Thai Crispy Rice Salad
Golden crispy rice tossed with fresh herbs, cucumber, peanuts, and a bright Thai style lime dressing. A fresh crunchy salad which turns leftover rice into a vibrant dish.
Ingredients
for the crispy rice
- 3 cups cooked jasmine rice, cold
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
for the salad
- 1 Lebanese cucumber, halved lengthways, seeds scooped out and sliced
- 3 spring onions, thinly sliced
- 2 eschalots, thinly sliced
- ¾ cup fresh coriander leaves
- ½ cup fresh mint leaves
- ¼ cup roasted peanuts, roughly chopped (plus extra to garnish)
- 1 long red chilli, thinly sliced
- Lime wedges, to serve
for the dressing
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 200°C (180°C fan forced) and line a baking tray with baking paper.
- Place cold cooked rice in a bowl and break up any clumps. Add vegetable oil, soy sauce, and fish sauce. Toss until the rice coats evenly.
- Spread the rice across the tray in a thin layer. Bake for 30 to 35 minutes, stirring once halfway through, until golden and crisp.
- While the rice cooks, whisk fish sauce, lime juice, brown sugar, garlic, ginger, and sesame oil in a small bowl.
- Place cucumber, spring onions, coriander, mint, peanuts, and chilli in a large bowl.
- Add the warm crispy rice and pour the dressing over the salad. Toss gently until everything mixes well.
- Garnish with extra chopped peanuts and serve immediately with lime wedges, while the rice stays crunchy.
Notes
- Cold Rice: Cold day old rice gives the best crispy texture. Fresh rice holds moisture and will not crisp well.
- Separate the Grains: Break up the rice before roasting. Loose grains crisp more evenly and create better crunch.
- Use a Large Tray: Spread the rice in a thin layer on the tray. Crowded rice steams instead of turning golden and crisp.
- Stir During Cooking: Give the rice one stir halfway through roasting so it crisps evenly.
- Toss Just Before Serving: Mix the salad right before serving. The dressing softens the rice if it sits too long.
- Taste the Dressing: Taste before mixing the salad. Add extra lime for brightness or a small pinch of sugar if the dressing tastes too sharp.
- Adjust the Heat: Remove chilli seeds for a milder salad or add extra chilli if you prefer more heat.
- Swap the Nuts: Roasted cashews work well if peanuts are not preferred.