Crispy Rice Salad

Serves 1
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Directions

  1. 1Toss rice with chili oil and soy sauce.
  2. 2Toss rice with chili oil and soy sauce.
  3. 3Toss rice with chili oil and soy sauce.
  4. 4Spread the seasoned rice in a thin layer on parchment paper.
  5. 5Spread the seasoned rice in a thin layer on parchment paper.
  6. 6Spread the seasoned rice in a thin layer on parchment paper.
  7. 7Air fry the rice at 400°F (200°C) for 14-18 minutes, until deep golden and crispy edges.
  8. 8Air fry the rice at 400°F (200°C) for 14-18 minutes, until deep golden and crispy edges.
  9. 9Air fry the rice at 400°F (200°C) for 14-18 minutes, until deep golden and crispy edges.
  10. 10Whisk all peanut dressing ingredients until smooth and pourable.
  11. 11Whisk all peanut dressing ingredients until smooth and pourable.
  12. 12Whisk all peanut dressing ingredients until smooth and pourable.
  13. 13Add water slowly to the dressing until it's creamy but not thick.
  14. 14Add water slowly to the dressing until it's creamy but not thick.
  15. 15Add water slowly to the dressing until it's creamy but not thick.
  16. 16Combine all salad ingredients in a large bowl.
  17. 17Combine all salad ingredients in a large bowl.
  18. 18Combine all salad ingredients in a large bowl.
  19. 19Fold in the crispy rice last to keep it crunchy.
  20. 20Fold in the crispy rice last to keep it crunchy.
  21. 21Fold in the crispy rice last to keep it crunchy.
  22. 22Drizzle dressing on top of the salad.
  23. 23Drizzle dressing on top of the salad.
  24. 24Drizzle dressing on top of the salad.
  25. 25Finish with fresh herbs, sesame seeds, and a squeeze of lime.
  26. 26Finish with fresh herbs, sesame seeds, and a squeeze of lime.
  27. 27Finish with fresh herbs, sesame seeds, and a squeeze of lime.

Ingredients

  • 1 cup cold, cooked rice (day-old for best texture)
  • 1 cup cold, cooked rice (day-old for best texture)
  • 1 cup cold, cooked rice (day-old for best texture)
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 cup cucumbers, thinly sliced
  • 1 cup cucumbers, thinly sliced
  • 1 cup cucumbers, thinly sliced
  • 1 avocado, sliced
  • 1 avocado, sliced
  • 1 avocado, sliced
  • 1 cup cooked shrimp or protein of your choice
  • 1 cup cooked shrimp or protein of your choice
  • 1 cup cooked shrimp or protein of your choice
  • 0.5 cup shelled edamame (cooked)
  • 0.5 cup shelled edamame (cooked)
  • 0.5 cup shelled edamame (cooked)
  • 1 green onions, thinly sliced
  • 1 green onions, thinly sliced
  • 1 green onions, thinly sliced
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp honey or maple syrup
  • 1 tbsp honey or maple syrup
  • 0.5 tbsp toasted sesame oil
  • 0.5 tbsp toasted sesame oil
  • 0.5 tbsp toasted sesame oil
  • 2 garlic cloves, finely minced
  • 2 garlic cloves, finely minced
  • 2 garlic cloves, finely minced
  • 1 tbsp warm water (to loosen)
  • 1 tbsp warm water (to loosen)
  • 1 tbsp warm water (to loosen)
  • fresh herbs: cilantro or mint
  • fresh herbs: cilantro or mint
  • fresh herbs: cilantro or mint
  • Lime wedges, for serving
  • Lime wedges, for serving
  • Lime wedges, for serving
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds

Equipment

parchment paperair fryerlarge bowlwhisk

Tips

  • Use day-old rice for the best crispy texture.
  • Adjust dressing with lime or honey if needed for salty, sweet, tangy, and nutty balance.
  • Fold in crispy rice last to maintain crunchiness.