Description

A unique salad featuring golden, fried long-grain white rice tossed with crisp vegetables and a savory, spicy peanut dressing. This dish offers a satisfying crunch and is perfect for using up leftover rice.

Ingredients

Scale

2 cups cooked, cooled long-grain white rice (approx. 300g)
4 cups vegetable oil (for frying)
1 tsp salt
2 medium carrots, julienned (150g)
1 large red bell pepper, diced (200g)
1 English cucumber, diced (200g)
4 stalks green onions, thinly sliced (30g)
1/2 cup creamy peanut butter (128g)
3 tbsp soy sauce or tamari (45ml)
2 tbsp rice vinegar (30ml)
1–2 tbsp chili crisp or Sriracha (15-30ml)
1 tbsp honey or maple syrup (20g)
2 cloves garlic, minced (6g)
2 tbsp fried shallots or toasted sesame seeds (for garnish)

Instructions

Prep the rice: Ensure the rice is cold, dry, and broken into individual grains. If freshly cooked, spread on a baking sheet and refrigerate for at least an hour.
Fry the rice: Heat vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Working in small batches to avoid crowding, add handfuls of rice. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and sprinkle lightly with salt.
Make the dressing: In a small saucepan or microwave-safe bowl, combine peanut butter, soy sauce, rice vinegar, honey, minced garlic, and chili crisp. Warm gently until smooth and pourable. Whisk vigorously to emulsify.
Assemble the salad: In a large mixing bowl, combine julienned carrots, diced bell pepper, diced cucumber, and sliced green onions. Add the crispy rice gently.
Toss and serve: Pour the warm peanut dressing over the vegetables and rice. Toss to coat evenly. Garnish with fried shallots or toasted sesame seeds and serve immediately.

Notes

Use cold, dry rice for best results; warm rice will clump. Do not overcrowd the pan when frying to ensure crispiness. Store components separately if meal prepping to maintain crunch. Save the frying oil for other uses as it is infused with rice flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12
Sodium: 680
Fat: 24
Saturated Fat: 4
Carbohydrates: 48
Fiber: 4
Protein: 12

Keywords: crispy rice salad, spicy peanut dressing, leftover rice recipe, vegan salad, gluten-free salad, meal prep, crunchy salad, peanut butter dressing