Crispy Rice Salad Chili Peanut (Print Version)
# Ingredients:
→ Crispy Chili Rice
01 -
2 cups cooked jasmine rice
02 -
1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
03 -
2 tbsp soy sauce
→ Salad Base
04 -
1 cup shelled edamame (thawed if frozen)
05 -
1 ripe avocado (diced)
06 -
1 English cucumber (thinly sliced)
07 -
1 red bell pepper (thinly sliced or diced)
08 -
3 spring onions (thinly sliced, white and green parts)
09 -
1/2 cup fresh coriander (chopped)
10 -
1/4 cup fresh dill (roughly chopped)
11 -
1/4 cup crushed peanuts
12 -
Optional: extra chili flakes or a drizzle of Sriracha for more heat
→ Peanut-Chili Dressing
13 -
3 tbsp creamy peanut butter
14 -
1-3 garlic cloves (minced to taste)
15 -
1-2 tsp Sriracha (optional – omit or reduce for milder)
16 -
2 tbsp rice vinegar
17 -
2 tbsp soy sauce
18 -
2-4 tbsp water (to thin)
# Instructions:
01 -
In a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
02 -
Preheat your oven to 425°F (220°C). Spread the cooked rice on a baking tray, drizzle with chili oil (or neutral oil) and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10 and 15 minutes, until the rice is deep golden and crisp. (Or air-fry at 400°F for 12–14 minutes, shaking halfway through.)
03 -
In a small bowl, whisk peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Taste and adjust for heat, tang, or salt.
04 -
Pour the dressing over the salad, top with the warm crispy rice and gently toss. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.