Crispy Rice Peanut Sesame Salad (Printable)

Crunchy fried rice meets fresh crisp vegetables in a creamy peanut-sesame coated bowl

# Ingredient List:

→ Crispy Rice Base

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→ Peanut Sesame Dressing

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→ Salad Vegetables

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→ Toppings

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# 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 crisp throughout, approximately 10 minutes total. Remove from heat and let cool completely.
02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger in a medium bowl until smooth. Add water one tablespoon at a time, whisking continuously, until dressing reaches desired pourable consistency.
03 - Combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro in a large serving bowl. Drizzle with half of the prepared dressing and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and sliced red chili if desired. Serve immediately with remaining dressing on the side for additional drizzling.

# Expert Tips:

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  • The contrast between warm crispy rice and cool crisp vegetables makes every bite exciting
  • That peanut sesame dressing is good enough to drink straight from the jar
  • It holds up beautifully for lunch the next day if you manage to have leftovers
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  • Hot fresh rice will steam instead of fry so plan ahead or cook rice the night before
  • The dressing thickens in the fridge so give it a good whisk and add a splash of water before serving
  • Get your skillet really hot before adding the rice for maximum crunch
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  • Spread rice into a thin layer on a baking sheet while cooling so it dries out evenly
  • Use tamari instead of soy sauce to keep it gluten-free

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