Description
This vibrant Crispy Rice Salad with Cucumbers and Herbs features golden, crunchy jasmine rice tossed with fresh cucumber, shallots, cilantro, mint, and peanuts, all enveloped in a zesty, umami-rich ginger-lime dressing with a kick of chili crisp. Wholesome, fast, and packed with contrasting textures, it’s an irresistible main or side dish perfect for any time of year.
Ingredients
Units
Scale
The Very Excellent Dressing
- 1/2-inch knob fresh ginger (or a spoonful of ginger paste)
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil (or another neutral oil)
- 1/4 cup lime juice (3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (more for spicier)
Crispy Rice Salad
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional, for binding if needed)
- 1/2 English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- Chili crisp, to taste (for garnish)
Instructions
- Make the Dressing: Combine the ginger (no need to peel or mince if using a blender), garlic, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp in a blender or food processor. Blitz until smooth, creating a super punchy, flavorful sauce.
- Crisp the Rice: In a bowl, toss the cooked jasmine rice with avocado oil and red curry paste. If the rice isn’t sticking together when squeezed, add the optional cornstarch and mix with wet hands. Squeeze the rice into loose, squishy chunks and arrange them in a single layer in an air fryer basket. Air fry at 400°F for 7–9 minutes, until golden and crispy. (Alternate oven and skillet methods explained in Notes.)
- Assemble the Salad: Break or cut the crispy rice into small chunks. In a large bowl, combine with sliced cucumber, shallot, cilantro, mint, half of the peanuts, and about half of the dressing. Toss gently.
- Finish and Serve: Taste and add more dressing or chili crisp if desired. Garnish with remaining peanuts and a drizzle of chili crisp before serving. Enjoy immediately while the rice is delightfully crisp!
Notes
- Ginger Substitute: Lemongrass paste can be used for a different aromatic twist in the dressing.
- Rice Tips: Fresh or day-old jasmine rice works; day-old rice is not required if cooked properly.
- Instant Pot Rice: Use 2 cups rinsed jasmine rice to 2½ cups water. Cook at high pressure for 3 minutes, then a 15 minute natural pressure release.
- Oven Method: Bake squeezed rice chunks at 425°F for 8–10 minutes near the oven’s heating element until crispy outside and chewy inside.
- Skillet Method: For drier, day-old rice, fry in about 1/4 cup neutral oil until golden and crispy (this method will be messier and results in oilier rice).
- Adjust the Dressing: If your rice is more oily (from skillet method), you may need less dressing.
Nutrition
- Serving Size: 1 generous portion (1/2 recipe)
- Calories: 520
- Sugar: 9g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
