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Crispy Rice Salad

Crispy Rice Salad


  • Author: Grace
  • Total Time: 25 minutes
  • Yield: 23 servings 1x

Description

This crispy rice salad is a fun, crunchy, and flavor-packed dish that blends crispy pan-fried rice with fresh vegetables, creamy dressing, and your choice of protein. It’s the perfect mix of texture and taste, customizable, healthy, and great for meal prep!


Ingredients

Scale

Ingredients

Salad Base

  • 2 cups cooked jasmine or brown rice (chilled)
  • 1 cup Persian cucumbers, thinly sliced
  • ½ cup red cabbage, shredded
  • ½ avocado, diced
  • ½ cup shredded carrots
  • 2 tablespoons chopped scallions

Optional Protein

  • 1 cup grilled chicken or tofu, chopped
  • ½ cup cooked salmon or shrimp

Creamy Asian Dressing

  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon honey
  • 1 clove garlic, grated
  • ½ teaspoon grated ginger

For Crispy Rice

  • 2 tablespoons vegetable oil
  • Pinch of salt

Instructions

Instructions

  1. Cook and Chill the Rice
    Cook jasmine or brown rice according to package instructions. Let it cool, then chill in the fridge for at least 2 hours or overnight.

  2. Crisp the Rice
    Heat oil in a nonstick pan over medium heat. Press cold rice into the pan and let it crisp undisturbed for 5–7 minutes. Flip or stir gently for even crisping. Set aside.

  3. Prep the Vegetables and Protein
    Slice cucumbers, shred cabbage, cut avocado, and chop any chosen protein. Arrange them in a mixing bowl or salad container.

  4. Mix the Dressing
    In a small bowl, whisk together all dressing ingredients until smooth. Adjust thickness with a splash of water if needed.

  5. Assemble the Salad
    In a large bowl, combine crispy rice with veggies and protein. Drizzle dressing on top and toss gently before serving.

Notes

  • Cold rice crisps best! Use day-old rice straight from the fridge.
  • Customize freely. Swap veggies or dressings based on your taste.
  • Make it vegan. Use tofu and plant-based mayo or tahini.
  • Add extra crunch. Sprinkle toasted sesame seeds or chopped nuts.
  • For spicy lovers. Add a few drops of sriracha or chili oil to the dressing.
  • Prep Time: 15
  • Cook Time: 10
  • Category: Lunch
  • Method: Pan-Fried
  • Cuisine: Fusion / Asian-Inspired

Keywords: crispy rice salad, rice bowl recipes, healthy lunch, crunchy salad, Asian salad, meal prep salad, fusion salad, easy salad bowl