Loaded with texture and bursting with amazing flavors, this Crispy Rice Salad is something I crave at least once a week. It’s a beautiful balance of flavors and textures, cool and hot, tender and crisp, all together in one crave-worthy, perfect bowl. It comes together quickly and friends rave about it whenever I bring it to a potluck.
I’m definitely guilty of thinking of salads in the “good for you but boring” category. It takes a lot for me to crave a salad. But this is one salad trend I can fully get behind!
There’s something magical about Crispy Rice Salad–it’s the kind of dish that hits every note. It’s crunchy, bright, savory and just a little bit spicy. Filled with warm, golden bits of oven-crispy rice tossed with fresh herbs like cilantro and mint, juicy bursts of zesty lime, creamy avocado and crunchy cucumber, it’s then topped with thinly sliced onions and salty peanuts for more crunchy goodness. It’s so satisfying and so good. Totally worth the hype of that this viral salad trend has elicited.
If you’ve never made something that calls for crisp rice, you may wonder if this extra step is worth it. Believe me, it’s the secret step to making the rice just right for this recipe. Cooking the rice in the oven after it’s been precooked makes it crispy on the outside and still tender on the inside. Plan ahead and make a batch the day before, and you’ll be so glad you did!
This dish is influenced by Nam Khao, a popular dish in Lao cuisine, and the basic idea is to combine crispy textures with bold, fresh flavors. Some of my other favorite dishes featuring big flavor include Vietnamese-inspired Banh Mi, Asian Lettuce Wraps, and Cajun-Spiced Cilantro Burgers!
What You’ll Need
This is an overview of the ingredients you’ll need. Scroll down to the printable recipe card below this post for ingredient quantities and full instructions.
- Jasmine rice – Precook the rice and let it cool, so you can crisp it up.
- Chili crisp – I buy this at Trader Joe’s (it’s called “Crunchy Chili Onion” there) or you can order it online.
- Soy sauce – Provides a salty, umami-rich flavor.
- Sesame oil – Gives a nutty, toasted flavor to both the dressing and the rice.
- Persian cucumbers – These are smaller than other cucumbers, with a thin skin and have a crisp texture that’s ideal for this recipe.
- Edamame – Contributes a slightly sweet and buttery flavor to the salad.
- Green onions – Milder than regular onions, they give a fresh flavor.
- Fresh mint – This herb has a cool and refreshing flavor with a slight sweetness.
- Cilantro – Citrusy with a hint of pepper, this herb brightens the salad and you can add more to your liking.
- Avocado – Adds a creamy and buttery texture with a mild flavor.
- Salted peanuts – These help create the crispy, crunchy texture.
- Olive oil – The smooth, velvety texture of the dressing comes from olive oil.
- Rice vinegar – Brightens the flavor profile and adds a tangy contrast to the other ingredients.
- Tahini – Gives a creamy texture and richness to the dressing.
- Honey – Provides sweetness and balances the acidity of the dressing.
- Garlic – Adds a umami-rich boost and bold flavor.
- Ginger – You’ll finely grate fresh ginger to add some zesty heat.
- Cumin – Contributes an earthy, warm flavor with a slightly nutty taste.
- Kosher salt – This flavor enhancer helps bring out the other flavors in the recipe.
How to Make Crispy Rice Salad
- Crisp rice. Combine the cooled rice, soy sauce, chili crisp and sesame oil. Toss well and spread on a baking sheet lined with parchment paper. Bake for 35-40 minutes, tossing the rice every 10-15 minutes to evenly crisp it.
- Prep salad. While the rice is cooking, prepare the salad ingredients by slicing the cucumbers, green onions, and fresh herbs.
- Mix salad. Combine the prepared salad ingredients in a large bowl.
- Make dressing. Whisk all of the dressing ingredients in a medium jar or bowl. Pour over the salad and toss to evenly coat. Add the crispy rice last and toss, then serve.
Texture is key when making this dish, and you want a variety that will crisp up nicely without falling apart or getting soggy. I prefer jasmine rice, although basmati rice can be used as well. For best results, use rice that’s day-old, or refrigerate cooked rice for at least 2 hours if you’re making it on the same day as the salad.
Store the individual components separately if possible, and reheat the rice in a skillet to revive some of the crunch. If the salad has already been mixed, just enjoy the flavorful salad as a softer, still delicious, salad. It keeps for three days in the refrigerator.
There are a lot of add-ins that work well in this salad. Some of my favorites are thinly sliced cabbage, cashews, and mangos. If you’d like to add a protein, try grilled chicken or shrimp, or baked salmon.
If you make the rice on the same day as the salad, be sure to refrigerate it for at least two hours before baking it.
How to Store Crispy Rice Salad
Leftovers can be stored in the refrigerator for up to 3 days. If the salad has already been blended, the rice will soften but it will still taste great.
More Asian-inspired Recipes
- Salmon Sushi Bake
- Korean Beef Short Ribs
- Thai Peanut Sauce Noodles
- Asian Pulled Pork Sliders
- Thai Sticky Mango Rice
Viral Crispy Rice Salad
Ingredients
Rice
- 2 cups cooked jasmine rice cooled
- 2 Tablespoons chili crisp (I use Trader Joe's "crunchy chili onion")
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
Salad
- 4-5 Persian cucumbers thinly sliced (or 1 English cucumber)
- 1 cup shelled frozen edamame (thawed)
- 1 bunch green onions thinly sliced (about ¾ cup)
- 1/2 bunch fresh mint chopped (about ¼ cup)
- 1/2 bunch fresh cilantro chopped (maybe the full bunch?)
- 2 avocados diced
- 1 cup salted peanuts finely chopped
Dressing
- 1/3 cup olive oil
- 3 Tablespoons rice vinegar
- 3 Tablespoons tahini (or peanut butter!)
- 1 1/2 Tablespoons honey
- 2 cloves garlic mashed
- 2 Tablespoons fresh ginger finely grated
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 teaspoons sesame oil
- 2 teaspoons chili crisp (I use Trader Joe's "crunchy chili onion")
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the cooled rice, soy sauce, chili crisp, and sesame oil. Toss well to evenly season the rice, then spread even onto the parchment paper.2 cups cooked jasmine rice, 1 Tablespoon soy sauce, 2 Tablespoons chili crisp, 1 Tablespoon sesame oil
- Bake for 35-40 minutes, tossing the rice every 10-15 minutes so it crisps evenly. Remove from the oven and set aside.
- Prep all of the salad ingredients and set aside in a large bowl.4-5 Persian cucumbers, 1 cup shelled frozen edamame, 1 bunch green onions, ½ bunch fresh mint, 2 avocados, 1 cup salted peanuts, ½ bunch fresh cilantro
- Whisk all of the dressing ingredients in a medium bowl or jar. Pour over the salad and toss to evenly coat. Add the crispy rice last and toss again.⅓ cup olive oil, 3 Tablespoons rice vinegar, 3 Tablespoons tahini, 1 ½ Tablespoons honey, 2 cloves garlic, 2 Tablespoons fresh ginger, 1 teaspoon ground cumin, ½ teaspoon kosher salt, 2 teaspoons sesame oil, 2 teaspoons chili crisp
- Serve immediately.
Notes
- Can be made ahead – add the avocado, rice, and peanuts just before tossing and serving.
- Storage: This recipe is still good for 3 days in the fridge even if the rice loses its crisp texture.
- Refrigerate the rice for at least 2 hours before toasting if you’re making it the same day as the salad for best results.
absolutely fantastic
Thank you Collins!