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Crispy rice salad with peanut-chili dressing is my answer to craving something wildly flavorful yet nourishing. There is something totally addictive about the mix of hot golden rice shards, creamy avocado, and a smack of tangy heat in every bite. This bowl is fresh crunchy spicy and surprisingly filling perfect for a vegan main or lively side dish.
I became obsessed with crispy rice after my first attempt made the whole house smell amazing and we fought over who got the last crunchy bite. This recipe quickly became our top “craving cure” lunch.
Ingredients
- Cooked jasmine rice: brings a natural floral aroma and goes crispy when fried or roasted for the base of the salad best with day-old cold rice for max crunch
- Chili oil or neutral oil: adds a spicy kick or keeps it mild and helps rice crisp choose a good oil with no burnt smell
- Soy sauce: adds umami richness taste your soy sauce and go for naturally brewed if possible for depth
- Shelled edamame: packs in protein and bright green color thaw frozen edamame for convenience
- Ripe avocado: gives creamy richness look for fruit that yields slightly under gentle pressure with no brown spots
- English cucumber: fresh crunch and color opt for firm unblemished cucumbers
- Red bell pepper: sweet crispness and bright color pick peppers that feel heavy and glossy
- Spring onions: add herbal bite and color use both white and green parts for layers of flavor
- Fresh coriander: cilantro for zesty brightness choose leaves that are perky and vibrant
- Fresh dill: gives a unique herbal note use fronds and thicker stems for more aroma
- Crushed peanuts: bring a salty crunch use roasted for optimal flavor and texture
- Creamy peanut butter: forms the base of the dressing go for natural unsweetened for best taste
- Garlic cloves: provide savory heat mince fresh for punch
- Sriracha or chili sauce: adds spice use a little for a gentle heat or more for extra bite
- Rice vinegar: gives tang that cuts through the richness choose one that tastes mellow not too sharp
- Water: helps thin the dressing so it coats everything smoothly add bit by bit
- Optional chili flakes or Sriracha: on top for those who want even more heat
Step-by-Step Instructions
- Prep the Salad:
- Combine the edamame avocado cucumber red bell pepper sliced spring onions coriander and dill in a large bowl. Toss gently just enough to mix without mashing the avocado.
- Make the Crispy Chili Rice:
- Spread cold cooked rice onto a baking tray in an even layer. Drizzle it all with chili oil or a neutral oil followed by soy sauce. Use your hands or a spatula to toss the rice until each grain is coated. Roast in a hot oven until deep golden and crispy stirring partway to keep it evenly crunchy. This usually takes about twenty minutes but watch so it does not burn.
- Whisk the Dressing:
- In a separate small mixing bowl combine creamy peanut butter minced garlic Sriracha as desired rice vinegar and soy sauce. Begin stirring and add water a splash at a time until you get a pourable silky consistency. Taste and adjust seasoning if you want more heat or tang.
- Assemble and Serve:
- Pour the freshly made dressing over your salad ingredients. Toss gently until coated. Top with the warm crispy rice and gently mix again so you do not lose the rice’s crunch. Sprinkle with crushed peanuts and drizzle a bit more chili oil or Sriracha if you like it spicy. Serve immediately to enjoy the best texture.
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Dill is the unsung hero here I love how it perks everything up with its aromatic brightness. The first time I shared this with a friend the explosion of fresh herbs got more compliments than even the crispy rice
Storage Tips
Store the salad vegetables and dressing separately in airtight containers in the fridge for up to two days. Keep the crispy rice at room temperature in a sealed container for best crunch. Only combine everything right before serving to prevent sogginess.
Ingredient Substitutions
Try brown rice for a chewier crispy base or use short-grain rice for a sticky crunch. Almond butter can replace peanut butter in the dressing for a twist. Add snap peas or shredded carrots if you want more color and crunch. If you do not love cilantro simple parsley works too.
Serving Suggestions
Pile this salad into a big bowl for a power lunch or divide onto small plates as a starter. For a heartier meal add grilled tofu or tempeh on top. I like serving it alongside a bowl of miso soup or roasted sweet potato for a nourishing dinner.
Cultural and Historical Context
Inspired by both Southeast Asian crispy rice salads and contemporary vegan fusion bowls this recipe celebrates bold peanut dressings and the timeless appeal of fried rice. You get a taste of global street food together with the freshness of a California-style salad. It is one of those dishes you will find people asking for again.
Frequently Asked Questions About Recipes
- → How do I get crispy rice without frying?
Baking cooked rice at a high temperature or using an air fryer yields crisp, golden grains with minimal oil and fuss.
- → Can I make the peanut-chili dressing ahead?
Yes, prepare the dressing in advance and refrigerate it. Stir or whisk before serving to restore texture.
- → What protein alternatives work in this dish?
Besides edamame, try shelled peas or cooked chickpeas for a plant-based boost and a similar bite.
- → How do I keep avocado fresh in salads?
Add avocado just before serving and toss gently to prevent browning and mushiness in the salad.
- → Can I customize the salad with extra veggies?
Absolutely. Try shredded carrots, sliced radishes, or snap peas for added crunch and color.
- → Is this salad suitable for meal prep?
Keep rice, dressing, and vegetables separate until serving, then combine for best texture and freshness.