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Crispy Rice Salad

A delightful mix of crunchy rice, fresh vegetables, and zesty dressings, perfect as a light main course or a refreshing side.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Healthy
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Salad

  • 2 cups cooked jasmine or basmati rice (chilled) Use day-old rice for best results.
  • 3 cups mixed greens (romaine, arugula, spinach) Offers freshness and a light, crisp base.
  • 1 medium cucumber (thinly sliced) Adds crunch and refreshing flavor.
  • 1 medium carrot (julienned) Brings sweetness and bright color.
  • 1 medium red bell pepper (thinly sliced) Adds sweetness and a pop of color.
  • 2 stalks green onions (sliced) Provides mild onion flavor.
  • 1/4 cup fresh cilantro or parsley (chopped) For added herbal freshness.
  • 1 cup optional protein (tofu, chicken, shrimp) (cooked) Makes the salad more filling.

For the Dressing

  • 2 tablespoons soy sauce Adds savory umami flavor.
  • 1 tablespoon sesame oil Enhances nutty, aromatic flavor.
  • 1 tablespoon rice vinegar Brings tangy brightness.
  • 2 tablespoons olive oil For frying the crispy rice and making the dressing.

For Extra Crunch

  • 1/4 cup toasted almonds or pumpkin seeds Adds crunch and protein.

Instructions
 

Prepare the Crispy Rice

  • Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat.
  • Add the chilled, cooked rice in an even layer and cook undisturbed for 3-4 minutes to form a golden crust.
  • Flip or stir the rice gently and cook until crispy on all sides.
  • Add soy sauce and sesame oil, stirring to coat the rice evenly, then set aside on a plate lined with paper towels.

Prepare the Vegetables

  • Wash and dry the mixed greens thoroughly, placing them in a large salad bowl.
  • Add sliced cucumber, julienned carrots, thinly sliced red bell pepper, and green onions, and toss gently to combine.

Toast the Nuts or Seeds

  • In the same skillet, toast the almonds or pumpkin seeds over medium heat for 2-3 minutes until fragrant and slightly golden.
  • Remove from heat and set aside.

Make the Dressing

  • In a small bowl, whisk together rice vinegar, sesame oil, olive oil, and a pinch of salt.
  • Adjust seasoning to taste with a splash of soy sauce or lime juice.

Assemble the Salad

  • Add the crispy rice to the bowl with the greens and vegetables.
  • Sprinkle with the toasted nuts or seeds and fresh cilantro or parsley.
  • Drizzle dressing over the top and toss gently to combine.

Optional Protein Addition

  • If desired, add cooked protein like tofu, grilled chicken, or shrimp for a more substantial meal.

Serve

  • Divide the salad into individual bowls or plates.
  • Garnish with extra herbs or a squeeze of lime juice for added brightness.
  • Serve immediately to maintain the crispy texture of the rice.

Notes

Use a nonstick or cast-iron skillet to prevent sticking when crisping the rice. Pair the salad with a side of miso soup or crusty bread for a complete meal.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 6gSugar: 3g
Keyword Crispy Rice Salad, Customizable Dish, Healthy Salad, Rice Salad, Vegetable Salad
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