Crispy Rice Salad Recipe
This crispy rice salad recipe is perfect for lunch or dinner. Crisp rice cooked in the oven or air fryer, with a nutty, satay-style sauce, fresh cucumber, edamame beans and coriander. So good! This recipe serves 2 as a main, 4 as a side, and includes methods for making the crispy rice in both the oven and air fryer.
Servings: 2 people
Equipment
Ingredients
For the crispy rice:
- 250 g cooked Jasmine rice (I use the pre-cooked packs from the supermarket)
- 0.5 tbsp rice wine vinegar
- 0.5 tbsp toasted sesame oil
- 1 tsp granulated sugar
- 1 tbsp gluten free tamari
For the dressing:
- 25 g peanut butter (I use smooth but you can use crunchy if you prefer)
- 1 tbsp gluten free tamari
- 1 tbsp Thai red curry paste
- Juice of 1 lime
- 3-4 tbsp cold water
For the salad:
- 0.5 large cucumber
- 2 spring onions
- 35 g chopped unsalted peanuts
- 90 g cooked edamame beans
- 2-3 tsp gluten free chilli crunch (optional, to serve)
- 1 handful fresh coriander (finely chopped)
Instructions
To make the crispy rice:
- If using a pouch of rice, use your hands to break it up so it's not one solid block - a few little clumps is fine. Add to a bowl with all the other rice ingredients and mix well. I find it easiest to use my hands to everything gets coated nicely.
- To make in the oven: Preheat the oven to 220C / Fan 200C / Gas Mark 8 / 425F. Spread the rice out on a non-stick tray in one layer, then bake for 30-35 minutes. Stir once or twice during this time to ensure the rice cooked evenly.
- To make in the air fryer: Add the rice to the air fryer basket, spreading it into one layer. Air fry at 220C (425F) for 10-11 minutes, shaking the basket half-way through, until the rice is golden and crispy.
To make the dressing:
- Add all the dressing ingredients (except the water) to a small blender and blitz - or blend using a hand blender in a jug. Add the water gradually, blending between, until the dressing has reached the consistency you want. I like mine pourable but still nice and thick and creamy.
To construct the salad:
- Finely slice the cucumber, chop the spring onions, and finely chop the coriander. Add to a large serving dish along with the chopped peanuts and edamame beans.
- Add the cooked crispy rice, pour over the dressing and use two spoons to mix everything together thoroughly. Serve warm (or cold) with the chilli crunch drizzled on top, if using.
Video
