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Serving bowl with crispy rice salad
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Crispy Rice Salad Recipe

This crispy rice salad is packed with texture and flavor, and the citrus vinaigrette ties it all together. Fun, colorful, and delicious!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad
Cuisine: asian
Servings: 4 servings
Author: Kellie
Cost: $10

Equipment

Ingredients

For the Crispy Rice:

  • 2 Cups Cooked Rice cooled - I use jasmine rice but any rice should work well
  • 2 Teaspoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 2 tablespoons chili crisp

For the Salad:

  • 5 Persian Cucumbers thinly sliced or use one English cucumber
  • 1 Cup Edamame thawed if frozen
  • 6 green onions chopped
  • 1 cup chopped red cabbage
  • 1 red bell pepper small diced
  • 1 cup mandarin oranges drained
  • ½ cup fresh chopped herbs
  • 1 Cup Salted Peanuts finely chopped

For the Marmalade Vinaigrette:

  • 1 lemon juiced and zested
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon orange marmalade
  • ½ teaspoon garlic powder
  • ½ teaspoon Herbs de Provence
  • ¼ cup olive oil
  • Kosher salt and black pepper

Instructions

  • Preheat your oven to 400 F.
  • Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  • Cook the rice according to your preferred method and allow it to cool fully. (For best results, use day old leftover rice.)
  • On the baking sheet, combine the rice with the soy sauce, chili crisp, and sesame oil.
  • Transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's golden brown and crispy. Toss it halfway through, to ensure that it cooks evenly.
  • Remove the baking sheet with the rice from the oven and set it aside.
  • Add all of the salad ingredients, cucumbers, edamame, green onions, bell peppers, herbs, oranges, cabbage and salted peanuts to a large bowl.
  • Make the dressing by whisking together the lemon juice, lemon zest, vinegar, marmalade, garlic powder, herbs, olive oil, salt and pepper. Taste and adjust the seasonings as needed, then pour it over the salad.
  • Toss the salad until well combined.
  • Add in the crispy rice and toss again to combine. Serve topped with more chopped peanuts, if desired, and enjoy!

Notes

This recipe is best made with leftover rice. Freshly cooked rice may take more time to get crispy in the oven so be sure to check the consistency near the end of the cooking time.
 

Nutrition

Calories: 596kcal | Carbohydrates: 53g | Protein: 19g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Sodium: 349mg | Potassium: 928mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2410IU | Vitamin C: 96mg | Calcium: 148mg | Iron: 4mg