Crispy Rice Salad

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Is dinner feeling a bit boring lately? The same flavors can make mealtime feel like a chore.

If you’re searching for something fresh, vibrant, and full of flavor, a crispy rice salad might be the perfect option.

With its satisfying crunch and a colorful array of vegetables, it brings a burst of freshness that can transform your plate.

Each bite offers a delightful mix of textures and tastes that can reignite your passion for cooking.

Let’s take a closer look at how to prepare this lively salad that promises to be both simple and rewarding.

Table of Contents

Crispy Rice Salad Recipe

In a mixing bowl or a liquid measuring cup, combine the low-sodium soy sauce, rice vinegar, toasted sesame oil, olive oil, fish sauce (if using), lime juice, and grated garlic. Whisk everything together until well blended.
Preheat your oven to 400°F (200°C).
In a large bowl, mix the cooked rice with chili garlic paste and oil until evenly coated.
Spread the rice in a single layer on the prepared baking sheet.
Bake for 40 to 45 minutes, stirring every 10 minutes, until the rice is golden and crispy. Once done, remove from the oven and let it cool.
In a large bowl, combine the sliced cucumbers, shelled edamame, green onions, mint, and cilantro. Toss gently to mix.
Add the diced avocado and pour in the dressing. Carefully toss to coat everything evenly.
For the best flavor, let the salad sit for a few minutes to absorb the dressing before serving.

Perfecting the Rice: Make sure your rice is cooked and completely cooled before baking. This helps it become crispy and prevents it from becoming mushy.
Oven Timing: Keep a close watch while the rice bakes. Stir it every 10 minutes to ensure even cooking and to avoid burning.
Adjusting the Dressing: Taste your dressing before mixing it in. You can add more lime juice or a bit of sugar to get the flavor just right.

Adding Protein: Include grilled chicken, shrimp, or chickpeas to make your salad more filling and nutritious.
Mixing Up Vegetables: Feel free to swap in other veggies like bell peppers, shredded carrots, or snap peas for added color and crunch.
Nut Substitutes: If you’re not a fan of peanuts, try almonds, cashews, or simply skip the nuts altogether.

Make Ahead: You can prepare the dressing and chop the vegetables the day before. Just keep them in separate containers in the fridge.
Storing Leftovers: Place any leftover salad in an airtight container. It’s best eaten within 1-2 days for the freshest taste.
Refreshing Crispy Rice: If you have leftover crispy rice, warm it up in the oven for a few minutes to bring back its crunch.