Description
This crispy rice salad combines golden, crunchy rice with fresh herbs, crisp vegetables, and a bold, tangy dressing. Perfect as a light meal or a side dish, it’s inspired by Southeast Asian flavors and delivers amazing texture in every bite.
Ingredients
For the crispy rice:
2 cups cooked jasmine or basmati rice (preferably day-old)
1–2 tablespoons neutral oil (e.g., avocado or sunflower oil)
Pinch of salt
For the salad base:
½ cup sliced cucumber
¼ cup chopped scallions
¼ cup fresh mint leaves
¼ cup cilantro leaves
1 small red chili, thinly sliced (optional)
¼ cup chopped peanuts or cashews
For the dressing:
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce (or soy sauce for vegan)
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 clove garlic, finely grated
1 teaspoon grated ginger
Instructions
Prepare the crispy rice:
Heat oil in a nonstick or cast-iron skillet over medium-high heat. Press rice into the pan in a flat layer. Let it crisp for 5–7 minutes per side without stirring. Flip or break into chunks and crisp both sides. Remove and let cool on paper towels.Make the dressing:
In a small bowl, whisk together lime juice, vinegar, fish sauce, sesame oil, honey, garlic, and ginger until emulsified.Assemble the salad:
In a large bowl, combine cucumber, scallions, herbs, chili, and nuts. Drizzle with dressing and toss gently.
Add the rice:
Just before serving, fold in the crispy rice. Toss lightly and serve immediately for maximum crunch.
Notes
Make the rice ahead and store it uncovered at room temp to keep it crispy.
For a protein boost, add shredded chicken, tofu, or shrimp.
To make it vegan, use soy sauce and maple syrup.
Works great as a base for leftovers—add what you have.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Fried, Tossed
- Cuisine: Asian-Inspired