Description
This Crispy Rice Salad is bold, zesty, and full of crunch. Featuring golden toasted rice, fresh herbs, chilies, and a tangy lime dressing, it’s a refreshing and satisfying salad that’s perfect for lunch, sides, or light dinners.
Ingredients
Scale
- 3 cups cooked jasmine rice (chilled)
- 2 tablespoons vegetable oil
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons crushed peanuts (optional)
Instructions
- Heat a nonstick skillet over medium-high. Add oil, then spread rice evenly in the pan. Let cook undisturbed for 5–7 minutes until golden and crisp. Flip and repeat. Transfer to a large bowl.
- In a small bowl, whisk together lime juice, soy or fish sauce, and brown sugar to make the dressing.
- Add shallots, garlic, chili, green onions, mint, and cilantro to the rice. Pour over the dressing and gently toss.
- Top with crushed peanuts if using. Serve immediately with extra lime wedges.
Notes
- Use day-old rice for best crispiness.
- Don’t overcrowd the pan — crisp rice in batches if needed.
- Add grilled tofu or chicken for a heartier version.
- Toss salad right before serving to maintain crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg