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Viral Crispy Rice Salad with Creamy Peanut Dressing

crispy rice salad - Tasty
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A recipe for a trendy, texturally interesting salad featuring crunchy baked rice, fresh vegetables, and a rich peanut dressing. This recipe works well with chicken or tofu.

Ingredients

Scale
  • 2 cups cooked short-grain white rice, pressed
  • 1 tablespoon neutral oil (for rice)
  • 1 cup chopped cucumber
  • 1 cup shelled edamame, cooked
  • 1/2 cup shredded carrot
  • 1/4 cup chopped cilantro
  • 2 green onions, sliced
  • 1 pound boneless, skinless chicken breast or 1 block firm tofu, pressed and cubed (optional protein)
  • For the Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread the cooked rice evenly onto the prepared baking sheet. Drizzle with 1 tablespoon of neutral oil and gently toss to coat.
  3. Bake the rice for 25 to 30 minutes, flipping halfway through, until the edges are golden brown and the rice is crispy. Remove from the oven and let cool slightly.
  4. If using chicken or tofu, cook it now: Toss the protein with a little salt and pepper and pan-fry or bake until cooked through and slightly browned. Set aside.
  5. Prepare the dressing: In a bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey/maple syrup, ginger, garlic, sesame oil, and sriracha until smooth. Add more water, one teaspoon at a time, if you need a thinner consistency.
  6. In a large bowl, combine the cooled crispy rice, cucumber, edamame, carrot, cilantro, and green onions.
  7. Add the cooked protein (if using) to the vegetable mixture.
  8. Pour the peanut dressing over the salad ingredients. Toss gently until everything is evenly coated.
  9. Serve immediately while the rice retains some crunch.

Notes

  • For extra crispy rice, you can shallow fry the rice in oil instead of baking, but this increases the fat content.
  • You can substitute peanut butter with almond butter for a slight flavor change.
  • This salad holds up well for meal prep; store the dressing separately and combine just before eating to maintain maximum crunch.

Nutrition

Find it online: https://daisyrecipe.com/crispy-rice-salad-recipe/