Main Dishesbonappetit4.3
Zucchini With Crispy Rice and Lime
Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●pot
- ●dutch oven
- ●spatula
- ●oven
📝 Preparation Steps
1
Whisk 3 Tbsp. fresh lime juice, 1 Tbsp. chili crisp, 1 Tbsp. fish sauce, 1 Tbsp. soy sauce, and 2 tsp. sugar in a large shallow bowl to combine. Set dressing aside.
. fresh lime juice3 Tbsp. chili crisp1 Tbsp. fish sauce1 Tbsp. soy sauce1 Tbsp. sugar2 tsp
2
Spread 2 cups chilled day-old cooked white rice out on a rimmed baking sheet, breaking up any clumps with your hands. Sprinkle with 2 Tbsp. rice flour and gently toss until rice is well coated and no flour remains on baking sheet.
chilled day-old cooked white rice2 cups. rice flour2 Tbsp
3
Heat ¼ cup vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Add rice; reserve baking sheet. Gently toss with a heatproof rubber spatula to coat rice with oil and cook, tossing occasionally and breaking up any clumps of rice with spatula, until crisp and golden, 10–⏱️ 12 minutes. Transfer crispy rice to reserved baking sheet and spread out into an even layer.
4
Heat remaining 2 Tbsp. vegetable oil in same pot over medium-high. Add as much of 3 zucchini, quartered lengthwise, halved crosswise, as will fit in an even layer, arranging cut side down. Cook, undisturbed, until well browned underneath, about ⏱️ 2 minutes. Toss, then add remaining zucchini (cooking will have shrunk them slightly, making more space; it’s okay if they don’t all fit in a single layer). Cook, turning occasionally with tongs and transferring pieces to bowl with reserved dressing as they are done, until deep golden brown on cut sides, 3–⏱️ 4 minutes.
zucchini, quartered lengthwise, halved crosswise3
5
Add ½ small red onion, thinly sliced, and crispy rice to bowl with dressing and zucchini and toss to coat. Taste and season with kosher salt. Top with basil leaves and mint leaves.
zucchini, quartered lengthwise, halved crosswise3Kosher saltBasil leaves and mint leaves (for topping)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...