Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice; 1-2 tbsp chili oil (or neutral oil, if you prefer less heat); 2 tbsp soy sauce; 1 cup shelled edamame (thawed if frozen); 1 ripe avocado (diced); 1 English cucumber (thinly sliced); 1 red bell pepper (thinly sliced or diced); 3 spring onions (thinly sliced, white + green parts); 1/2 cup fresh coriander (cilantro) (chopped); 1/4 cup fresh dill (roughly chopped); 1/4 cup crushed peanuts; Optional: extra chili flakes or a drizzle of Sriracha for more heat; 3 tbsp creamy peanut butter; 1-3 garlic cloves (minced, to taste); 1-2 tsp Sriracha (optional – omit or reduce for milder); 2 tbsp rice vinegar; 2 tbsp soy sauce; 2-4 tbsp water (to thin)

Description

Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and nutritious dish that combines textures and flavors for a delightful experience.

Ingredients

Scale

2 cups cooked jasmine rice
1–2 tbsp chili oil (or neutral oil, if you prefer less heat)
2 tbsp soy sauce
1 cup shelled edamame (thawed if frozen)
1 ripe avocado (diced)
1 English cucumber (thinly sliced)
1 red bell pepper (thinly sliced or diced)
3 spring onions (thinly sliced, white + green parts)
1/2 cup fresh coriander (cilantro) (chopped)
1/4 cup fresh dill (roughly chopped)
1/4 cup crushed peanuts
Optional: extra chili flakes or a drizzle of Sriracha for more heat
3 tbsp creamy peanut butter
1–3 garlic cloves (minced, to taste)
1–2 tsp Sriracha (optional – omit or reduce for milder)
2 tbsp rice vinegar
2 tbsp soy sauce
2–4 tbsp water (to thin)

Instructions

In a large bowl, combine the shelled edamame, diced avocado, sliced cucumber, sliced red bell pepper, sliced spring onions, chopped coriander, and chopped dill.
Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil and soy sauce. Toss to coat thoroughly.
Bake for 20 minutes, stirring halfway through, until the rice is golden and crisp.
In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to reach a pourable consistency.
Pour the dressing over the salad mixture. Top with warm crispy rice and gently toss everything together. Finish with crushed peanuts.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 cup (200g)
Calories: 360
Sugar: 2g
Sodium: 680mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to substitute any of your favorite vegetables or adjust the spiciness based on your preference. For added crunch, consider including crispy chickpeas or baked tortilla strips. Serve with lime wedges for an extra zesty kick.