What type of rice works best for this dish?

Day-old jasmine or long-grain rice is ideal as it crisps uniquely when fried, providing the perfect texture.

Can I make this gluten-free?

Yes, by using gluten-free soy sauce, the dish remains gluten-free without compromising flavor.

Incorporate sliced avocado, edamame, or serve alongside grilled chicken, tofu, or shrimp for added protein.

Cooking chilled, day-old rice in vegetable oil over medium-high heat until golden brown develops a satisfying crunch.

This dish contains soy, peanuts or cashews, and sesame. Substitute nuts with pumpkin seeds to accommodate allergies.

A vibrant and crunchy salad featuring crispy rice, fresh cucumbers, and a zesty dressing—perfect for a light lunch or side dish any day.

This salad quickly became a family favorite for warm days when something light yet satisfying is needed.

Rice: 2 cups cooked jasmine or long-grain rice (preferably day-old, chilled), 2 tbsp vegetable oil
Vegetables: 1 large English cucumber thinly sliced, 1 cup shredded carrots, 4 green onions thinly sliced, 1/4 cup fresh cilantro leaves chopped, 1/4 cup fresh mint leaves chopped
Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce (use gluten-free if needed), 1 tbsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 small garlic clove minced, 1 tsp fresh ginger grated, 1 tsp sriracha or chili sauce (optional), juice of 1 lime
Toppings: 1/4 cup roasted peanuts or cashews chopped, 1 tbsp toasted sesame seeds

Step 1:: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the chilled rice in an even layer. Press gently and cook undisturbed for 57 minutes until the bottom is golden and crispy. Flip in sections and cook another 23 minutes. Remove from heat and let cool slightly.
Step 2:: In a large bowl, combine the sliced cucumber, shredded carrots, green onions, cilantro, and mint.
Step 3:: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, sriracha (if using), and lime juice until well combined.
Step 4:: Add the crispy rice to the vegetable mixture. Pour the dressing over and toss gently to combine.
Step 5:: Sprinkle with chopped peanuts and toasted sesame seeds before serving.

My family enjoys this salad during summer picnics making every bite a refreshing experience.

Add sliced avocado or edamame for extra protein or substitute peanuts with pumpkin seeds for a nut-free option.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served fresh for maximum crunch.

This salad pairs well with grilled chicken, tofu, or shrimp for a heartier meal.

Enjoy this crunchy and flavorful salad as a delightful addition to your meal repertoire.

→ What type of rice works best for this dish?: Day-old jasmine or long-grain rice is ideal as it crisps uniquely when fried, providing the perfect texture.
→ Can I make this gluten-free?: Yes, by using gluten-free soy sauce, the dish remains gluten-free without compromising flavor.
→ How can I add more protein to this dish?: Incorporate sliced avocado, edamame, or serve alongside grilled chicken, tofu, or shrimp for added protein.
→ What gives the crispy rice its texture?: Cooking chilled, day-old rice in vegetable oil over medium-high heat until golden brown develops a satisfying crunch.
→ Are there allergen considerations?: This dish contains soy, peanuts or cashews, and sesame. Substitute nuts with pumpkin seeds to accommodate allergies.