Crispy Rice Salad with Peanut-Chili Dressing
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, satisfying dish that’s not only quick to prepare but also brimming with fresh flavors. This delightful salad features golden fried jasmine rice, protein-packed edamame, creamy avocado, and an array of colorful vegetables, all tossed together in a bold peanut-chili dressing. Perfect for busy weeknights or gatherings, this customizable recipe can be enjoyed as a light lunch or the star of your dinner table. With its crunchy textures and zesty dressing, every bite is a celebration of flavor that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 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)
Instructions
- Start by preparing all your fresh ingredients. In a large bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
- Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice on a baking tray and drizzle it with chili oil and soy sauce. Toss it well to coat every grain. Bake for about 20 minutes until deep golden and crisp, stirring halfway through.
- While your crispy rice bakes, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water until you reach your desired consistency.
- Once everything is ready, pour the dressing over your veggie mixture. Top it with the warm crispy rice and gently toss. Sprinkle crushed peanuts over the top and finish with an extra drizzle of chili oil or Sriracha if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg