Description

A vibrant and flavorful dish featuring crispy pan-fried jasmine rice paired with oven-roasted Brussels sprouts, green beans, and sweet peppers, all tossed in a zesty chile-lime dressing with fresh herbs. Perfect as a light main or a hearty side, this recipe balances crispy textures with bright, aromatic flavors.

Ingredients

Scale

Vegetables

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)
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

Dressing

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

Other

6 tablespoons canola or vegetable oil, divided
2 cups packed leftover cooked jasmine rice

Instructions

Roast the vegetables: 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 canola or vegetable oil. Spread the vegetables in a single layer on a large sheet pan. Roast for 25 to 30 minutes, or until the Brussels sprouts are tender and vegetables are caramelized. Reserve the bowl used for tossing.
Make the dressing: 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, stirring well to integrate all the flavors.
Prepare the crispy rice: Heat the remaining 4 tablespoons of oil in a large skillet over medium-high heat until hot, about 3 minutes. Add the packed cooked jasmine rice to the skillet carefully to avoid oil splatters. Press the rice firmly into an even layer with a spatula. Cook until the bottom is golden brown, about 3 minutes. Flip the rice over, press down firmly again, and cook to crisp the other side for another 3 minutes. Transfer the crispy rice to a large paper towel-lined plate and let it cool slightly.
Toss and serve: In the reserved large bowl, toss the roasted vegetables with the prepared dressing and thinly sliced red onion. Break up any clumps of the crispy rice and add it to the bowl along with the chopped cilantro and mint. Toss everything together gently but thoroughly until well combined. Serve immediately to enjoy the contrast of textures and fresh flavors.

Notes

Using leftover chilled rice helps achieve crispiness when pan-frying by reducing moisture.
Adjust the amount of chile-garlic sauce or Sriracha according to your preferred spice level.
For a vegetarian or vegan option, replace fish sauce with soy sauce or tamari.
Use a non-stick skillet for easier handling of the rice and to prevent sticking.
This dish is best served immediately to maintain the crisp texture of the rice and freshness of the vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting and Frying
Cuisine: Asian Fusion

Keywords: crispy rice, roasted vegetables, chile-lime dressing, Brussels sprouts, green beans, sweet peppers, pan-fried rice, jasmine rice recipe