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This crispy rice salad is a bold mix of crunchy roasted rice, fresh herbs, creamy avocado, and a tangy soy-lime dressing. Every bite is packed with texture, flavor, and that addictive crispy rice crunch that makes this salad completely unforgettable.
It works as a light lunch, easy dinner, or side dish, and once you make crispy rice this way, you’ll want to add it to everything.
What is Crispy Rice Salad?
Crispy rice salad is a fresh vegetable and herb salad tossed with crunchy roasted rice and a flavorful dressing. It is super viral on TikTok, and I’m a HUUUUGE texture gal, so I just had to try it! This salad hits the spot for me!
Why You’ll Love This Crispy Rice Salad
- Incredible crunchy texture from crispy roasted rice
- Fresh, bright flavors with herbs and lime
- Easy to customize with extra veggies or protein
- Great for lunch, dinner, or meal prep
- Naturally dairy-free
- Better than restaurant salads
- Air fryer and oven options included
Ingredients You’ll Need
This crispy rice salad comes together with simple, fresh ingredients that bring a lot of texture and flavor to every bite.
Rice
- White Rice: Base of the salad that crisps up in the oven or air fryer. Day-old rice works best for texture.
- Gochujang Chili Paste: Adds spicy, savory depth and helps coat the rice for bold flavor and color.
- Vegetable Oil: Helps the rice crisp evenly and turn golden and crunchy.
Salad
- English Cucumber: Cool, crisp crunch that balances the rice.
- Fresh Mint: Bright, cooling flavor that keeps the salad fresh.
- Fresh Cilantro: Fresh, citrusy herb flavor that adds lift.
- Green Onions: Mild onion bite and fresh crunch.
- Shelled Edamame: Adds protein and a slightly sweet, nutty bite.
- Shallot: Light onion flavor with a subtle sharpness.
- Avocado: Creamy texture that balances the crunch.
- Peanuts: Crunchy, salty nuttiness for extra texture and flavor.
Dressing
- Soy Sauce: Adds salty, savory umami flavor and forms the base of the dressing.
- Seasoned Rice Vinegar: Tangy-sweet acidity that brightens the salad.
- Vegetable Oil: Smooths and emulsifies the dressing.
- Brown Sugar: Balances the salty and tangy flavors with a touch of sweetness.
- Lime Juice: Fresh citrus acidity that lifts everything.
- Garlic: Adds bold savory flavor and depth to the dressing.
- Fresh Ginger: Brings warm, zippy flavor that gives the dressing a fresh kick.
How to Make Crispy Rice Salad
This crunchy rice salad comes together in a few simple steps and is packed with crunchy texture and fresh flavor. You can make the roasted rice in either the oven or the air fryer depending on what’s easiest for you.
- Prep the Rice: Preheat the oven or air fryer to 400°F. Toss the cooked and cooled rice with the gochujang and vegetable oil until evenly coated.
- Roast the Rice: Spread the rice onto a parchment-lined baking sheet or air fryer basket. Bake for 40 minutes, tossing every 10 minutes, or air fry for 7–9 minutes until golden and crispy. Let cool completely so it stays crispy once the dressing is added.
- Prep the Salad: Add the cucumber, mint, cilantro, green onions, edamame, shallot, and avocado to a large bowl.
- Make the Dressing: Whisk together the soy sauce, rice vinegar, vegetable oil, brown sugar, lime juice, garlic, and ginger.
- Assemble: Add the crispy rice and peanuts to the salad, pour the dressing over the top, and toss to combine. Serve immediately while the rice is still crunchy.
Crispy Rice Salad FAQs
Can I make crispy rice in the air fryer?
Yes! The air fryer works great and crisps the rice faster than the oven.
What type of rice works best?
Day-old jasmine or long grain white rice works best because it dries out slightly and crisps more easily.
Can I make it ahead?
You can prep all the components ahead, but wait to combine everything until serving so the rice stays crispy.
How do you keep rice crispy?
