Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a vibrant, flavorful dish featuring day-old rice pan-fried for a crispy texture, mixed with fresh julienned vegetables and edamame. Topped with a creamy, slightly spicy peanut dressing, it makes for a quick, nutritious, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Rice and Vegetables
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame (cooked or frozen)
- 2 green onions, chopped
- 1/4 cup cilantro, chopped (optional)
Peanut Dressing
- 3 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha (optional, for heat)
- 2 tablespoons water (to thin the dressing)
Instructions
- Prepare and Fry the Rice: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the day-old cooked rice and stir-fry for about 5 to 7 minutes until the rice crisps up slightly and develops a golden color. Stir occasionally to avoid sticking or burning.
- Prepare the Vegetables: While the rice is frying, julienne the cucumber, thinly slice the red bell pepper, shred the carrots, and chop the green onions and cilantro (if using). Ensure edamame is cooked and thawed if previously frozen.
- Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha (if using), and water until smooth and well combined. Adjust the water quantity to reach your desired dressing consistency.
- Combine Salad Ingredients: Once the rice is crispy and slightly cooled, transfer it to a large mixing bowl. Add the prepared cucumber, bell pepper, carrots, edamame, green onions, and cilantro.
- Toss with Dressing and Serve: Pour the peanut dressing over the rice and vegetable mix, tossing gently to coat everything evenly. Serve immediately to retain the crunchiness of the rice or chill briefly for a cooler salad experience.
Notes
- Using day-old rice helps to achieve the best crispy texture during frying.
- Adjust sriracha quantity based on your preferred spice level.
- For a gluten-free version, replace soy sauce with tamari.
- The salad is best enjoyed fresh to maintain rice crispness; leftovers may lose some texture.
- Peanut butter alternatives like almond or cashew butter can be used for variation.
