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 degrees Fahrenheit. In a large bowl, toss the brussels sprouts, green beans, and mini sweet peppers with 2 tablespoons of the oil. Spread the vegetables in a single layer on a large sheet pan and roast for 25 to 30 minutes, until the brussels sprouts are tender. Reserve the bowl for later use.

Step 2: While the vegetables roast, combine the lime juice, fish sauce, chile-garlic sauce, and chopped garlic in a medium bowl or jar.

Step 3: Heat the remaining 4 tablespoons of oil in a large skillet over medium-high heat until hot, about 3 minutes.

Step 4: Add the cooked jasmine rice to the skillet carefully, as the oil may spatter. Press the rice firmly into an even layer with a spatula and cook until the bottom is golden brown, about 3 minutes. Flip the rice over, press it down again, and cook until the other side is golden, another 3 minutes. Transfer the crispy rice to a paper towel-lined plate and let cool slightly.

Step 5: Toss the roasted vegetables in the reserved bowl with the lime dressing and sliced red onion. Break up the crispy rice and add it to the bowl along with the cilantro and mint. Toss gently to combine, then serve immediately.

Tips & Variations

For extra smoky flavor, try roasting the vegetables with a sprinkle of smoked paprika.

Use leftover rice that has been chilled; it crisps better than freshly cooked rice.

Feel free to swap fish sauce with soy sauce for a vegetarian-friendly option.

Add toasted peanuts or cashews for extra crunch and texture.

FAQs

Can I use other types of rice for this recipe?

While jasmine rice is preferred for its fragrance and texture, you can use long-grain rice or even basmati. Just ensure the rice is cooked and thoroughly cooled before frying to get a good crispy layer.

What if I don’t have chile-garlic sauce?

You can substitute with Sriracha, another hot sauce, or a mix of chili flakes and a bit of garlic powder. Adjust the amount to your preferred spice level.