Crispy Rice Salad

Craving a salad that’s packed with both texture and flavour? This crispy rice salad might just be the answer.

Warm, toasty rice meets a refreshingly zesty dressing and a host of vibrant vegetables, creating a dish that’s as satisfying as it is full of colour.

Whether you’re a fan of bold Asian-inspired flavours or simply want a little crunch in each bite, this salad checks all the boxes—making it perfect for a light meal or a quick weeknight dinner.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Crispy Rice Salad recipe:

• For the rice:
  • 1/2 cup of dried basmati rice
  • 1 tbsp Thai red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
• For the dressing:
  • 1 thumb ginger, grated
  • 1 lime, juiced
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp water
• For the salad:
  • 1 shallot
  • 2 mini cucumbers
  • 1 avocado
  • 1 red chilli
  • 3 spring onions
• Optional toppings: Peanuts and sesame seeds

Why Crispy Rice Is So Appealing

Crispy rice adds a new dimension to any dish.

With its savoury seasoning and delightfully crunchy exterior, it contrasts the soft textures of fresh produce.

Roasting or air-frying is a quick way to transform plain rice into golden clusters that burst with flavour.

This technique ensures even a simple meal feels special, rewarding you with a medley of textures in each spoonful.

Bringing the Heat and Savoury Notes

Thai red curry paste and soy sauce work together to deliver a beautifully balanced taste that’s salty, mildly spicy, and aromatic.

The curry paste, infused with ingredients like lemongrass and chillies, provides heat and depth, while soy sauce anchors the dish with its rich umami profile.

Sesame oil ties everything together, contributing a toasted essence that complements the crunch of the rice.

Building a Refreshing Dressing

A good dressing can elevate humble vegetables into something extraordinary.

Here, ginger and lime juice come together for a bright, tangy base, while tahini provides a gentle creaminess without overshadowing the other flavours.

Blending these ingredients guarantees a smooth consistency, and adding just a tablespoon of water ensures the dressing pours easily over your crispy rice and greens.

Making the Most of Crisp, Colourful Veg

Cucumber slices, spring onions, and fresh chilli add a crisp bite and a vivid palette to the salad.

Shallots lend a slight sweetness, and avocado brings a creamy texture that tempers the dish’s spiciness.

Mixing all these vegetables ensures each forkful includes a range of tastes and textures, so every bite remains interesting.

Adding a Finishing Touch

A sprinkle of crushed peanuts and sesame seeds offers an extra layer of crunch, pairing wonderfully with the crispy rice.

If you enjoy nuttier flavours, you can toast the peanuts briefly before crushing them.

This final flourish not only adds texture but also a visually appealing garnish that makes the salad look enticing on the plate.

How to Make This Crispy Rice Salad recipe

Step 1: Cook the rice

Begin by cooking 1 cup of dried basmati rice according to the packet instructions—if you’re starting from scratch, this typically means rinsing the rice and simmering it until tender.

Once cooked, drain if necessary and cool it under running water. Pop the rice into the fridge for about 15 minutes.

Alternatively, skip straight to the next step if you’re using 2 cups of leftover rice from a previous meal.

Step 2: Season with curry paste and soy sauce

Remove the chilled rice from the fridge.

Stir in 1 tablespoon of Thai red curry paste, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil.

Mix thoroughly so each grain is coated. This ensures every bite of crispy rice is infused with savoury spice.

Step 3: Crisp the rice

Oven: Spread the rice out thinly on a baking sheet and cook at 190°C until crispy. Keep an eye on it, stirring occasionally to help it crisp evenly.

Air fryer: Spread the rice thinly in your air fryer basket and cook at 200°C, shaking or stirring partway through for consistent crisping.

In both cases, the goal is a golden, slightly crunchy texture that still retains some of the rice’s fluffiness inside.

Step 4: Make the dressing

While the rice cooks, peel and grate the ginger.

Place it in a blender with the lime juice, tahini, soy sauce, sesame oil, and water.

Blend until you achieve a smooth, pourable dressing. If you find it too thick, add a little extra water until it reaches a consistency you like. Set the dressing aside for later.

Step 5: Assemble the salad base

Thinly slice the shallot, mini cucumbers, red chilli, and spring onions. De-pit and cube the avocado.

Place all these fresh ingredients in a large bowl, tossing gently to distribute the flavours.

If you want them to remain extra crisp, keep the sliced veg in the fridge until right before serving.

Step 6: Serve with dressing and toppings

Divide the vegetable mix into two bowls.

Top each one with the crispy rice, then drizzle the dressing generously over the top.

Finally, sprinkle a handful of crushed peanuts or sesame seeds—if desired—for extra crunch. Serve immediately while the rice still has its delightful crispiness.

Frequently Asked Questions

Can I make the rice ahead of time?

Yes, cooking your rice in advance and chilling it in the fridge is ideal for creating a firmer texture that crisps up more easily when baked or air-fried.

What if I prefer a milder flavour?

You can reduce the amount of Thai red curry paste to avoid a strong heat. Additionally, leaving out the sliced chilli can help tone down the spice level while still preserving the dish’s overall taste.

Do I need to use basmati rice?

Not necessarily. Jasmine or long-grain white rice can also crisp well, but basmati’s long, slender grains are particularly good at absorbing flavours while maintaining structure.

Can I add more protein?

Absolutely. If you’d like to bulk up the salad, you could toss in some pan-fried tofu, edamame beans, or shredded chicken. Adjust the amount of dressing and seasoning accordingly.

How long can I store leftovers?

The vegetables and rice will lose some crispness if kept overnight, especially once dressed.

If you anticipate having leftovers, keep the components separate and combine them just before eating.

Stored individually, the crispy rice should remain crunchy for about a day, and the salad ingredients can stay fresh in the fridge for a similar period.

And that’s it for this Crispy Rice Salad recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.