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This Crispy Rice Salad is fresh, crunchy, and packed with flavor. Crispy baked rice is tossed with crunchy vegetables and a sweet and savory sesame dressing for a salad that’s satisfying enough to enjoy as a light meal or flavorful side dish. It’s easy to make, great for meal prep, and a delicious way to use up leftover rice.
A Salad I Make on Repeat
I have been making this salad non stop ever since it went Viral on social media. As a nutrition coach, I’m always looking for ways to make vegetables more exciting, and this crispy rice salad does exactly that.
The combination of crunchy rice, colorful vegetables, and flavorful dressing makes it feel more satisfying than a traditional salad. It’s one of those recipes that disappears quickly whenever I make it because everyone loves the texture and flavor.
Recipe Overview
Key Ingredients
Below are the key ingredients for making crispy rice salad. Full measurements are listed further down in the recipe card.
- Cooked Rice: Day-old rice works best because it has less moisture, allowing it to crisp up beautifully in the oven.
- Cucumber: Adds freshness and crunch that balances the crispy rice.
- Carrots: Shredded carrots add natural sweetness, color, and texture.
- Green Cabbage: Provides crunch and helps make the salad more filling.
- Sweet Mini Peppers: Sweet peppers add color and a mild sweetness that pairs perfectly with the dressing.
- Green Onions: Green onions add fresh flavor and a little bite.
- Sweet Chili Sauce: Creates a sweet and slightly tangy base for the dressing.
- Sesame Oil: Adds rich nutty flavor throughout the salad and dressing.
Tips for the Crispiest Rice
- Use cold leftover rice whenever possible.
- Spread the rice in a thin, even layer on the baking sheet.
- Avoid overcrowding the pan.
- Stir once during baking to help it crisp evenly.
- Let the rice cool a bit before mixing it into the salad.
How To Make Crispy Rice Salad
Prepare the Rice: Preheat your oven to 425°F. In a large bowl, toss the cooked rice with avocado oil, sesame oil, and soy sauce until evenly coated.
Bake Until Crispy: Spread the rice onto a large baking sheet in an even layer. Bake for 30 to 35 minutes, stirring once halfway through, until the rice is golden brown and crispy.
Prepare the Vegetables: While the rice is baking, add the cucumber, carrots, cabbage, peppers, and green onions to a large serving bowl.
Make the Dressing: In a small bowl, whisk together the rice vinegar, sesame oil, sweet chili sauce, soy sauce, garlic powder, and ginger powder until smooth.
Assemble the Salad: Pour the dressing over the vegetables and toss well to coat.
Add the Crispy Rice: Allow the rice to cool for about 10 minutes before adding it to the salad. Gently toss everything together and season with salt and pepper if needed.
Serve: Serve immediately while the rice is still crispy for the best texture.
Variations
- Add Protein: Turn this into a complete meal by adding grilled chicken, shrimp, salmon, tofu, or edamame.
- Make It Spicy: Add sriracha, chili crisp, or red pepper flakes to the dressing.
- Add More Crunch: Top with chopped peanuts, cashews, almonds, or sesame seeds.
- Try Different Vegetables: Snap peas, red cabbage, radishes, or shredded Brussels sprouts work well in this salad.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
What to Serve With Crispy Rice Salad
This salad pairs well with:
- Grilled chicken thighs or this grilled lemon chicken
- Baked Teriyaki salmon
- Baked Coconut Shrimp
- Chicken Lettuce wraps
- Grilled Chimichurri Steak
Common Mistakes to Avoid
- Using Freshly Cooked Rice: Fresh rice contains too much moisture and won’t crisp as well. Day-old rice gives the best results.
- Adding the Rice While It’s Hot: Hot rice can soften the vegetables and reduce the crunch.
- Overcrowding the Baking Sheet: Spreading the rice too closely together can cause it to steam instead of crisp.
- Dressing the Salad Too Early: For the best texture, assemble the salad shortly before serving.
Common Questions
Yes, but day-old rice works best because it crisps more easily. If using fresh rice, allow it to cool completely before baking.
Jasmine rice, basmati rice, and long-grain white rice all work well.
You can prepare all the components ahead of time, but wait to combine the rice with the salad until just before serving.
Allow the rice to cool slightly after baking and mix it into the salad right before serving.
Absolutely. Grilled chicken, shrimp, salmon, tofu, and edamame are all great additions.
You May Also Like
- Crispy Pasta Salad
- Nicoise Salad
- Olive Salad
- BBQ Chicken Flatbread
- Chicken Fajita Bowl
- Spring Mix Salad
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Crispy Rice Salad Using Leftover Rice
Ingredients
Crispy Rice
- 3 cups cooked rice, day-old works best
- 2 tablespoons avocado oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
Salad
- 1/2 English cucumber, chopped into sticks
- 2 medium carrots, peeled and shredded
- 3 cups shredded green cabbage
- 3-4 sweet mini peppers, chopped into thin sticks
- 3-4 green onions, sliced
- Kosher salt and pepper, if needed
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
Instructions
- Preheat the oven to 425°F.
- Toss 3 cups cooked rice with 2 tablespoons avocado oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce. Spread onto a baking sheet in an even layer.
- Bake for 30-35 minutes, stirring once halfway, until golden and crispy.
- While the rice bakes, combine the prepped veggies in a large bowl. (1/2 English cucumber, 2 medium carrots, 3 cups shredded green cabbage, 3-4 sweet mini peppers, 3-4 green onions, and Kosher salt and pepper)
- In a small bowl, whisk together all the dressing ingredients (2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon garlic powder, and 1/2 teaspoon ginger powder). Pour dressing over the veggies and toss well.
- Once the rice is done, let it cool for 10 minutes, so it stays crunchy, then fold it into the bowl with the veggie salad. Season with salt and pepper, if needed.
- Serve immediately for maximum crunch.
Notes
- This comes out to approximately 7 to 8 cups total, making each serving around 1¾ cups.
- Day-old rice produces the crispiest texture.
- Spread the rice in an even layer so it browns evenly.
- Let the rice cool slightly before tossing with the vegetables.
- Store the rice, salad, and dressing separately if making ahead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