Let the rice cool fully after baking and avoid tossing it with dressing until right before serving.
Why is my crispy rice not crunchy?
Usually the rice wasn’t dried out enough or wasn’t cooked long enough. Make sure it’s fully cooled after baking and spread in a thin even layer so it can crisp properly.
What to Serve with Crispy Rice Salad
Sometimes I serve this salad as the main dish and we keep things super light. Other times, I serve it as a side dish along with some grilled chicken breasts, smoked salmon, or smoked chicken thighs.
Storage Tips
For best results, store all the components separately if possible. Once the salad has been assembled, it will keep for 1-2 days in an airtight container in the refrigerator. The rice will soften over time, so it’s best enjoyed fresh.
This crispy rice salad is the perfect mix of crunchy, fresh, creamy, and savory all in one bowl, which is exactly what a perfect salad should be! The crispy rice completely makes the recipe and pairs so well with the fresh herbs, creamy avocado, and bold soy-lime dressing. I can’t get enough of it!
More Salad Recipes:
- Easy Spring Salad
- 7 Layer Pea Salad
- Mexican Street Corn Salad
- Spinach Salad with Poppy Seed Dressing
- Tomato Cucumber Salad
Watch How This Recipe is Made…
For the Rice
- ▢ 2 Cups White Rice, cooked and cooled (about 3/4 cup raw rice ends up about 2 cups cooked)
- ▢ 3 teaspoons Gochujang Chili Paste
- ▢ 3 Tablespoons Vegetable Oil
For the Salad
- ▢ 1 English Cucumber
- ▢ ½ Bunch Fresh Mint, chopped
- ▢ ½ Bunch Fresh Cilantro, chopped
- ▢ 3 Green Onions, chopped
- ▢ 1 Cup Shelled Edamame
- ▢ 1 Shallot, thinly sliced
- ▢ 1 Avocado, chopped
- ▢ ½ Cup Peanuts, chopped
For the Dressing
- ▢ ¼ Cup Soy Sauce
- ▢ 3 Tablespoons Seasoned Rice Vinegar
- ▢ 2 Tablespoons Vegetable Oil
- ▢ 1 ½ Tablespoons Brown Sugar
- ▢ ½ Lime, juiced
- ▢ 1 Clove Garlic
- ▢ ½ teaspoon Ginger, grated
Prep the Rice
Preheat your oven to 400℉ or air fryer to 400℉ and line a baking sheet with parchment paper.
In a large bowl, combine the cooked white rice, chili paste and vegetable oil. Mix well.
2 Cups White Rice, 3 teaspoons Gochujang Chili Paste, 3 Tablespoons Vegetable Oil
Spread the rice mixture evenly on the prepared baking sheet.
Bake the Rice
Bake for 40 minutes, tossing the rice every 10 minutes to ensure even baking. If you're using an air fryer, cook for 7-9 minutes.
Once crispy and golden, remove from the oven and let cool.
Prepare the Salad
Chop all your vegetables and herbs and place them in a large bowl.
1 English Cucumber, ½ Bunch Fresh Mint, ½ Bunch Fresh Cilantro, 3 Green Onions, 1 Cup Shelled Edamame, 1 Shallot, 1 Avocado
Make the Dressing
In a small bowl, combine the ingredients and whisk until well combined.
¼ Cup Soy Sauce, 3 Tablespoons Seasoned Rice Vinegar, 2 Tablespoons Vegetable Oil, 1 ½ Tablespoons Brown Sugar, ½ Lime, 1 Clove Garlic, ½ teaspoon Ginger
Assemble the Salad
Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
½ Cup Peanuts
Pour the dressing over the salad and toss to combine. Serve immediately!
Serving: 1.5cups, Calories: 415kcal, Carbohydrates: 65g, Protein: 12g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 553mg, Potassium: 587mg, Fiber: 6g, Sugar: 6g, Vitamin A: 228IU, Vitamin C: 9mg, Calcium: 78mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About The Author
Sweet Basil
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