Crispy Rice Salad

I first had crispy rice when eating Korean bibimbap, which sometimes is served in a hot stone bowl, and the rice in contact with the bowl gets nice and crispy. I also made these spicy shrimp salad and spicy tuna dishes on crispy rice. I love it in any variation and I kept seeing these recipes online for this salad version and I was so excited to try it.

I loved this dish and could eat this all the time. The texture of the rice is SO addicting and the rest of the ingredients make a great mix, especially with the tasty sesame soy and rice vinegar dressing. The crispy rice for this recipe is made in the oven, which is a super easy way to do it. The nice thing about this recipe is that you can totally customize it to your preferences, and leave things out or add things in… This recipe works best with medium grain Asian rice, and you can see my post here on how to cook it well on the stove top.

Crispy Rice Salad

Crispy rice made in the oven tossed with tasty veggies, avocado, herbs, and a super delicious dressing – addicting!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Lunch, Main Course, Salad

Servings 6 serving

Ingredients

  

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For the rice:

• 2 1/2 cups cooked rice
• 4 tbsp oil
• 2 tbsp chili garlic sauce
• 1/2 tsp kosher salt

For the salad:

• 1 small head of cabbage or 1/2 bag coleslaw mix
• 1 cup grated carrots
• 1 red bell pepper diced
• 3 small persian cucumbers diced (about 1 cup cucumber)
• 1 cup chopped scallions
• 2 avocados diced
• 1/2 cup cilantro chopped
• 1 cup edamame shelled
• 1/2 cup peanuts
• 1 block firm tofu cut into cubes and pan fried
• 1/4 cup fried onion optional but so good

For the dressing:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp sesame oil
• 1 tbsp brown sugar
• 2 limes juiced
• 1 garlic clove minced
• 2 tbsp minced ginger
• 2 tbsp sesame sauce or tahini optional

Instructions

 

• Combine all your dressing ingredients and mix well. Set aside. Cook your rice and allow it to cool for 15-30 minutes. Cut your tofu into cubes and lightly pan fry it in a skillet with 2 tbsp of oil and sprinkle of salt. Set aside.
• Heat the oven to 400 and line a baking sheet with parchment. Spread 2 tbsp of oil on the parchment. Spread the rice over the greased parchment and then sprinkle the rest of the oil, salt and chili garlic sauce over and toss the rice, then flatten it out to fill the pan. If it sticks to your hands, wet them lightly before spreading.
• Bake for 20 minutes, stir and flatten and bake another 15-20 until you have some crispy crunchy parts to the rice. Remove from the oven and allow to cool for 15 minutes.
• Mix the rest of the salad ingredients in a large bowl. Crumble up the crispy rice chunks into the bowl and toss the whole thing with the dressing and serve. Yum!

Keyword Appetizer, Lunch, Main Dish, Salad, Vegetable

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