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Crispy Rice Salad with Peanut-Chili Dressing

Crispy Rice Salad with Peanut-Chili Dressing
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Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that brings together an exciting mix of textures and flavors. This salad features golden fried jasmine rice, crunchy vegetables, and creamy avocado, all tossed in a zesty peanut-chili dressing that packs a flavorful punch. Perfect for any occasion—be it a light lunch, dinner, or meal prep—this salad is not only visually appealing but also rich in nutrients. With its easy preparation steps, you can whip up this delightful dish in no time. Enjoy it as a standalone meal or pair it with grilled chicken for added protein. Whether you’re hosting friends or looking for a quick lunch, this salad is sure to impress!

Ingredients

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  • 2 cups cooked jasmine rice
  • 1 cup shelled edamame
  • 1 ripe avocado
  • 1 English cucumber
  • 1 red bell pepper
  • 3 spring onions
  • 1/2 cup fresh coriander (cilantro)
  • 1/4 cup fresh dill
  • 1–2 tbsp chili oil
  • 2 tbsp soy sauce
  • 3 tbsp creamy peanut butter
  • 1–3 garlic cloves
  • 1–2 tsp Sriracha (optional)
  • 2 tbsp rice vinegar
  • 2–4 tbsp water
  • 1/4 cup crushed peanuts

Instructions

  1. In a large bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill. Toss gently to mix everything well.
  2. Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice on a baking tray. Drizzle with chili oil and soy sauce; toss to coat evenly. Bake for 20 minutes, stirring at 10 and 15 minutes until the rice is deep golden and crisp.
  3. In a small bowl, whisk together the peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency.
  4. Pour the prepared dressing over the salad mixture. Top with warm crispy rice and gently toss everything together. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.

Nutrition

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