Crispy rice is about to be your new BFF! This crispy rice broccoli salad is irresistible: oven-toasted until golden and fragrant, tossed with roasted broccoli florets, toasted sesame, bright lime, and a mix of fresh toppings for a perfect combination of flavor and texture.
New favorite salad alert!
This may be called a salad, but it’s really a crunchy celebration of textures: crispy jasmine rice, broccoli roasted right on the same sheet pan, a nutty sesame drizzle, bright lime, and a few finishing touches that elevate every bite.
Make this and everyone will be thrilled.
I’ve made other crispy rice salads for years, and this version was inspired by those earlier bowls—especially one I’ve been making regularly that uses kale and chopped peanuts. But the real spark for this salad was my kids’ surprising love of broccoli.
We enjoy roasted broccoli so often at our house that I’m always looking for new ways to use it. This salad combines sesame-roasted broccoli with crispy rice, green onions, cilantro, and lime for a fresh, craveable dish.
If you love texture, the crispy rice will blow your mind. It adds so much to salads, grain bowls, or even as a crunchy garnish on mains. It’s also embarrassingly easy: toss leftover jasmine rice in olive oil, season, and roast on a sheet pan until crisp.
Two important tips:
- Use leftover rice. Day-old rice is drier and crisps up better.
- Crisp the rice first, then add the broccoli. Roast the rice until mostly crispy, then add the florets to finish roasting together so both components pick up golden color and flavor.
Once the rice and broccoli are roasted, scrape them from the pan into a large bowl. Drizzle with toasted sesame oil and a squeeze or two of fresh lime. Toss in thinly sliced green onions, toasted sesame seeds, and plenty of chopped cilantro. Taste and adjust with a pinch of salt, extra soy sauce, or a bit of rice wine vinegar if you like a briny edge.
This salad is great on its own, but it also makes a fantastic base for protein—shrimp, chicken, or tofu are all excellent additions. If you like heat, finish with chili crunch or a drizzle of chili oil.
Crispy Rice Salad with Sesame Roasted Broccoli
Crispy Rice Salad with Sesame Roasted Broccoli
Crispy rice oven-toasted until golden and fragrant, tossed with broccoli florets, toasted sesame, and lots of lime — a flavor and texture lovers’ dream.
Ingredients
- 1.5 tablespoons olive oil
- 1.5 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cups leftover cooked jasmine rice (day-old is best)
- 4 cups broccoli florets
- Kosher salt and pepper
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1 to 2 tablespoons toasted sesame oil (for finishing)
- Lime wedges, for spritzing
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, whisk 1 tablespoon olive oil, 1 tablespoon sesame oil, and the soy sauce. Drizzle over the rice and toss to coat. Spread the rice on a baking sheet.
- Roast the rice for 15 to 20 minutes, until it’s fairly crispy. If your rice is moister, it may take a bit longer.
- While the rice roasts, toss the broccoli with the remaining 1/2 tablespoon olive oil and 1/2 tablespoon sesame oil. Season with kosher salt and pepper.
- Add the broccoli to the sheet pan with the rice, tossing to combine. Return to the oven and roast 15 to 20 minutes more, until the broccoli is golden and crisp.
- Scrape the rice and broccoli into a large bowl. Top with green onions, cilantro, and toasted sesame seeds. Drizzle with additional toasted sesame oil and spritz with lime. Taste and add more salt or soy sauce if needed. Serve immediately.
