If you’re looking for a dish that’s bursting with texture, flavor, and a little creative flair, then you absolutely need to try my Crispy Rice Salad with Veggies and Peanuts Recipe. I love this because it takes humble leftover rice and turns it into a crunchy, vibrant salad that’s as satisfying as it is fresh. Whether you’re after a light lunch or a colorful side, this recipe will quickly become one of your go-to favorites—trust me!
Why You’ll Love This Recipe
- Unexpected Crunch: Baking the rice until crispy adds a fantastic texture that makes this salad stand out.
- Fresh and Flavorful: The mix of tender vegetables and vibrant herbs keeps every bite bright and refreshing.
- Super Versatile: You can easily swap ingredients based on what you have, making it perfect for busy weeknights.
- Great for Leftovers: This recipe is a fantastic way to repurpose cooked rice into something exciting and new.
Ingredients You’ll Need
The beauty of this Crispy Rice Salad with Veggies and Peanuts Recipe lies in the way fresh, crisp veggies complement the crunchy rice and nutty dressing. Here’s a little about why each ingredient matters — it’ll help you shop smart and understand how everything fits together.
- Cooked Basmati or Long Grain Rice: Leftover rice works best here; it’s drier and crisps up wonderfully in the oven without turning mushy.
- Neutral Oil: I usually use grapeseed or sunflower—great for roasting the rice without overpowering flavors.
- Soy Sauce or Tamari: This adds a salty, savory depth to the rice and dressing; tamari is perfect if you need gluten-free.
- Cucumber: Provides a fresh crunch with a cooling effect that balances the savory elements.
- Avocado: Adds creamy richness, making the salad more satisfying.
- Edamame: These little green beans pack a punch of protein and a pop of color.
- Radishes: Their peppery bite contrasts beautifully with the mellow avocado.
- Tenderstem Broccoli: Quick blanching keeps them crisp-tender and vibrant green.
- Spring Onions/Scallions: For a mild oniony flavor that’s not overpowering.
- Mint and/or Coriander: The herbs elevate the freshness and add complexity.
- Toasted Peanuts: The crunch and nuttiness here are essential—I toast them myself for extra depth.
- Toasted Sesame Oil or Chili Oil: For a warm, aromatic finish—feel free to use both if you like a little heat.
- Maple Syrup: Brings a slight sweetness that rounds out the savory dressing.
- Rice Wine Vinegar: Adds a delicate tang that wakes up the flavors perfectly.
Variations
I always encourage you to make this Crispy Rice Salad with Veggies and Peanuts Recipe your own. Over time, I’ve switched up ingredients to suit what’s in season or what I have in the fridge, and honestly, it’s never let me down!
- Protein Boost: I’ve tossed in some crispy tofu or grilled chicken when I want to make this a heartier main dish—and my family goes crazy for those versions.
- Extra Crunch: Swapping out peanuts for cashews or adding toasted sesame seeds gives wonderful texture variations.
- Fresh Herbs: Sometimes I add basil or dill if that’s what I have; it changes the vibe but keeps it fresh.
- Spice It Up: If you love a kick, a dash of chili flakes or a drizzle of sriracha in the dressing really wakes up the salad.
How to Make Crispy Rice Salad with Veggies and Peanuts Recipe
Step 1: Crisp Up the Rice
Start by preheating your oven to 200° C (390° F) with no fan. In a mixing bowl, whisk together the neutral oil and soy sauce—this mix helps the rice crisp nicely and soak up flavor. Toss your cooled, cooked rice in the mixture thoroughly, then spread it out evenly on a large baking tray. Bake for about 30 minutes, making sure to give it a good toss halfway through—this ensures every grain gets that golden crunch. When it’s done, let it cool for a bit; it will crisp up further as it cools down, which is key for that satisfying texture.
Step 2: Prep and Blanch the Veggies
While the rice is crisping in the oven, take your tenderstem broccoli and chop it into bite-size pieces, separating florets from stems for even cooking. Boil water in a pot, then blanch the broccoli for about 3 minutes—it should be crisp-tender, not mushy. Immediately dunk it into a bowl of cold water to stop cooking and keep that vibrant green color. Next, boil the water again to cook the frozen edamame for roughly 10 minutes before giving them the same cold-water plunge. These steps lock in freshness and texture.
