Crispy Rice Salad

Start by adding some olive oil and coconut aminos to a stovetop pan. Once warm, add your cooked rice and flatten to cover the entire pan. Cook on high until it starts to pop/crackle, then begin breaking it up by stirring. Cook for 4-5 minutes and remove from stove. Set aside.

For the dressing, combine 1/3 cup olive oil, 2 tbsp sriracha, 2 tbsp coconut aminos (or soy sauce), 2 tbsp brown sugar, 2 tbsp lime juice, 1 tsp ground ginger, and sea salt.

Add all salad ingredients (shredded red cabbage, diced cucumbers, diced scallions, diced avocado, cooked edamame, chopped cilantro, crumbled tofu) to a large serving bowl. Add the cooked crispy rice. Pour the prepared dressing over the salad and toss to combine. Serve cold and enjoy.