Description
A comforting and crunchy crispy rice salad featuring golden rice, fresh veggies, and a zesty dressing.
Ingredients
Scale
- 1 cup cooked rice (preferably jasmine or brown rice)
- 2 tablespoons peanut oil
- 1 cup mixed crunchy vegetables (such as bell peppers, carrots, and cucumber)
- 1/4 cup fresh herbs (such as cilantro and mint)
- 1/4 cup peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon chili paste or sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Heat peanut oil in a pan over medium heat. Add cooked rice and press down gently to create a crispy layer. Let it cook until golden brown and crispy, then flip to crisp the other side—enjoy the sizzle!
- While the rice is turning golden, prepare the dressing by mixing soy sauce, peanut butter, chili paste, lime juice, salt, and pepper in a small bowl until well combined.
- Once the rice is crispy, carefully remove it from the pan and let it cool slightly on a plate.
- In a large bowl, combine your choice of crunchy vegetables and fresh herbs. The colors and textures will make your heart sing!
- Drizzle the dressing over the veggies and toss to combine, ensuring everything is evenly coated.
- Serve the crispy rice topped with the dressed salad and sprinkle with chopped peanuts for an extra crunch. Enjoy each delightful bite!
Notes
Make-ahead advice: Prepare the dressing and chop the vegetables in advance. Store them separately in the fridge until ready to serve. For storage, keep leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg