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Viral Asian Crispy Rice Salad with Peanut Sesame Dressing

Close-up of a vibrant crispy rice salad mixed with sliced cucumbers, red peppers, and topped with fresh mint leaves.
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Make this fresh, crunchy Asian Crispy Rice Salad featuring baked crispy rice, crisp vegetables, and a bold peanut sesame dressing. This recipe is satisfying, flavorful, and perfect for lunch, dinner, or meal prep.

Ingredients

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  • 2 cups cooked short-grain rice, cooled
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1 cup vegetable oil for frying (or use baking method)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • Optional Protein: 8 oz cooked chicken breast or 8 oz baked tofu, sliced
  • For the Peanut Sesame Dressing:
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water, to thin

Instructions

  1. Prepare the rice: Spread the cooled cooked rice thinly on a baking sheet. Drizzle with 1 tablespoon sesame oil, 1 teaspoon soy sauce, and salt. Mix gently to coat.
  2. Crisp the rice: For frying, heat 1 inch of vegetable oil in a skillet over medium-high heat. Press the seasoned rice firmly into a thin layer in the hot oil. Fry for 4-6 minutes per side until golden brown and very crispy. Remove and drain on paper towels. For baking, spread the rice thinly on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crunchy. Break into bite-sized clusters.
  3. Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, ginger, and minced garlic. Add hot water, one tablespoon at a time, until the dressing reaches a pourable consistency.
  4. Assemble the salad: In a large bowl, combine the crispy rice clusters, carrots, cucumber, red bell pepper, green onion, cilantro, and mint. If using, add your cooked protein.
  5. Dress and serve: Pour the peanut sesame dressing over the salad ingredients. Toss gently to coat everything without breaking up the crispy rice too much. Serve immediately for maximum crunch.

Notes

  • For the best texture, keep the crispy rice separate from the vegetables and dressing until just before serving.
  • You can substitute jasmine rice for short-grain rice in this recipe.
  • If you prefer a spicier dressing, add 1 teaspoon of chili garlic sauce to the dressing mixture.

Nutrition

Find it online: https://hearthbite.com/crispy-rice-salad/