This Crispy Rice Salad with Peanut-Chili Dressing is a delightful dish that balances textures and flavors, making it perfect for any occasion. Whether you’re looking for a quick lunch or a vibrant side for dinner, this salad shines with its golden fried jasmine rice, protein-rich edamame, creamy avocado, and fresh herbs. The bold peanut-chili dressing adds a spicy kick, making every bite exciting. Plus, it’s entirely plant-based!

Why You’ll Love This Recipe

• Quick and Easy: This salad can be prepared in just 20 minutes, making it ideal for busy days.
• Flavor Explosion: The combination of crispy rice and spicy peanut-chili dressing creates an unforgettable taste experience.
• Highly Versatile: Enjoy it as a main dish or as a refreshing side at gatherings; it fits into many meal plans.
• Nutritious Ingredients: Packed with protein from edamame and healthy fats from avocado, this salad is as nourishing as it is delicious.
• Customizable Heat Level: Adjust the spiciness to your liking by varying the amount of chili oil or Sriracha.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather these essential tools before starting.

Essential Tools and Equipment

• Baking tray
• Mixing bowls
• Whisk
• Measuring spoons
• Knife

Importance of Each Tool

• Baking tray: A good baking tray ensures even cooking of the rice, giving it that desired crispness.
• Mixing bowls: Using separate bowls for the salad and dressing allows for better mixing without mess.
• Whisk: A whisk helps achieve a smooth consistency in your dressing without lumps.

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Ingredients

For the Salad

• 2 cups cooked jasmine rice
• 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
• 2 tbsp soy sauce
• 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 + 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 or a drizzle of Sriracha for more heat

For the 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)

How to Make Crispy Rice Salad with Peanut-Chili Dressing

Step 1: Prep the Salad

In a large bowl, combine the edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill. Mix gently to combine all the ingredients.

Step 2: Make Crispy Chili Rice

Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice on a baking tray. Drizzle with chili oil (or neutral oil) and soy sauce; toss to coat evenly. Bake for 20 minutes, stirring at 10 and 15 minutes until the rice turns deep golden and crisp. Alternatively, you can air-fry at 400 °F for 12–14 minutes; shake halfway through.

Step 3: Whisk the Dressing

In a small bowl, whisk together the peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency. Taste your dressing and adjust for heat or salt according to your preference.

Step 4: Assemble and Serve

Pour the peanut-chili dressing over the salad mixture. Top with warm crispy rice and gently toss everything together until well combined. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if you desire more heat. Serve immediately to savor all textures!

How to Serve Crispy Rice Salad with Peanut-Chili Dressing

Crispy Rice Salad with Peanut-Chili Dressing is not just a dish; it’s an experience! This vibrant salad can be enjoyed in various ways, adding flair and flavor to your meal. Here are some serving suggestions to elevate your dining experience.

As a Standalone Meal

• A great option for lunch or dinner, this salad is satisfying on its own due to the protein-rich edamame and healthy fats from the avocado.

With Fresh Herbs

• Garnish your salad with additional fresh herbs like mint or basil for an extra burst of flavor and freshness.

On a Bed of Greens

• Serve the salad atop a bed of mixed greens or spinach for added crunch and nutrition.

With Extra Crunch

• Consider adding crispy tofu or chickpea croutons for an extra layer of texture that complements the crispy rice perfectly.

Accompanied by Dipping Sauces

• Offer a side of soy sauce or additional peanut-chili dressing for those who enjoy more flavor with each bite.

How to Perfect Crispy Rice Salad with Peanut-Chili Dressing

Achieving perfection in your Crispy Rice Salad requires attention to detail and a few handy tips. Here’s how to make it even better!

• Use Day-Old Rice: Leftover rice works best as it dries out slightly, making it crispier when baked.
• Adjust Spice Level: Start with less chili oil and Sriracha, then add more if you prefer extra heat.
• Select Quality Ingredients: Fresh vegetables and high-quality peanut butter enhance flavors significantly.
• Chill Your Veggies: For added crunch, chill your cucumber and bell pepper before mixing them into the salad.
• Experiment with Nuts: Try other nuts like cashews or almonds for different textures and flavors in your salad.

Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing

Pairing side dishes with your Crispy Rice Salad can enhance the overall meal experience. Here are some delicious options to consider:

1. Grilled Vegetable Skewers: Colorful skewers of seasonal veggies add a smoky flavor that complements the salad’s freshness.
2. Mango Salsa: This sweet and tangy salsa pairs well, adding a tropical twist that contrasts beautifully with the spicy salad.
3. Steamed Edamame: A simple side of steamed edamame sprinkled with sea salt makes for a protein-packed addition.
4. Coconut Quinoa: Fluffy quinoa cooked in coconut milk adds creaminess while keeping the dish light and nutritious.
5. Spicy Roasted Chickpeas: Crunchy roasted chickpeas seasoned with spices offer an extra kick alongside the salad.
6. Fruit Salad: A refreshing fruit medley can cleanse the palate and provide a sweet finish to your meal.