Step 3: Chop, Whisk, and Toss
Dice the cucumber and creamy avocado, julienne the radishes into thin matchsticks, and finely chop spring onions along with your choice of herbs like mint and coriander. In a small bowl, whisk together the toasted sesame oil (or chili oil if you like some heat), neutral oil, soy sauce, maple syrup, and rice wine vinegar to make a balanced dressing with sweet, tangy, and umami notes. Combine all your prepped veggies in a large mixing bowl, pour over the dressing, and toss everything to coat evenly.
Step 4: Put It All Together
Transfer your tossed veggies and herbs onto a serving platter or divide between bowls. Top generously with the cooled crispy rice and sprinkle over your toasted, roughly chopped peanuts for that essential nutty crunch. If you want to serve this as a main, adding some tofu or grilled protein alongside works beautifully.
Pro Tips for Making Crispy Rice Salad with Veggies and Peanuts Recipe
- Use Day-Old Rice: Fresh rice can be too moist; leftover rice works best to achieve that crispy texture without clumping.
- Don’t Skip the Cold Water Bath: Plunging veggies into ice water stops the cooking instantly and locks in their crunch and color—this really elevates the salad’s freshness.
- Toast Your Own Peanuts: Toasting peanuts at home brings out their oiliness and deep flavor much better than store-bought pre-toasted options.
- Balance Your Dressing: Don’t hesitate to adjust the soy sauce or maple syrup to taste—sometimes a tiny tweak makes all the difference to the final flavor profile.
How to Serve Crispy Rice Salad with Veggies and Peanuts Recipe
Garnishes
I love finishing this salad with an extra handful of fresh herbs like coriander or mint on top—adds an almost garden-fresh aroma. Extra crushed peanuts or a drizzle of chilli oil also make fantastic garnishes, adding sparkle and a gentle heat.
Side Dishes
This salad pairs beautifully with simple grilled proteins like chicken or tofu. It’s also fantastic alongside a bowl of miso soup or some quick pickled vegetables to keep things light and balanced.
Creative Ways to Present
For a dinner party, I like to serve this salad in individual clear bowls layered with crispy rice at the bottom and colorful veggies on top, so guests get the full visual and textural experience. You can also stuff it into lettuce cups for a fun hand-held option that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover salad and crispy rice separately—always keep the rice in an airtight container at room temperature or in the fridge to maintain crispness. The veggies do best covered in the fridge and tossed just before serving to avoid sogginess.
Freezing
This salad isn’t ideal for freezing due to the fresh vegetables and crispy rice—they’ll lose their texture. I recommend making it fresh or storing leftovers short-term.
Reheating
If you want to reheat leftover crispy rice, spread it out on a baking tray and crisp it back up in a hot oven for a few minutes. Avoid reheating the whole salad together to keep the veggies fresh and crisp.
FAQs
-
Can I use fresh rice instead of leftover rice for this Crispy Rice Salad with Veggies and Peanuts Recipe?
Freshly cooked rice tends to be too moist and sticky, which makes it challenging to crisp up well in the oven. Using day-old or leftover rice that has been refrigerated is key—it’s drier and results in that perfect crunchy texture you want for this salad.
-
What can I substitute if I don’t have edamame or tenderstem broccoli?
You can swap edamame for green peas or chickpeas for a similar bite and protein boost. For tenderstem broccoli, regular broccoli florets or even asparagus spears work well when blanched until just tender.
-
Is this salad suitable for vegans and gluten-free diets?
Yes! Using tamari instead of soy sauce makes this recipe gluten-free, and it’s completely vegan with fresh veggies, nuts, and plant-based ingredients.
-
How long can I keep this salad fresh?
For best results, keep the salad components separate and consume within 1-2 days. The crispy rice can be stored at room temperature, and the veggies stay fresh in the fridge when stored in an airtight container.
