The best way to use up leftover rice 🍚

📲 TRY OUR APP: https://bit.ly/PUL_app (or search "Pick Up Limes" on the app store) 👀 Find this “Three Bean Crispy Rice Salad” recipe in our app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 3 servings ~ Fried rice 2 cups cooked white rice* 1 Tbsp vegetable oil Dressing 1 small shallot, thinly sliced 2 garlic cloves, crushed 1 lime, juiced ¼ cup sodium-reduced soy sauce 3 Tbsp olive oil 2 Tbsp maple syrup 1 Tbsp toasted sesame seeds Salad base 1½ cups cooked kidney beans 1½ cups cooked chickpeas 1½ cups cooked pinto beans ¼ cup fresh parsley, chopped DIRECTIONS 1. Cook the rice according to the package instructions. Then spread it out on a large tray and let it cool off. 2. Add oil to a large pan and heat over medium-high. 3. Press rice into a flat layer on the pan and cook for about 15 - 20 minutes, or until golden and crispy to your liking. Toss once or twice while cooking. 4. Meanwhile, mix the dressing ingredients together in a small bowl. Set aside. 5. Add the beans and parsley to a large bowl. 6. Break the rice into bite-sized clumps and add them to the bowl. When ready to enjoy, pour over the dressing and toss to coat. Enjoy! NOTE * Note the ratio of uncooked rice to cooked rice is 1 to 3. So if cooking the rice from dry, use ⅔ cup uncooked rice to yield 2 cups when cooked. 👩🏻‍🍳 SUBSCRIBE: for more deliciousness @PickUpLimes