Crispy Rice Salad

5 from 1 vote

This vibrant and satisfying Crispy Rice Salad is loaded with crunchy baked rice, fresh veggies, and a zesty dressing. Packed with bold flavors and textures, it's perfect for a light meal or tasty side dish.

Prep Time10

Cook Time25

Total Time35

Course: Salad

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Rice

3 cups cooked and cooled rice (about 385 g cooked)
2-3 tbsp red curry paste
1 tbsp sesame oil
1 tbsp soy or tamari
½ cup unsweetened coconut flakes optional

For the Dressing

2 tbsp olive oil
2 tbsp soy sauce or tamari
2 tbsp lime juice approx. juice of one large lime
2 tbsp shallot minced
1 tbsp rice vinegar
1 tbsp coconut sugar, brown sugar or maple syrup
2 tsp chili crisp or garlic chili sauce
2 tsp ginger grated
2 garlic cloves crushed or grated

For the Salad

4 cups chopped Romaine hearts
2 cups cucumber diced
1 cup grape or cherry tomatoes quartered
½ cup fresh cilantro finely chopped
½ cup fresh mint leaves finely chopped
½ toasted peanuts

Instructions

Either make rice the day before and store in the fridge or cook rice according to package directions, then spread out on a sheet tray and chill in the fridge until cooled.
Preheat oven to 400F.
In a large bowl, add cooked rice, curry paste, sesame oil, soy sauce, and coconut flakes, if using. Season with salt, then stir to combine. Spread rice mixture evenly onto a parchment-lined baking sheet.
3 cups cooked and cooled rice, 2-3 tbsp red curry paste, 1 tbsp sesame oil, 1 tbsp soy or tamari, ½ cup unsweetened coconut flakes
Bake on the middle rack of the oven for 20-25 min, stirring halfway through, until golden and crispy around the edges. Allow rice to cool slightly before tossing salad.
While rice bakes, make the dressing. In a medium bowl, add oil, soy, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger and garlic. Whisk to combine.
2 tbsp olive oil, 2 tbsp soy sauce or tamari, 2 tbsp lime juice, 2 tbsp shallot, 1 tbsp rice vinegar, 1 tbsp coconut sugar, brown sugar or maple syrup, 2 tsp chili crisp or garlic chili sauce, 2 tsp ginger, 2 garlic cloves
Prep ingredients for the salad: Chop lettuce, dice cucumber, halve tomatoes and roughly chop herbs and peanuts.
4 cups chopped Romaine hearts, 2 cups cucumber, 1 cup grape or cherry tomatoes, ½ cup fresh cilantro, ½ cup fresh mint leaves
Toss Salad and Serve: In a large bowl, add lettuce, cucumber, tomatoes and herbs. Season with salt and pepper. Pour about half of the dressing over top, then toss to combine. You can either add the crispy rice to the bowl and mix everything then serve or portion the vegetable salad into bowls and top each with crispy rice and the remaining dressing.
½ toasted peanuts
Divide salad between plates. Drizzle each with more dressing and top each with toasted peanuts. Serve immediately. Options for Serving: Garnish with crispy shallots.

Notes

Leftover salads can be stored in the fridge but it's best served fresh. The rice will soften and lettuce will be a bit soggy after storing. To prep in advance, cook and store the rice and make the dressing ahead of time. When you're ready, prepare the salad while you're baking the rice, mix everything and enjoy!

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