Crispy Rice Peanut Chili Salad (Print-Friendly Format)
Crispy jasmine rice, edamame, avocado and fresh herbs combined with bold peanut-chili dressing for vibrant flavor.
# Required Ingredients:
→ Crispy Chili Rice
01 -
400 g cooked jasmine rice
02 -
15–30 ml chili oil (or neutral oil for less heat)
03 -
30 ml soy sauce
→ Salad Base
04 -
150 g shelled edamame, thawed if frozen
05 -
1 ripe avocado, diced
06 -
1 English cucumber, thinly sliced
07 -
1 red bell pepper, thinly sliced or diced
08 -
3 spring onions, thinly sliced (both white and green parts)
09 -
15 g fresh coriander, chopped
10 -
6 g fresh dill, roughly chopped
11 -
30 g unsalted peanuts, crushed
12 -
Chili flakes or Sriracha, optional for serving
→ Peanut-Chili Dressing
13 -
45 g creamy peanut butter
14 -
1–3 garlic cloves, minced
15 -
5–10 ml Sriracha (optional; reduce or omit for less heat)
16 -
30 ml rice vinegar
17 -
30 ml soy sauce
18 -
30–60 ml water, to thin as needed
# How to Make It:
01 -
Combine edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, coriander, and dill in a large mixing bowl.
02 -
Preheat oven to 220 °C. Spread cooked rice evenly on a baking tray, drizzle with chili oil and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10 and 15 minutes, until rice is deep golden and crisp. Alternatively, use an air fryer at 200 °C for 12–14 minutes, shaking halfway through.
03 -
In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Adjust seasoning to taste.
04 -
Pour peanut-chili dressing over the salad base, add the warm crispy rice, and gently toss to combine. Garnish with crushed peanuts and an optional drizzle of chili oil or Sriracha. Serve immediately.
# Additional Information:
01 -
Ensure the rice is spread in a single layer for even crisping and to prevent steaming.
02 -
For best results, use day-old rice as it crisps more effectively than freshly cooked rice.