Crispy Rice Salad

This texture-rich and delicious crispy rice salad is loaded with crisp cucumber, creamy avocado, green onions, shelled edamame, and crispy toasted rice tossed in an Asian sesame dressing.

I’ve seen the viral crispy rice salad recipe on food blogs all over the internet lately, so I made my version since I had all the ingredients, including leftover rice, on hand. The salad was refreshing, flavorful, and full of great textures, and it paired nicely with some asian chicken skewers and roasted asparagus.

Crispy Rice Salad

Crispy Rice:

• 1 cup of leftover cold rice
• 1 tsp soy sauce
• 1 tsp spicy chili crisp (homemade or store-bought)
• 1 tsp toasted sesame oil
• Sea salt and freshly cracked pepper, to taste

Asian Sesame Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp olive oil (or vegetable oil)
• 1 tbsp toasted sesame oil
• 1 clove of garlic, minced
• 1-1½ tsp sugar, to taste

Salad:

• 1 English cucumber, scrubbed & sliced into bite-sized pieces
• 1 large avocado, firm but ripe, peeled & sliced into bite-sized pieces
• 1 cup frozen shelled edamame, thawed
• 2 green onions, sliced
• 1-2 tbsp fresh cilantro, chopped, to taste
• Toasted sesame seeds, to taste

How to Make a Crispy Rice Salad

Preheat the oven to 400 degrees.

Make the crispy rice by tossing the leftover rice with the soy sauce, spicy chili crisp, toasted sesame oil, sea salt, and freshly cracked pepper, to taste, until evenly coated.

Spread the rice out on a small baking sheet in an even layer.

Place into the oven to bake for 20-25 minutes, stirring halfway through baking, or until toasted, crispy, and golden brown. Remove from the oven and cool.

Make the Asian sesame dressing while the rice is baking by combining the soy sauce, rice vinegar, vegetable oil, toasted sesame oil, garlic, and sugar in a glass jar; seal with a lid and shake well. Set aside to allow the flavors time to mingle.

Make the salad by combining the cucumber, avocado, edamame, green onions, and cilantro in a bowl.

To serve, drizzle with some of the well-shaken sesame dressing and toss to coat evenly.

Sprinkle the top of the salad with some of the cooled crispy rice and some toasted sesame seeds.

Serve with the remaining dressing and crispy rice on the side. Enjoy.

Crispy Rice Salad

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Salad, Sides

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

Crispy Rice:

• 1 cup of leftover cold rice
• 1 tsp soy sauce
• 1 tsp spicy chili crisp homemade or store-bought
• 1 tsp toasted sesame oil
• Sea salt and freshly cracked pepper to taste

Asian Sesame Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp olive oil or vegetable oil
• 1 tbsp toasted sesame oil
• 1 clove of garlic minced
• 1-1½ tsp sugar to taste

Salad:

• 1 English cucumber scrubbed & sliced into bite-sized pieces
• 1 large avocado firm but ripe, peeled & sliced into bite-sized pieces
• 1 cup frozen shelled edamame thawed
• 2 green onions sliced
• 1-2 tbsp fresh cilantro chopped, to taste
• Toasted sesame seeds to taste

Instructions

• Preheat the oven to 400 degrees.
• Make the crispy rice by tossing the leftover rice with the soy sauce, spicy chili crisp, toasted sesame oil, sea salt, and freshly cracked pepper, to taste, until evenly coated.
• Spread the rice out on a small baking sheet in an even layer.
• Place into the oven to bake for 20-25 minutes, stirring halfway through baking, or until toasted, crispy, and golden brown. Remove from the oven and cool.
• Make the Asian sesame dressing while the rice is baking by combining the soy sauce, rice vinegar, vegetable oil, toasted sesame oil, garlic, and sugar in a glass jar; seal with a lid and shake well. Set aside to allow the flavors time to mingle.
• Make the salad by combining the cucumber, avocado, edamame, green onions, and cilantro in a bowl.
• To serve, drizzle with some of the well-shaken sesame dressing and toss to coat evenly.
• Sprinkle the top of the salad with some of the cooled crispy rice and some toasted sesame seeds.
• Serve with the remaining dressing and crispy rice on the side. Enjoy.

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