Crispy Rice Peanut Sesame Salad (Printable)
Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing for a vibrant, satisfying bowl.
# 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
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
→ Garnishes
18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)
# Steps:
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, about 10 minutes total. Remove from heat and let cool completely.
02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, and ginger in a medium bowl until smooth. Add water 1 tablespoon at a time, whisking continuously, until dressing reaches pourable consistency.
03 - Combine cooled crispy rice, shredded carrots, cucumber, purple cabbage, scallions, and cilantro in a large serving bowl. Drizzle with half the dressing and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top generously with chopped peanuts, toasted sesame seeds, and sliced fresh chili if desired. Serve immediately with remaining dressing on the side for additional drizzling.
# Expert Advice:
01 -
- You get that irresistible fried rice texture without needing a wok or hours of work
- The dressing keeps in the fridge for days and makes everything taste better
- It is a complete meal that somehow feels light and satisfying at the same time
02 -
- Cold, day-old rice is absolutely essential for getting those crispy, separate grains instead of a gummy mess
- Do not stir the rice too frequently while it crisps or you will not get those gorgeous golden patches
- The dressing thickens up in the fridge so add another splash of water before serving if needed
03 -
- Spread the rice in a thin, even layer and do not be tempted to stir it too often
- Grate the garlic and ginger directly into the bowl so you do not lose any of their flavorful juices