Introduction

This Quick Crispy Rice Salad combines crunchy, flavorful rice clusters with fresh vegetables and a tangy, nutty dressing. It’s a vibrant, satisfying dish perfect for a light lunch or a side for dinner. Ready in under an hour, it brings together textures and bold flavors effortlessly.

A close-up view of a black bowl filled with a colorful rice salad, where a golden fork lifts a detailed portion showing three main layers: base of cooked brown rice mixed with dark green chopped herbs, middle layer of bright red bell pepper strips and vivid purple cabbage pieces, and top layer of fresh green cucumber chunks sprinkled with light sesame seeds. The background shows more of the salad with scattered cucumber, red pepper, and purple cabbage on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp
3 tbsp sesame oil (for dressing)
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari (for dressing)
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp honey
2 tsp chili crisp (for dressing)
1/2 inch piece ginger, grated
Salt and pepper, to taste
3 cups shredded cabbage (mix of green and red)
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 medium carrot, grated or julienned
1/2 cup chopped sugar snap peas
2 green onions, sliced
Toasted sesame seeds, for garnish

Instructions

Step 1: Preheat your air fryer or oven to 400°F (200°C). Line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a large bowl, combine the day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated. Spread the rice mixture in a thin, even layer over the prepared parchment, keeping some clusters together for crispiness. Bake in the air fryer for 16–18 minutes or in the oven for 40 minutes until golden and crisp.
Step 3: While the rice bakes, whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter or tahini, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons chili crisp, and the grated ginger in a small bowl. Whisk until smooth and emulsified, then add salt and pepper to taste. Add extra lime juice if desired for brightness.
Step 4: Remove the crispy rice from the oven or air fryer and let it cool slightly. Break it into small clumps by hand to create varied texture for the salad.
Step 5: In a large salad bowl, combine the shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces.
Step 6: Drizzle the dressing over the salad and toss everything together thoroughly. Adjust seasoning with salt and pepper if needed. Just before serving, sprinkle toasted sesame seeds over the top for extra flavor and crunch.

Tips & Variations

Using day-old rice is key for crispiness; fresh rice tends to be too moist.
Substitute tahini for peanut butter in the dressing for a different nutty flavor.
Add chopped fresh herbs like cilantro or mint for a fresh twist.
Customize the vegetables based on what you have on hand, such as adding shredded carrots or thinly sliced radishes.

Storage

Store any leftover salad without the crispy rice topping in an airtight container in the refrigerator for up to 2 days. Keep the crispy rice separate to maintain crunch and add it just before serving. Reheat the crispy rice briefly in the oven or air fryer if it loses crispness.

How to Serve

A close-up view of a dark bowl filled with a colorful rice salad. The dish has three main layers: the base of cooked brown rice with a glossy texture, mixed with thin slices of bright green cucumber and vibrant red bell pepper strips; the middle layer contains shredded purple cabbage adding a pop of deep color and crunch; the top layer is sprinkled with light beige sesame seeds. A golden fork lifts a portion of the salad, showing a mix of all ingredients with a shiny, slightly saucy coating. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of jasmine?

Yes, but jasmine rice’s aroma and texture work best. Regular long-grain rice can be used if day-old and properly dried out for crispiness.

What is chili crisp and where can I find it?

Chili crisp is a spicy, crunchy chili oil condiment popular in Asian cuisine. It’s available in most grocery stores or online in the international or Asian foods aisle.