Final Thoughts
This Crispy Rice Salad with Veggies and Peanuts Recipe holds a special place in my kitchen because it transforms leftover rice into something exciting and full of life. It’s a dish I bring out whenever I want something quick, healthy, and texturally interesting that still feels a little indulgent with those crunchy peanuts and crispy rice. I know you’ll enjoy making it just as much as I do—so next time you’ve got leftover rice sitting in the fridge, don’t hesitate to turn it into this vibrant, crunchy salad that everyone’s sure to love!
Print
Crispy Rice Salad with Veggies and Peanuts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2-4
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten Free, Vegan
Description
Crispy rice salad is a vibrant, textured dish combining crunchy baked rice with fresh vegetables and a flavorful dressing. It offers a delightful contrast of crispy and tender elements with a healthy, gluten-free, vegan profile, perfect as a refreshing side or light main meal.
Ingredients
Rice and Dressing
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil (for baking rice)
- 20 ml / 4 tsp soy sauce or tamari (for baking rice)
- 10 ml / 2 tsp toasted sesame oil or chili oil (or both)
- 15 ml / 1 tbsp neutral oil, like grapeseed (for dressing)
- 20 ml / 1.5 tbsp soy sauce or tamari, more to taste (for dressing)
- 10 ml / 2 tsp maple syrup
- 15 ml / 1 tbsp rice wine vinegar
Vegetables
- 1 medium cucumber
- 1 small avocado
- 100 g / 3.5 oz edamame (frozen or fresh)
- 10 radishes
- 200 g / 7 oz tenderstem broccoli
- 2 small spring onions/scallions
- A handful of mint and/or coriander
Garnish
- 50 g / 1/3 cup toasted peanuts, roughly chopped
Instructions
- Preheat and Prepare: Preheat the oven to 200° C / 390° F (no fan). Gather a large baking tray and bring a pot of water to a boil. Prepare a bowl with cold water and a spider strainer or slotted spoon for blanching vegetables.
- Crisp the Rice: In a mixing bowl, combine 20 ml neutral oil and 20 ml soy sauce or tamari. Add the cooled cooked rice and toss well to coat evenly. Spread the rice on the baking tray in a single layer. Bake for about 30 minutes, stirring and tossing the rice halfway through to ensure even crisping. Remove from oven and allow to cool as the rice will continue to crisp as it cools.
- Blanch the Broccoli: Cut broccoli into bite-size segments, separating florets from stems and halving thick stems to ensure even cooking. When the water boils, add the broccoli and simmer for approximately 3 minutes until tender but still crisp. Immediately remove using the spider strainer and plunge into cold water to halt cooking and preserve color. Drain well.
- Cook the Edamame: Return the pot of water to a boil. Add frozen edamame and cook until tender, about 10 minutes. Drain and plunge into cold water to retain color. Drain thoroughly once cooled.
- Prepare the Fresh Vegetables: Dice the cucumber and avocado into bite-sized pieces. Cut radishes into thin matchsticks. Finely chop spring onions and your choice of mint and/or coriander.
- Make the Dressing: In a small bowl, whisk together toasted sesame oil or chili oil, 15 ml neutral oil, 20 ml soy sauce or tamari, maple syrup, and rice wine vinegar until well combined.
- Assemble the Salad: In a large mixing bowl, combine the blanched broccoli, cooked edamame, cucumber, avocado, radishes, spring onions, and herbs. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Serve: Transfer the dressed vegetables to a serving platter or individual bowls. Top generously with the cooled crispy rice and roughly chopped toasted peanuts. Optionally, serve with tofu for a more substantial main meal.
Notes
- Crispy rice salad is a fantastic way to use leftover rice, giving it new life with texture and flavor.
- The salad is vegan, gluten-free, and full of fresh, vibrant ingredients.
- Adjust the soy sauce amount in the dressing to taste, especially if you prefer less sodium.
- For a main meal, add grilled or pan-fried tofu for protein.
- To enhance the crispy texture, allow the rice to cool completely after baking before adding to the salad.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of total recipe)
- Calories: 382
- Sugar: 5.3 g
- Sodium: 615 mg
- Fat: 21.7 g
- Saturated Fat: 2.85 g
- Unsaturated Fat: 18.8 g
- Trans Fat: 0 g
- Carbohydrates: 39.2 g
- Fiber: 6.6 g
- Protein: 10.9 g
- Cholesterol: 0 mg
