Description
This Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, flavorful dish combining crunchy, golden baked rice with a fresh vegetable medley and a creamy, spicy peanut dressing. Perfect for a quick, refreshing lunch or light dinner, it blends textures and tastes from Asian-inspired ingredients like edamame, cilantro, and chili oil to create a deliciously satisfying salad.
Ingredients
Salad Ingredients
- 2 cups cooked jasmine rice
- 1 cup shelled edamame (thawed if frozen)
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced or diced)
- 3 spring onions (thinly sliced, white and green parts)
- 1/2 cup fresh coriander (cilantro, chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- 1-2 tbsp chili oil (or neutral oil for less heat)
- 2 tbsp soy sauce
Dressing Ingredients
- 3 tbsp creamy peanut butter
- 1-3 garlic cloves (minced, to taste)
- 1-2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2-4 tbsp water (to thin)
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
Instructions
- Prep the Salad: In a large bowl, combine the shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions (both white and green parts), chopped coriander, and roughly chopped dill. Gently toss them together to mix evenly.
- Make Crispy Chili Rice: Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle the chili oil (or neutral oil) and soy sauce over the rice, then toss or stir to coat the grains well. Bake the rice for about 20 minutes, stirring at 10 and 15 minutes to ensure even crisping. The rice should become deep golden and crisp. Alternatively, you can air-fry the rice at 400 °F for 12 to 14 minutes, shaking the basket halfway through cooking.
- Whisk the Dressing: In a small bowl, whisk together the creamy peanut butter, minced garlic, optional Sriracha, rice vinegar, soy sauce, and enough water to achieve a smooth, pourable consistency. Taste the dressing and adjust the heat, tanginess, or saltiness according to your preference.
- Assemble and Serve: Pour the peanut-chili dressing over the prepared salad and toss gently to coat all ingredients. Top the salad with the warm, crispy rice, then sprinkle the crushed peanuts on top. Finish with an extra drizzle of chili oil or Sriracha if you like more heat. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- You can adjust the spiciness by controlling the amount of chili oil and Sriracha used.
- Use freshly cooked jasmine rice for best results; day-old rice can also be used but should be separated well before roasting.
- If you prefer a vegan version, ensure the soy sauce is vegan-friendly and omit any non-vegan toppings.
- The salad is best served immediately to keep the rice crispy.
- Feel free to add other fresh herbs like mint or Thai basil for additional flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
