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Crispy Rice Salad with Peanut Sesame Dressing

A vibrant plate of crispy rice salad with peanut sesame dressing, topped with crunchy fried rice and peanuts.
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Make this satisfying Asian rice salad featuring perfectly fried, crunchy rice tossed with fresh vegetables and coated in a homemade peanut sesame dressing. This recipe delivers great texture and flavor for a main dish or side.

Ingredients

Scale
  • 2 cups cooked short-grain white rice, chilled overnight
  • 4 cups neutral oil for frying
  • 1 head romaine lettuce, chopped
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanuts, for garnish
  • 1 tablespoon sesame seeds, toasted, for garnish
  • 1 tablespoon soy sauce or tamari (for rice seasoning)
  • 1 teaspoon sesame oil (for rice seasoning)
  • For the Peanut Sesame Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Prepare the rice: Spread the chilled, cooked rice thinly on a baking sheet. Drizzle with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Mix gently.
  2. Crisp the rice: Heat the frying oil in a deep skillet or pot to 350°F (175°C). Carefully drop the rice into the hot oil in small batches, pressing slightly to keep it somewhat together. Fry for 3 to 5 minutes, turning occasionally, until golden brown and very crispy.
  3. Remove the crispy rice with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with a pinch of salt if desired.
  4. Make the dressing: In a medium bowl, whisk together the peanut butter, warm water, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and sriracha (if using). Whisk until completely smooth. Add a little more water if you prefer a thinner consistency.
  5. Assemble the salad: In a large bowl, combine the chopped romaine lettuce, shredded carrots, sliced red bell pepper, cilantro, and green onions.
  6. Add the crispy rice to the salad bowl. Pour about half of the peanut sesame dressing over the salad ingredients. Toss gently to coat everything without breaking up the crispy rice too much.
  7. Serve immediately in bowls. Top each serving with chopped peanuts, toasted sesame seeds, and extra dressing on the side if needed.

Notes

  • For a gluten free crispy rice salad, ensure you use tamari instead of soy sauce in both the rice seasoning and the dressing.
  • If you prefer not to fry, you can bake the rice at 400°F (200°C) for 20 minutes, flipping halfway, until crunchy. Air frying also works well at 375°F (190°C) for about 12 minutes.
  • This recipe works well as a vegetarian crispy rice main dish. For a non-vegetarian option, add cooked, shredded chicken or baked tofu cubes.
  • You can make the peanut sesame dressing ahead of time and store it in the refrigerator for up to one week. Let it warm slightly before using.

Nutrition

Find it online: https://cookingbycarla.com/crispy-rice-salad-with-peanut-sesame-dressing/