Introduction

This Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and crunchy dish that combines fresh vegetables with warm, golden rice for an irresistible texture contrast. Tossed in a creamy, spicy peanut dressing, it’s a refreshing and satisfying meal perfect for any season.

A bowl filled with a colorful rice dish sits on a white marbled surface. The base layer is light brown cooked rice mixed with bright green edamame beans and small pieces of green vegetables. On top, there are thin slices of red pepper and several fresh green cilantro leaves, sprinkled with crushed peanuts. On one side of the bowl, smooth avocado slices lean against the rice, adding a creamy yellow-green color and soft texture. The bowl itself is white, slightly deep with a clean round shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice
1–2 tbsp chili oil (or neutral oil, if you prefer less heat)
2 tbsp soy sauce
1 cup shelled edamame (thawed if frozen)
1 ripe avocado (diced)
1 English cucumber (thinly sliced)
1 red bell pepper (thinly sliced or diced)
3 spring onions (thinly sliced, white and green parts)
1/2 cup fresh coriander (cilantro, chopped)
1/4 cup fresh dill (roughly chopped)
1/4 cup crushed peanuts
3 tbsp creamy peanut butter
1–3 garlic cloves (minced, to taste)
1–2 tsp Sriracha (optional – omit or reduce for milder)
2 tbsp rice vinegar
2–4 tbsp water (to thin dressing)

Instructions

Step 1: In a large bowl, combine the edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill. Mix gently to combine.
Step 2: Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil (or neutral oil) and soy sauce, then toss to coat the rice evenly.
Step 3: Bake the rice for 20 minutes, stirring at 10 and 15 minutes, until the rice turns deep golden and crisp. Alternatively, air-fry at 400°F for 12–14 minutes, shaking the basket halfway through.
Step 4: In a small bowl, whisk together the peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a smooth, pourable dressing. Taste and adjust seasoning to your liking.
Step 5: Pour the peanut-chili dressing over the salad mixture. Top with the warm crispy rice and gently toss everything until well combined.
Step 6: Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if you want more heat. Serve immediately to enjoy the best texture and flavor.

Tips & Variations

For a milder salad, reduce or omit the chili oil and Sriracha in the dressing.
Use brown rice or basmati rice if you prefer, although jasmine rice crisps up best.
Add chopped fresh mint or basil for a different herbal note.
For added protein, toss in cooked chicken, tofu, or shrimp before serving.

Storage

This salad is best enjoyed immediately while the rice is crispy. If storing leftovers, keep the salad and crispy rice separate in airtight containers in the refrigerator for up to 1 day. Reheat the rice in a dry pan or oven to restore crispiness before combining again.

How to Serve

A round white bowl filled with a colorful grain salad made of light brown rice or bulgur mixed with bright green edamame beans, creamy avocado slices, and red tomatoes. The salad is topped with chopped fresh green herbs, chopped nuts, and small white sesame seeds. An orange sauce is drizzled over the top, adding contrast to the vibrant green and red ingredients. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crispy rice ahead of time?

Yes, you can prepare the crispy rice a few hours ahead and store it in an airtight container. Reheat it briefly in the oven or a pan to bring back its crunch before adding to the salad.

Is this salad suitable for vegans?

Absolutely! This recipe is naturally vegan as long as you use a plant-based soy sauce and check that your peanut butter does not contain any animal products.