Crispy Rice Peanut Sesame Salad (Printable Version)

Crunchy fried rice meets crisp vegetables in a creamy peanut-sesame dressing. A vibrant Asian-inspired vegetarian dish ready in under an hour.

# What You'll Need:

→ Crispy Rice Base

01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt

→ Peanut Sesame Dressing

04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, to thin

→ Salad Vegetables and Toppings

13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves
18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)

# Directions:

01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until bottom forms a golden crust, then toss and continue cooking until rice is golden and crispy throughout, approximately 10 minutes total. Remove from heat and allow to cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger until smooth. Gradually add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - In a large serving bowl, combine the cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle half the dressing over the salad and toss gently to coat evenly without crushing the crispy rice.
04 - Divide the dressed salad among serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and sliced red chili if using. Serve immediately with remaining dressing on the side for additional seasoning.

# Expert Advice:

01 -
  • The contrast between hot crispy rice and cool crisp vegetables creates the most satisfying texture in every single bite
  • You can prep the rice ahead and fry it right before serving, making it perfect for feeding people without disappearing into the kitchen for hours
  • The peanut sesame dressing comes together in minutes and keeps in the fridge for days, meaning you are always three minutes away from something delicious
02 -
  • Cold, day-old rice is nonnegotiable here because freshly cooked rice contains too much moisture and will steam instead of getting crispy
  • Do not overcrowd your pan when frying the rice or it will steam itself and you will miss out on that signature crunch
  • The dressing thickens as it sits in the refrigerator, so always give it a good whisk and add a splash of water before using
03 -
  • If your rice is sticking to the pan, let it cook another minute without touching it so it forms a proper crust before flipping
  • Taste your dressing before adding it to the salad because peanut butter brands vary in sweetness and saltiness

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