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5 from 1 vote

Viral Crispy Rice Salad

Crispy Rice Salad is a beautiful balance of fresh flavors and contrasting textures. It's cool and hot, tender and crisp, all together in one crave-worthy, perfect bowl.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Amy Nash

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 3/4 cup)
  • 1/2 bunch fresh mint chopped (about 1/4 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, 1/2 bunch fresh mint, 2 avocados, 1 cup salted peanuts, 1/2 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.
    1/3 cup olive oil, 3 Tablespoons rice vinegar, 3 Tablespoons tahini, 1 1/2 Tablespoons honey, 2 cloves garlic, 2 Tablespoons fresh ginger, 1 teaspoon ground cumin, 1/2 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. 

Nutrition

Calories: 920kcal | Carbohydrates: 55g | Protein: 21g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 42g | Sodium: 717mg | Potassium: 1168mg | Fiber: 13g | Sugar: 9g | Vitamin A: 368IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 4mg

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