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a bowl of crispy rice salad with veggies.
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Crispy Rice Salad Using Leftover Rice

Crispy baked rice tossed with crunchy vegetables and a sweet and savory sesame dressing. A fresh, flavorful salad that's perfect as a side dish or light meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Salad
Cuisine: Asian
Diet: Vegetarian
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.
    cooked and seasoned rice spread on a sheet pan.
  • Bake for 30-35 minutes, stirring once halfway, until golden and crispy.
    baked rice on a sheetpan.
  • 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)
    veggies in a bowl to make salad.
  • 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.
    mixing the salad with a wooden spoon in a bowl.
  • 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

Serving: 1.75cups | Calories: 323kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 623mg | Potassium: 384mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5933IU | Vitamin C: 51mg | Calcium: 60mg | Iron: 1mg