Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, Asian-inspired dish featuring golden, crunchy rice tossed with fresh vegetables and a creamy, spicy peanut dressing. This flavorful salad is perfect for a quick, healthy meal that balances texture and taste, ideal for vegetarians and adaptable for a vegan diet by substituting honey with maple syrup.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked and cooled jasmine or long-grain rice
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons vegetable oil (for crisping rice)
Dressing Ingredients
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes or sriracha
- 1/4 cup warm water (to thin dressing)
Instructions
- Crisp the Rice: Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the cooked rice and press it lightly into the pan to form an even layer. Let it cook undisturbed for 5 to 7 minutes until the bottom turns golden and crispy. Gently stir the rice and continue cooking for another 3 to 5 minutes to crisp more of the rice evenly.
- Prepare the Dressing: In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, 1/2 teaspoon chili flakes or sriracha, and 1/4 cup warm water until the dressing is smooth and pourable.
- Combine Salad Ingredients: In a large serving bowl, combine the crispy rice with shredded carrots, thinly sliced red bell pepper, chopped green onions, and fresh cilantro. Pour the peanut-chili dressing over the salad.
- Toss & Serve: Gently toss all the ingredients together to coat the salad evenly with the dressing. Sprinkle the chopped roasted peanuts on top and serve the salad immediately to enjoy the crunchy texture.
Notes
- For extra protein and flavor, add cooked shrimp, chicken, or tofu to the salad.
- Use day-old rice for the best crispy texture when frying.
- Serve immediately to retain the crispiness of the rice.
- To make a vegan version, substitute honey with maple syrup in the dressing.