Common Mistakes to Avoid

Many people make simple mistakes when preparing Crispy Rice Salad with Peanut-Chili Dressing that can affect the flavor and texture. Here are some common pitfalls to watch out for:

• Using stale rice: Freshly cooked jasmine rice works best. Using old rice can lead to a mushy texture. Always prepare your rice on the same day for optimal crispiness.
• Overcooking the vegetables: Keep your veggies crunchy by avoiding overcooking. Lightly toss them in the salad to maintain their fresh flavor and vibrant color.
• Neglecting seasoning adjustments: Not tasting as you go can lead to bland flavors. Always adjust your dressing with more soy sauce or Sriracha for heat according to your preference.
• Skipping the crispy rice step: For that delightful crunch, don’t skip baking or air-frying your rice. This is essential for achieving the perfect texture in your salad.
• Not letting the dressing sit: Allowing the dressing to sit for a few minutes lets the flavors meld together. Don’t rush this step; it enhances the overall taste of your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the fridge for up to 3 days.
• Containers: Use an airtight container to keep ingredients fresh and prevent sogginess.

Freezing Crispy Rice Salad with Peanut-Chili Dressing

• Duration: Best enjoyed fresh, but can be frozen for up to 1 month.
• Containers: Use freezer-safe containers, separating components if possible to maintain texture.

Reheating Crispy Rice Salad with Peanut-Chili Dressing

• Oven: Preheat to 350°F (175°C) and bake until warmed through, about 10-15 minutes. This will help revive the crispiness of the rice.
• Microwave: Heat in short bursts of 30 seconds, stirring in between, until warm. This method may soften the crispy rice slightly.
• Stovetop: Warm in a pan over medium heat with a splash of water or oil, stirring frequently until heated through.

Frequently Asked Questions

Here are some questions readers often ask about making Crispy Rice Salad with Peanut-Chili Dressing:

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice for a healthier option; just note that it may take longer to cook and may not get as crispy.

What if I don’t have chili oil?

You can substitute chili oil with neutral oil mixed with extra chili flakes or Sriracha for similar heat levels.

Is this Crispy Rice Salad gluten-free?

Yes, this recipe is gluten-free if you use gluten-free soy sauce or tamari.

How can I customize my Crispy Rice Salad?

Feel free to add other vegetables like carrots or bell peppers, or switch up herbs based on your preferences!

Final Thoughts

Crispy Rice Salad with Peanut-Chili Dressing is not only vibrant and delicious but also versatile enough for any meal occasion. You can easily customize it by adding seasonal vegetables or adjusting the spiciness level. Enjoy this refreshing salad as a light lunch or dinner option!

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Crispy Rice Salad with Peanut-Chili Dressing

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• Author: Adeline
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and flavorful dish that brings together a delightful mix of textures and tastes. This refreshing salad features golden fried jasmine rice combined with protein-rich edamame, creamy avocado, and fresh vegetables, all tossed in a bold peanut-chili dressing that adds the perfect spicy kick. It’s an ideal choice for a quick lunch or as a lively side at any gathering. Not only is this salad easy to prepare in just 20 minutes, but it also caters to various dietary preferences while being completely plant-based. Enjoy the explosion of flavors in every bite!

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Ingredients

Scale 1x2x3x

• 2 cups cooked jasmine rice
• 1–2 tbsp chili oil (or neutral oil, if you prefer less heat)
• 2 tbsp soy sauce
• 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 + green parts))
• 1/2 cup fresh coriander (cilantro) (chopped)
• 1/4 cup fresh dill (roughly chopped)
• 1/4 cup crushed peanuts
• 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
• 2–4 tbsp water (to thin)

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Instructions

1. In a large bowl, combine the edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill. Mix gently.
2. Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice on a baking tray. Drizzle with chili oil (or neutral oil) and soy sauce; toss to coat evenly. Bake for 20 minutes, stirring at 10 and 15 minutes until the rice turns deep golden and crisp. Alternatively, you can air-fry at 400°F for 12–14 minutes; shake halfway through.
3. In a small bowl, whisk together the peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency. Taste your dressing and adjust for heat or salt according to your preference.
4. Pour the peanut-chili dressing over the salad mixture. Top with warm crispy rice and gently toss everything together until well combined. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if you desire more heat. Serve immediately to savor all textures!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 450
• Sugar: 4g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Use day-old rice for optimal crispiness. Adjust the spiciness by varying the amount of chili oil or Sriracha. Feel free to add other veggies like carrots or swap herbs based on your preference.