Description
Crispy Rice Salad with Peanuts brings Southeast Asian street food magic to your kitchen, blending crunchy textures and bold flavors. Perfectly balanced ingredients dance together, creating a delightful meal you’ll crave again and again.
Ingredients
Scale
Grains:
- 2 cups pre-cooked rice (cooled)
Vegetables:
- 1 lime (zest from whole, juice from 1/2)
Seasonings and Sauces:
- 1 tablespoon chili garlic sauce
- 1 tablespoon chili crunch oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
Instructions
- Craft a flavorful rice mixture by combining cooked rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and lime juice in a mixing bowl.
- Distribute the rice mixture evenly across a baking sheet, creating a thin layer for optimal crispiness at 400°F (200°C) for 25-35 minutes, gently tossing midway to ensure uniform browning.
- While rice bakes, prepare the vegetable medley by chopping cucumbers, cubing avocados, dicing red bell peppers, slicing green onions, shredding red cabbage, and roughly chopping peanuts.
- Incorporate edamame, fresh basil, and cilantro into the vegetable mixture, ensuring a vibrant and textural combination.
- Create a luxurious peanut dressing by blending peanut butter, olive oil, rice vinegar, minced garlic, lime juice, toasted sesame oil, soy sauce, maple syrup, and grated ginger until smooth and creamy.
- Once rice reaches a golden, crispy texture, allow it to cool slightly before combining with the prepared vegetable blend.
- Drizzle the peanut dressing over the salad and gently toss, ensuring each ingredient is thoroughly coated with the rich, nutty sauce.
- Serve immediately for maximum crunch and flavor, with potential refrigeration of leftovers for up to 3 days in an airtight container.
Notes
- Customize rice texture by adjusting baking time for extra crispiness or softer edges.
- Swap peanut butter with almond or sunflower seed butter for nut-free diets.
- Keep avocados fresh by adding them just before serving to prevent browning.
- Prep ingredients ahead and store separately to maintain crispness and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg