There’s something magical about the combination of crispy, golden rice and fresh, vibrant ingredients. This crispy rice salad is a texture-lover’s dream—every bite has that satisfying crunch, balanced with the brightness of herbs, the zing of citrus, and a touch of spice. Whether you’re looking for a unique side dish or a light yet satisfying meal, this recipe delivers bold flavors in every spoonful. Trust me, this one’s a game-changer!
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Why You’ll Love Crispy Rice Salad
Versatile: This salad can be a refreshing side dish or the star of the meal. Add your favorite protein, and it transforms into a hearty main course.
Budget-Friendly: Made with pantry staples and fresh ingredients, this salad proves that you don’t need fancy ingredients to create something delicious.
Quick and Easy: Don’t let the crispy rice fool you—this recipe comes together faster than you’d think. A little prep, a quick pan-fry, and you’ve got a masterpiece.
Customizable: Love heat? Add extra chili flakes. Prefer a more herbaceous bite? Toss in extra fresh mint or cilantro. Make it your own!
Crowd-Pleasing: It’s light, flavorful, and packed with satisfying textures, making it a guaranteed hit at any gathering.
Ingredients in Crispy Rice Salad
Cooked Rice: The key to achieving that perfect crispiness is using cold, day-old rice. It fries up beautifully, creating those irresistible crunchy bits.
Vegetable Oil: Helps achieve that golden, crispy texture. A neutral oil like avocado or canola works best.
Fresh Herbs: Think cilantro, mint, and basil—these add freshness and a fragrant punch.
Crispy Vegetables: Cucumbers, radishes, or shredded carrots bring crunch and contrast to the crisp rice.
Scallions: A mild oniony bite that adds another layer of flavor.
Citrus Dressing: A zippy blend of lime juice, fish sauce (or soy sauce for a vegetarian option), and a touch of honey for balance.
Chili Flakes or Sliced Chili: For just the right amount of heat. Adjust to your preference!
Crushed Peanuts or Cashews: Adds nuttiness and extra crunch.
Instructions
Crisp the Rice: Heat oil in a large pan over medium-high heat. Spread the cold rice in an even layer and press down slightly. Let it cook undisturbed for a few minutes until golden and crispy, then flip and repeat. Remove from heat and let it cool.
Prepare the Dressing: In a small bowl, whisk together lime juice, fish sauce, and honey until well combined. Taste and adjust seasoning as needed.
Chop and Prep: Thinly slice the scallions, chop the fresh herbs, and dice the crispy vegetables.
Assemble the Salad: In a large mixing bowl, combine the crispy rice with the scallions, fresh herbs, and vegetables. Drizzle with the dressing and toss gently to coat.
Add the Crunch: Sprinkle crushed peanuts or cashews on top for the perfect finishing touch.
Serve and Enjoy: Plate it up and serve immediately for the best texture. Enjoy the mix of crispy, fresh, and zesty flavors!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Crispy Rice Salad
With Grilled Protein: Pair it with grilled shrimp, chicken, or tofu for a complete meal.
As a Side Dish: Serve it alongside Asian-inspired mains like stir-fried vegetables or lemongrass chicken.
Topped with a Fried Egg: A crispy fried egg on top makes this dish extra satisfying.
Lettuce Wraps: Spoon the salad into butter lettuce cups for a fun, handheld appetizer.
With Extra Garnishes: A sprinkle of sesame seeds or a drizzle of chili oil can take the flavors up a notch.
Additional Tips
Prep Ahead: Chop veggies and make the dressing in advance for an easy assembly.
Use Leftover Rice: Freshly cooked rice won’t crisp up the same way—day-old rice is key!
Make It Vegan: Swap fish sauce for soy sauce or tamari to keep it plant-based.
Store Leftovers: Keep in an airtight container in the fridge for up to two days, but note that the crispiness will soften over time.
Reheat for Maximum Crisp: If the rice loses its crunch, re-toast it in a pan before serving.
FAQ Section
Q1: Can I use freshly cooked rice?
A1: It’s best to use day-old rice. Fresh rice has too much moisture and won’t crisp up properly.
Q2: Can I make this salad ahead of time?
A2: You can prep the dressing and veggies ahead, but for the best crunch, crisp the rice just before serving.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to two days. The texture will soften over time.
Q4: Can I freeze crispy rice salad?
A4: Freezing isn’t recommended, as the crispy texture won’t hold up after thawing.
Q5: How can I make this spicier?
A5: Add more chili flakes or drizzle with sriracha for extra heat.
Q6: Can I use different grains instead of rice?
A6: Quinoa or farro could work, but they won’t get quite as crispy as rice.
Q7: What’s the best way to reheat the crispy rice?
A7: Re-toast it in a dry pan over medium heat to bring back the crunch.
Q8: Can I add protein to this salad?
A8: Absolutely! Grilled chicken, shrimp, tofu, or even a poached egg would be great additions.
Q9: What’s a good nut-free alternative for crunch?
A9: Try toasted pumpkin seeds or sunflower seeds instead.
Q10: Can I serve this warm or cold?
A10: It’s best served at room temperature, but leftovers can be eaten cold straight from the fridge.
Final Thoughts
This crispy rice salad is all about contrast crunchy, fresh, zesty, and utterly satisfying. It’s a dish that feels fancy but is surprisingly simple to make. Whether you’re making it for a quick lunch or a vibrant side at dinner, it’s guaranteed to impress. So go ahead, grab that leftover rice, and let’s make something amazing!
Print
Crispy Rice Salad
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Lao
- Diet: Vegan
Description
This Crispy Rice Salad (Nam Khao) is a refreshing and flavorful dish packed with fresh herbs, crunchy peanuts, creamy avocado, and crispy spiced rice. Tossed in a zesty lime dressing, this vibrant salad is perfect for a healthy lunch or light dinner. A great addition to your collection of homemade recipes, fine dining recipes, and healthy recipes easy! #
Ingredients
Ingredients:
Crispy Rice:
- 2 cups cooked jasmine rice
- 2 tbsp chili paste
- 3 tbsp vegetable oil
Salad:
- 6 green onions, chopped
- 4 Persian cucumbers, chopped
- 8 oz edamame, shelled (thawed if frozen)
- 1/4 cup mint leaves, chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1/2 cup peanuts, chopped
Dressing:
- 1/4 cup rice vinegar
- 1/4 cup light soy sauce
- 2 tbsp vegetable oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tbsp brown sugar (or palm sugar)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix the cooked and cooled rice with chili paste and oil.
- Spread the rice evenly on the baking sheet and bake for 40 minutes, stirring occasionally. Let cool.
- In a large bowl, combine green onions, cucumbers, edamame, mint, cilantro, avocado, and peanuts.
- Add the crispy rice, reserving some for garnish.
- In a small bowl, mix all dressing ingredients until well combined.
- Pour the dressing over the salad and toss to coat.
- Serve immediately, topping with the reserved crispy rice.
Notes
- Let the rice cool completely before baking for maximum crispiness.
- Serve with extra lime wedges for a citrusy boost.
- Add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg