Crispy Rice Salad Peanut Sesame (Printable View)
Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing.
# What You’ll Need:
→ Crispy Rice Base
01 - 3 cups cooked jasmine or long-grain rice, day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt
→ Peanut Sesame Dressing
04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, to thin
→ Salad Components
13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves
18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)
# Cooking Steps:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until the bottom forms a golden crust. Toss and continue cooking for another 5 minutes until rice is golden and crunchy throughout. Remove from heat and let cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, grated garlic, and grated ginger until smooth. Gradually whisk in water, one tablespoon at a time, until the dressing reaches a pourable consistency. Set aside.
03 - In a large serving bowl, combine the cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle with half of the prepared dressing and toss gently to coat evenly.
04 - Divide the salad among individual serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and thinly sliced red chili if desired. Serve immediately with remaining dressing on the side for additional flavoring.
# Expert Tips:
01 -
- That addictive crunch stays crisp even after the dressing hits it, thanks to the frying technique I learned after making slightly mushy rice three times in a row.
- The peanut sesame dressing is the kind of thing you'll want to drizzle on everything, and it comes together in about two minutes flat.
02 -
- Cold, slightly dried-out rice from the refrigerator fries up dramatically better than fresh rice, so plan ahead or spread hot rice on a baking sheet to cool quickly.
- Dress the salad right before serving, because even though the rice stays relatively crisp, it'll start to soften after about 20 minutes in the dressing.
03 -
- If your dressing seems too thick after refrigerating, let it come to room temperature and whisk in another teaspoon of water.
- For extra protein without changing the flavor profile, add edamame or baked tofu cubes tossed in a little soy sauce.