Description
A quick and delicious crispy rice salad with a creamy peanut-chili dressing, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil
- 2 tbsp soy sauce
- 1 cup shelled edamame
- 1 ripe avocado, diced
- 1 English cucumber, thinly sliced
- 1 red bell pepper, thinly sliced or diced
- 3 spring onions, thinly sliced
- 1/2 cup fresh coriander (cilantro), chopped
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup crushed peanuts (optional)
- 3 tbsp creamy peanut butter (optional)
- 1–3 garlic cloves, minced (optional)
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar (optional)
- 2–4 tbsp water (optional)
Instructions
- Toss together the edamame, diced avocado, slices of cucumber, red bell pepper, sliced spring onions, chopped coriander, and dill in a large bowl.
- Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice on a baking tray and drizzle it with chili oil and soy sauce, tossing to coat well.
- Bake the rice for about 20 minutes, stirring it at the 10 and 15-minute marks for an even crisp.
- Whisk together your dressing ingredients: creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and just enough water to make it pourable.
- Combine the crispy rice with the salad and pour the peanut-chili dressing over the top, tossing gently to combine all the flavors.
- Finish with a sprinkle of crushed peanuts and an optional drizzle of extra chili oil or Sriracha. Serve immediately for the best crunch!
Notes
Feel free to customize with any leftover vegetables or proteins like rotisserie chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Crispy Rice Salad, Peanut-Chili Dressing, Quick Dinner, Family Meals, Vegetarian Recipes