Crispy Rice Bowls with Edamame

by

These crispy rice bowls are fresh, flavorful, and packed with plant-based protein. Toasted rice is topped with edamame, crunchy cucumbers, and shredded cabbage, then finished with a creamy peanut dressing that ties everything together.

I’m always looking for easy vegetarian meals that are satisfying without requiring a long list of ingredients. These crispy rice edamame bowls are a great option! The crispy rice is the star of the show. When baked in the oven with a little olive oil and seasoning, leftover rice transforms into golden, crunchy bites that add amazing texture to the bowl. Crunchy veggies and edamame add fiber and protein. The creamy peanut dressing pulls it all together. This recipe is also a perfect way to use leftover rice. Day-old rice dries out slightly in the fridge, which helps it crisp up beautifully in the oven.

edamameedamame

Ingredients and Substitutions

  • Rice: Day-old rice works best because it’s slightly drier and crisps up better in the oven. Jasmine rice, basmati rice, or long-grain white rice all work well.
  • Olive oil: A little oil helps the rice get crispy and golden.
  • Garlic powder and salt: These simple seasonings add flavor without overpowering the bowl.
  • Edamame: Edamame adds protein and a slightly sweet, nutty flavor. I used frozen, shelled edamame.
  • Cucumber: Thinly sliced cucumber adds freshness and crunch.
  • Shredded cabbage: This adds texture and bulk to the bowl. Pre-shredded coleslaw mix is an easy shortcut.
  • Soy sauce: Soy sauce adds savory umami flavor. Use tamari if you need a gluten-free option.
  • Peanut butter: Peanut butter creates the creamy base for the dressing. You could swap in sun butter for a nut-free option.
  • Rice vinegar: This adds a bright, tangy flavor that balances the richness of the peanut butter.
  • Sesame oil or avocado oil: Sesame oil adds a nutty flavor, while avocado oil keeps the flavor more neutral. (I personally find sesame oil to be a bit overpowering, so I prefer avocado oil.)
  • Maple syrup or honey: A little sweetness balances the salty and tangy flavors in the dressing.
  • Fresh ginger: Grated ginger adds a hint of spicy flavor.

How to Make Peanut Sauce

To make the peanut sauce, whisk the ingredients together until combined. If you have any trouble getting the peanut butter to mix, try warming it in the microwave in 10 second increments at 50% power.

How to Make Crispy Rice

Spread cold rice onto a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and salt. Toss to coat.
Bake until rice is golden and crispy.

Tips for the Best Crispy Rice

  • Use cold rice. Rice that’s been refrigerated overnight crisps up much better than freshly cooked rice.
  • Spread the rice evenly. A thin layer helps the rice crisp instead of steaming.
  • Don’t skip stirring. Stirring halfway through baking helps ensure the rice gets crispy on all sides.

Storage Tips

The crispy rice is best enjoyed fresh while it’s still crunchy. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or air fryer for a few minutes to restore some crispiness. The peanut dressing can be stored separately in the refrigerator for up to 5 days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

These crispy rice bowls are fresh, flavorful, and packed with plant-based protein. Toasted rice is topped with edamame, crunchy cucumbers, and shredded cabbage, then finished with a creamy peanut dressing that ties everything together.

For the Crispy Rice

  • 2 cups cooked rice (day-old works best)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For the bowls

  • 1 cup shelled edamame (thawed if frozen)
  • 1/2 cup thinly sliced cucumber
  • 2 cups shredded cabbage or coleslaw mix

For the Dressing

  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil or avocado oil
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon freshly grated ginger
  1. Preheat the oven to 425°F. Spread the rice on a baking sheet and toss with olive oil, garlic powder, and salt.
  2. Bake for 20–25 minutes, stirring once, until the rice is golden and crispy.
  3. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, and ginger.
  4. Divide the crispy rice between two bowls. Top with edamame, cabbage, and cucumbers. Drizzle with peanut sauce.

Instructions

Drizzle with the peanut dressing and serve immediately.