéed mushrooms.
- Combine and Serve: Add the cooled crispy rice chunks to the salad mixture. Pour the gochujang dressing over the salad. Toss gently to coat everything. Garnish with fresh cilantro and toasted sesame seeds. Serve immediately.
Notes
For the crispiest rice, use day-old cooked short-grain rice. Don't overcrowd the skillet when frying the rice; cook in batches if necessary. Adjust the gochujang in the dressing to your preferred spice level. This salad is best served immediately to enjoy the crunch of the rice. You can add other vegetables like edamame or corn, or even some shredded chicken or tofu for added protein.