Description
This Crispy Rice Salad combines golden, crispy rice with a vibrant medley of crunchy vegetables and rich peanut dressing for a delightful texture in every bite.
Ingredients
Scale
- 1 cup cooked rice
- 2 tablespoons vegetable oil
- 1 cup mixed crunchy vegetables (e.g., bell peppers, carrots, cucumber)
- 1/4 cup fresh herbs (e.g., cilantro, mint)
- 1/4 cup peanuts, chopped
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili paste or sriracha
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a skillet over medium heat. Add the cooked rice, spreading it evenly. Cook until crispy and golden, about 5-7 minutes. Flip and repeat on the other side.
- Whisk together the peanut butter, soy sauce, chili paste, lime juice, salt, and pepper in a bowl to create the dressing.
- Combine the crispy rice, mixed vegetables, and fresh herbs in a large bowl.
- Drizzle the dressing over the salad and toss to combine.
- Top with chopped peanuts before serving.
Notes
Use day-old rice for optimal crispiness. The dressing can be made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg