Crispy Rice Salad Peanut Sesame (Printable)

Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing. A vibrant, satisfying dish ready in under an hour.

# What You Need:

→ Crispy Rice

01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt

→ Peanut Sesame Dressing

04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, to thin dressing

→ Salad Components & Toppings

13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves
18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)

# How-To Steps:

01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until bottom forms a crust, then toss and continue cooking until golden and crispy throughout, approximately 10 minutes total. Remove from heat and allow to cool completely.
02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger in a medium bowl until smooth. Gradually add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - Place cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro in a large serving bowl. Drizzle half the dressing over the mixture and toss gently to coat evenly without breaking the crispy rice.
04 - Divide salad among individual bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and fresh chili slices if desired. Serve immediately with remaining dressing on the side for additional seasoning.

# Helpful Tips:

01 -
  • The crispy rice creates these incredible crunchy nuggets that soak up the dressing while staying satisfyingly crisp
  • You get that perfect sweet and salty balance that makes you want to eat the entire bowl straight from the counter
02 -
  • The rice must be completely cold and dry or it will steam instead of crisp forming a gummy mass instead of those gorgeous crunchy nuggets
  • Do not overcrowd the pan when crisping the rice or it will steam instead of fry work in batches if necessary
  • The dressing thickens as it sits so add a splash more water right before serving if it has become too thick to pour
03 -
  • Spread the cooked rice on a baking sheet and refrigerate uncovered for at least 2 hours to dry it out completely before frying
  • Use a splatter guard when crisping the rice because those little grains can pop and sizzle aggressively in hot oil

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