Tangy Crispy Rice Salad
Tangy Crispy Rice Salad
Ingredients
For the Crispy Rice
- 1 cup jasmine rice, uncooked
- 1 1/2 cups water
- 2 tablespoons vegetable oil, plus more for frying
For the Dressing
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon ginger, grated
For the Salad
- 1 cucumber, medium, thinly sliced
- 2 carrots, medium, shredded
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
Transfer the cooked rice to a large baking sheet, spread it out evenly, and let it cool completely. This helps to dry out the rice, which is crucial for crisping. You can place it in the refrigerator for 20-30 minutes to speed up the cooling.
⏱️ 30 min
- 3
Once the rice is cool and dry, heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the cooled rice and spread it into an even layer. Cook, undisturbed, for 5-7 minutes, until the bottom is golden brown and crispy. Break up the crispy rice with a spatula, then continue to cook, stirring occasionally, for another 5-8 minutes, until most of the rice is golden and crispy. Transfer the crispy rice to a paper towel-lined plate to drain excess oil.
⏱️ 20 min
- 4
While the rice is crisping, prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, chili garlic sauce, and grated ginger until the sugar is dissolved.
⏱️ 5 min
- 5
In a large mixing bowl, combine the sliced cucumber, shredded carrots, diced red bell pepper, and thinly sliced red onion.
⏱️ 10 min
- 6
Add the crispy rice, chopped fresh mint, and chopped fresh cilantro to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
⏱️ 5 min
- 7
Serve immediately, garnished with chopped roasted peanuts.
Kitchen Tools
Nutrition Facts (per serving)
Tangy Crispy Rice Salad
For the Crispy Rice
- 1 cup jasmine rice, uncooked
- 1 1/2 cups water
- 2 tablespoons vegetable oil, plus more for frying
For the Dressing
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon ginger, grated
For the Salad
- 1 cucumber, medium, thinly sliced
- 2 carrots, medium, shredded
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
Transfer the cooked rice to a large baking sheet, spread it out evenly, and let it cool completely. This helps to dry out the rice, which is crucial for crisping. You can place it in the refrigerator for 20-30 minutes to speed up the cooling.
⏱️ 30 min - 3
Once the rice is cool and dry, heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the cooled rice and spread it into an even layer. Cook, undisturbed, for 5-7 minutes, until the bottom is golden brown and crispy. Break up the crispy rice with a spatula, then continue to cook, stirring occasionally, for another 5-8 minutes, until most of the rice is golden and crispy. Transfer the crispy rice to a paper towel-lined plate to drain excess oil.
⏱️ 20 min - 4
While the rice is crisping, prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, chili garlic sauce, and grated ginger until the sugar is dissolved.
⏱️ 5 min - 5
In a large mixing bowl, combine the sliced cucumber, shredded carrots, diced red bell pepper, and thinly sliced red onion.
⏱️ 10 min - 6
Add the crispy rice, chopped fresh mint, and chopped fresh cilantro to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
⏱️ 5 min - 7
Serve immediately, garnished with chopped roasted peanuts.