Crispy Rice Salad

a large bowl full of crispy rice slaad with cucumbers, peanuts, avocado, red onions and crispy rice

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This crispy rice salad is packed with crunchy rice, crisp vegetables, creamy avocado, fresh herbs, and a savory soy-lime dressing with just a little heat. It’s fresh, flavorful, and the perfect easy lunch or light dinner.

Prep Time20

Cook Time1

Total Time1 20

Course: 100 + Salad Recipes to Obsess Over

Keyword: cucumber, cucumber salad, herbs, rice, salad, salad recipe, viral recipe

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Rice

2 Cups White Rice cooked and cooled (about 3/4 cup raw rice ends up about 2 cups cooked)
3 teaspoons Gochujang Chili Paste
3 Tablespoons Vegetable Oil

For the Salad

1 English Cucumber
½ Bunch Fresh Mint chopped
½ Bunch Fresh Cilantro chopped
3 Green Onions chopped
1 Cup Shelled Edamame
1 Shallot thinly sliced
1 Avocado chopped
½ Cup Peanuts chopped

For the Dressing

¼ Cup Soy Sauce
3 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Vegetable Oil
1 ½ Tablespoons Brown Sugar
½ Lime juiced
1 Clove Garlic
½ teaspoon Ginger grated

US Customary - Metric

Instructions

Prep the Rice

Preheat your oven to 400℉ or air fryer to 400℉ and line a baking sheet with parchment paper.
In a large bowl, combine the cooked white rice, chili paste and vegetable oil. Mix well.
2 Cups White Rice, 3 teaspoons Gochujang Chili Paste, 3 Tablespoons Vegetable Oil
Spread the rice mixture evenly on the prepared baking sheet.

Bake the Rice

Bake for 40 minutes, tossing the rice every 10 minutes to ensure even baking. If you're using an air fryer, cook for 7-9 minutes.
Once crispy and golden, remove from the oven and let cool.

Prepare the Salad

Chop all your vegetables and herbs and place them in a large bowl.
1 English Cucumber, ½ Bunch Fresh Mint, ½ Bunch Fresh Cilantro, 3 Green Onions, 1 Cup Shelled Edamame, 1 Shallot, 1 Avocado

Make the Dressing

In a small bowl, combine the ingredients and whisk until well combined.
¼ Cup Soy Sauce, 3 Tablespoons Seasoned Rice Vinegar, 2 Tablespoons Vegetable Oil, 1 ½ Tablespoons Brown Sugar, ½ Lime, 1 Clove Garlic, ½ teaspoon Ginger

Assemble the Salad

Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
½ Cup Peanuts
Pour the dressing over the salad and toss to combine. Serve immediately!

Video

Nutrition