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Crispy Rice Salad with Peanut Dressing

Day-old rice pan-fried until crispy, tossed with shredded vegetables, fresh herbs, and a bold peanut dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 385
Ingredients Method

Ingredients
  

  • 3 cups cooked short-grain or jasmine rice cold (day-old is best)
  • 3 tablespoons neutral oil
  • 1/2 teaspoon kosher salt
  • 2 cups shredded purple cabbage
  • 1 large carrot julienned or shredded
  • 1 cucumber thinly sliced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/4 cup fresh mint leaves torn
  • 1/4 cup chopped roasted peanuts
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 clove garlic grated
  • 1/2 teaspoon chili garlic sauce or to taste
  • 3-4 tablespoons warm water to thin

Method
 

  1. Break up any large clumps in the cold rice with your hands or a fork.
  2. Heat oil in a large skillet over medium-high heat. Add rice in an even layer, press down, and let sit undisturbed 4-5 minutes until golden. Break up, flip, and cook 5-6 more minutes until crispy clusters form. Season with salt.
  3. Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and chili garlic sauce. Add warm water to thin to a pourable consistency.
  4. Combine cabbage, carrot, cucumber, cilantro, and mint in a large bowl.
  5. Add warm crispy rice to the vegetables with two-thirds of the dressing. Toss gently.
  6. Divide among bowls, drizzle with remaining dressing, and top with chopped peanuts.