Description
This crispy rice salad is a satisfying mix of textures and flavors — crunchy rice, fresh veggies, herbs, and a zesty dressing come together in a refreshing, savory dish. Perfect as a side or light main, and endlessly customizable!
Ingredients
-
2 cups cooked jasmine or basmati rice (preferably chilled)
-
2 tbsp vegetable oil
-
1 cup shredded carrots
-
1/2 cup chopped cucumber
-
1/2 cup chopped scallions
-
1/2 cup fresh herbs (cilantro, mint, or basil)
-
1/4 cup chopped peanuts or cashews (optional)
Dressing:
-
2 tbsp lime juice
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
1 tsp honey or maple syrup
-
1 clove garlic, minced
-
Pinch of chili flakes (optional)
Instructions
-
Crisp the Rice:
Heat oil in a nonstick skillet over medium-high heat. Press rice into pan in an even layer. Cook undisturbed for 5–7 minutes or until crispy and golden. Flip in sections and crisp the other side. Let cool slightly. -
Mix the Salad:
In a large bowl, combine carrots, cucumber, scallions, herbs, and nuts. -
Add Rice & Dressing:
Add crispy rice to the bowl. In a small jar or bowl, whisk dressing ingredients and toss with the salad. -
Serve:
Serve immediately while the rice is still slightly warm and crunchy.
Notes
-
Best with day-old rice for maximum crispiness.
-
Add grilled chicken, tofu, or shrimp for a heartier version.
-
Easily made gluten-free with tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 280kal
- Sugar: 4g
- Sodium: 400mg
- Fat: 13
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g