Crispy Rice Salad with Peanut-Chili Dressing

Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups cooked jasmine rice; 1-2 tbsp chili oil (or neutral oil, if you prefer less heat); 2 tbsp soy sauce; 1 cup shelled edamame (thawed if frozen); 1 ripe avocado (diced); 1 English cucumber (thinly sliced); 1 red bell pepper (thinly sliced or diced); 3 spring onions (thinly sliced (white + green parts); 1/2 cup fresh coriander (cilantro) (chopped); 1/4 cup fresh dill (roughly chopped); 1/4 cup crushed peanuts; Optional: extra chili flakes or a drizzle of Sriracha for more heat; 3 tbsp creamy peanut butter; 1-3 garlic cloves (minced (to taste); 1-2 tsp Sriracha (optional – omit or reduce for milder); 2 tbsp rice vinegar; 2 tbsp soy sauce; 2-4 tbsp water (to thin)

Description: This vibrant vegan Crispy Rice Salad brings together golden fried jasmine rice, protein-packed edamame, creamy avocado, and fresh herbs, all tossed in a bold and creamy peanut-chili dressing. It’s crunchy, spicy, fresh—and 100% plant-based!

Prep Time: 10

Cook Time: 10

Ingredients

2 cups cooked jasmine rice
1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
2 tbsp soy sauce
1 cup shelled edamame (thawed if frozen)
1 ripe avocado (diced)
1 English cucumber (thinly sliced)
1 red bell pepper (thinly sliced or diced)
3 spring onions (thinly sliced (white + green parts)
1/2 cup fresh coriander (cilantro) (chopped)
1/4 cup fresh dill (roughly chopped)
1/4 cup crushed peanuts
Optional: extra chili flakes or a drizzle of Sriracha for more heat
3 tbsp creamy peanut butter
1-3 garlic cloves (minced (to taste)
1-2 tsp Sriracha (optional – omit or reduce for milder)
2 tbsp rice vinegar
2 tbsp soy sauce
2-4 tbsp water (to thin)

Instructions

Prep the SaladIn a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
Make Crispy Chili Rice- 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.)
Whisk the DressingIn 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.
Assemble and ServePour 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.