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Crispy Rice Salad with Peanut-Chili Dressing Recipe

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4.7 from 57 reviews

A vibrant and crunchy Crispy Rice Salad with a spicy and tangy Peanut-Chili Dressing, combining crispy jasmine rice with fresh vegetables, herbs, and a creamy, flavorful dressing perfect for a light yet satisfying meal.

Ingredients

Scale

Crispy Chili Rice

  • 2 cups cooked jasmine rice
  • 1-2 tbsp chili oil (or neutral oil for less heat)
  • 2 tbsp soy sauce

Salad Base

  • 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
  • Optional: extra chili flakes

Peanut-Chili Dressing

  • 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)

Instructions

  1. Prepare the Crispy Chili Rice: Heat chili oil in a nonstick skillet over medium-high heat. Add the cooked jasmine rice, pressing it down lightly and letting it crisp on one side without stirring for several minutes until golden and crunchy. Flip or stir to crisp the other side. Drizzle soy sauce over the rice while crisping to add flavor. Remove from heat and set aside.
  2. Make the Peanut-Chili Dressing: In a bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water to achieve a smooth, pourable consistency. Adjust the amount of water depending on desired thickness.
  3. Assemble the Salad Base: In a large salad bowl, combine shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions, chopped coriander, and fresh dill. Toss gently to mix the ingredients evenly.
  4. Combine and Serve: Add the crispy chili rice to the salad base and drizzle the peanut-chili dressing over the top. Toss carefully to coat everything evenly and garnish with crushed peanuts and optional chili flakes for extra heat. Serve immediately to enjoy the contrasting textures of crispy rice and fresh vegetables.

Notes

  • Use freshly cooked and cooled jasmine rice for best crisping results.
  • Adjust chili oil and Sriracha quantities according to your spice tolerance.
  • For a nut-free version, substitute peanut butter and peanuts with sunflower seed butter and seeds.
  • This salad is best served immediately to maintain the crispiness of the rice.
  • For extra protein, add grilled chicken or tofu on top.

Find it online: https://amandafood.com/crispy-rice-salad-with-peanut-chili-dressing-recipe/