Description

Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that combines crispy fried jasmine rice with creamy avocado, crunchy edamame, and fresh herbs. This vegan-friendly salad is drizzled with a bold peanut-chili dressing that adds a delightful kick. Perfect for lunch or as a main course, it’s easy to customize with your favorite veggies, making it versatile for any occasion. Whether you’re enjoying a picnic or hosting a gathering, this salad promises to impress with its explosion of flavors and textures!

Ingredients

Scale

2 cups cooked jasmine rice
1 cup shelled edamame
1 ripe avocado
1 English cucumber
1 red bell pepper
Fresh cilantro and dill
Crushed peanuts
3 tbsp creamy peanut butter
1–3 garlic cloves (minced to taste)
1–2 tsp Sriracha (optional)
2 tbsp rice vinegar
2 tbsp soy sauce
1–2 tbsp chili oil (or neutral oil if you prefer less heat)
2 tbsp soy sauce
2–4 tbsp water (to thin)

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Instructions

In a large bowl, combine edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped cilantro, and dill. Mix well and set aside.
Preheat the oven to 425°F (220°C). Spread cooked jasmine rice on a baking tray. Drizzle with chili oil and soy sauce; toss to coat. Bake for 20 minutes until golden and crispy.
In a separate bowl, whisk together peanut butter, minced garlic, soy sauce, rice vinegar, Sriracha (if using), and water until smooth.
Pour the dressing over the salad mixture, top with warm crispy rice, gently toss everything together, and sprinkle crushed peanuts before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 cup (250g)
Calories: 360
Sugar: 3g
Sodium: 480mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg