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Crispy Rice Salad

Our Crispy Rice Salad will have everyone coming back for seconds! Crunchy U.S.-grown rice is paired with fresh, bold flavors in this easy recipe.

This recipe stars U.S.-grown basmati rice and comes to us from our friend @alexwhatsfordiner in partnership with USA Rice and thefeedfeed.

  • Servings
    2

Ingredients

  • 1 cup basmati rice, cooked
  • 1 tbsp chili crisp oil
  • 1 red bell pepper, finely chopped
  • 1 cucumber, peeled and diced
  • 1 carrot, peeled and finely diced
  • ½ cup pickled onions, chopped
  • ½ cup peanuts, coarsely chopped
  • ¼ cup fresh mint, chopped
  • 3 scallions, sliced
  • 2 garlic cloves
  • 1 lime, juiced
  • 1 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp rice wine vinegar
  • ½ tbsp honey
  • ½ tsp salt
  • 3 tbsps olive oil
  • 1 avocado, sliced

Directions

  • Preheat oven to 400F.
  • Line a large baking sheet with parchment paper, then dump the cooked basmati rice onto it. Add the chili crisp to the rice and stir to evenly mix.
  • Spread the rice out into a thin layer and bake for about 40 minutes, or until rice is crispy. Remove from oven and set aside to cool slightly.
  • In a large bowl, add in the red bell pepper, cucumber, carrot, pickled onions, peanuts, mint, and scallions. Pour in the crispy rice and set aside.
  • In a small bowl, add in the garlic, lime, peanut butter, sriracha, rice vinegar, honey, and salt. Stir to mix, then whisk in the olive oil to form a thick dressing. Pour the dressing on top of the salad and mix well.
  • Place avocado slices on top and serve. Enjoy!