Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a delightful and refreshing dish perfect for a light lunch or side. Featuring crispy fried day-old rice tossed with fresh vegetables and coated in a creamy, flavorful peanut dressing, this salad combines textures and tastes for a satisfying meal in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame (cooked or frozen)
- 2 green onions, chopped
- 1/4 cup cilantro, chopped (optional)
Peanut Dressing Ingredients
- 3 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 2 tablespoons water (to thin the dressing)
Instructions
- Prepare the rice: Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the 2 cups of day-old cooked white rice. Fry the rice for about 5-7 minutes, stirring occasionally, until it becomes crispy and slightly golden. Remove from heat and let it cool.
- Make the peanut dressing: In a small bowl, whisk together 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, and 1-2 teaspoons sriracha for a spicy kick. Add 2 tablespoons water gradually to thin the dressing to your desired consistency, stirring well until smooth.
- Combine the salad ingredients: In a large mixing bowl, add the julienned cucumber, sliced red bell pepper, shredded carrots, cooked edamame, chopped green onions, and cilantro if using.
- Toss the salad: Add the cooled crispy rice into the vegetable mixture. Pour the peanut dressing over the salad and toss everything thoroughly to ensure an even coating of the dressing.
- Serve: Transfer the salad to serving bowls or plates. This salad is best enjoyed immediately to retain the crispiness of the rice, though it can also be chilled for a short time before serving if preferred.
Notes
- Use day-old rice for best results as freshly cooked rice is too soft and will not crisp properly.
- Adjust the amount of sriracha to control the spice level or omit for a milder flavor.
- Substitute peanut butter with almond butter for a different nutty flavor or if you have peanut allergies.
- For a gluten-free version, use tamari instead of soy sauce.
- This salad can be enhanced by adding protein like grilled chicken or tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian-inspired
