Viral Crispy Chilli Rice Salad
Servings 4
Equipment
- Oven & baking tray
- Large mixing bowl
- Chopping Board
- Sharp Knife
- Measuring Cups and Spoons
- Whisk or small jar for dressing
Ingredients
- 2 cups white rice cooked
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp chilli oil adjust to taste
- 2 lebanese cucumbers sliced into thin rounds
- 0.5 cup mint leaves roughly chopped
- 0.5 cup Fresh coriander roughly chopped
- 1 cup edamame beans frozen & thawed
- 3 spring onions finely sliced
- 0.333 cup peanuts salted, roasted & roughly chopped
- 1 avocado large, diced
Creamy tahini dressing:
- 2 tbsp extra virgin olive oil
- 1 lemon large, juice squeezed
- 3 tbsp tahini
- 1 tbsp pure maple syrup
- 0.5 tsp ground cumin
- 0.5 tsp ground ginger
Instructions
- Start by combining the cooked rice with soy sauce, sesame oil and chilli oil in a medium bowl. Mix well to coat the rice evenly.
- Spread the rice out on a lined baking tray and place it in the oven at 200°C for about 20–25 minutes, or until it’s golden and crispy, giving it a stir halfway through.
- Meanwhile, in a large bowl, add the cucumber, mint, coriander, edamame beans, spring onion, and roasted peanuts. Once the rice is crispy, let it cool slightly, then add it to the bowl with the vegetables and herbs. Stir to combine.
- For the dressing, whisk together the olive oil, lemon juice, tahini, maple syrup, cumin, and ginger until smooth and creamy. Adjust to taste.
- Pour the dressing over the salad and toss everything together until well coated. Top with avocado just before serving.
Notes
Cooking Tips for Beginners
- Use leftover rice that’s at least a few hours old—it crisps up better.
- Stir the rice halfway through baking for even crisping.
- Taste the dressing and adjust acidity or sweetness to your liking.
Serving Suggestions
- Serve as a standalone lunch or dinner.
- Top with grilled tofu, chicken or boiled eggs for added protein.
- Add extra greens like spinach or shredded cabbage for more volume.
Storage Advice
- Best enjoyed fresh.
- Store leftover salad (without avocado or dressing) in an airtight container for up to 2 days.
- Store dressing separately in a jar in the fridge for up to 1 week.
Substitutions
- White rice: Use brown rice or quinoa.
- Peanuts: Swap for cashews or sunflower seeds.
- Tahini: Use Greek yoghurt for a lighter dressing.
- Chilli oil: Use sriracha or leave it out for a milder version.
FAQs
1. Can I pan-fry the rice instead of baking it? Yes—fry in a large pan over medium heat until crispy, stirring often. 2. Can I use brown rice instead? Absolutely—just make sure it's cooked and cooled beforehand. 3. Is this salad vegan? Yes, as long as your chilli oil and dressing ingredients are plant-based. 4. Can I prep this ahead? Yes—crispy rice and dressing can be made ahead. Combine just before serving for best texture.Helpful Hints
- Chill the rice before crisping for best texture.
- Double the dressing—it’s great over roasted veg too.
- Use a mix of herbs for freshness.
- For a low-carb version, swap rice for cauliflower rice.