Introduction

This Chile-Lime Crispy Rice with Roasted Vegetables is a vibrant and flavorful dish perfect for using leftover rice. Crispy, tangy, and packed with fresh herbs and roasted veggies, it makes for a satisfying meal that’s both wholesome and easy to prepare.

Chile-Lime Crispy Rice with Roasted Vegetables Recipe - Recipe Image

Ingredients

8 ounces brussels sprouts, trimmed and halved (about 2 cups)
8 ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups)
8 ounces mini sweet peppers, stemmed, seeded, and halved (about 2 cups)
6 tablespoons canola or vegetable oil
5 tablespoons lime juice (from about 3 limes)
2 tablespoons fish sauce
1 1/2 to 2 tablespoons chile-garlic sauce or Sriracha, to taste
2 garlic cloves, finely chopped
2 cups packed leftover cooked jasmine rice
1/2 small red onion, thinly sliced
1/2 cup loosely packed fresh cilantro, coarsely chopped
1/2 cup loosely packed fresh mint, coarsely chopped

Instructions

Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the brussels sprouts, green beans, and mini sweet peppers with 2 tablespoons of oil. Spread the vegetables in a single layer on a large sheet pan and roast for 25 to 30 minutes, or until the brussels sprouts are tender. Reserve the bowl for later.
Step 2: While the vegetables roast, combine the lime juice, fish sauce, chile-garlic sauce (or Sriracha), and finely chopped garlic in a medium bowl or jar. Set aside.
Step 3: Heat the remaining 4 tablespoons of oil in a large skillet over medium-high heat until hot, about 3 minutes.
Step 4: Carefully add the cooked jasmine rice to the skillet. Use a spatula to press the rice into an even layer. Cook without stirring until the bottom is golden and crispy, about 3 minutes. Flip the rice over, pressing down again, and cook until the other side is golden and crispy, about 3 more minutes. Transfer the crispy rice to a large paper towel-lined plate and let it cool slightly.
Step 5: In the reserved bowl, toss the roasted vegetables with the dressing and sliced red onion. Break up any clumps in the crispy rice and add it to the bowl along with the chopped cilantro and mint. Toss everything gently to combine and serve immediately.

Tips & Variations

Use cold, leftover rice for best results; freshly cooked rice can be too soft and sticky.
Adjust the amount of chile-garlic sauce or Sriracha based on your preferred spice level.
Try adding chopped roasted peanuts or cashews for extra crunch and flavor.
Substitute fish sauce with soy sauce or tamari for a vegetarian option.
Feel free to swap the vegetables for others you have on hand, such as asparagus or broccoli.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to help restore the crispiness of the rice. Avoid microwaving if possible, as it can soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without fish sauce?

Yes, you can substitute fish sauce with soy sauce or tamari to keep the dish vegetarian or if you prefer a milder flavor.

What type of rice works best for this recipe?

Leftover cooked jasmine rice is ideal because it’s less sticky and crisps up nicely. Using freshly cooked rice is possible but may result in less crispy texture.