Description
A vibrant and flavorful Crispy Rice Salad featuring crunchy air-fried jasmine rice, fresh cucumbers, aromatic herbs, and a zesty punchy dressing made with ginger, garlic, lime, and chili crisp. This salad balances crispy textures with fresh, tangy, and spicy flavors, perfect for a quick and delicious meal or side dish.
Ingredients
Dressing
- 1/2-inch knob of fresh ginger, or a spoonful of ginger paste
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
- 1/4 cup lime juice (3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (more for spicier)
Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
Salad and Garnish
- Half an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- Chili crisp to taste
Instructions
- Make the Dressing: Combine ginger (or ginger paste), garlic, fish sauce, 1/4 cup + 2 tablespoons avocado oil, lime juice, brown sugar, and 1/2 tablespoon chili crisp in a blender or food processor. Blitz everything together until smooth to create a punchy, flavorful sauce.
- Prepare the Crispy Rice: In a bowl, toss 2 cups of cooked jasmine rice with 2 tablespoons avocado oil and 2 teaspoons red curry paste. If the rice doesn’t stick together when squeezed, sprinkle in 2 teaspoons cornstarch and wet your hands slightly, then mix again to bind the rice in loose, squishy chunks.
- Air Fry the Rice: Transfer the rice chunks into a single layer in an air fryer basket. Air fry at 400°F (200°C) for 7-9 minutes until the rice turns golden and crispy on the outside. (Alternatively, pan-fry to crisp if no air fryer is available.)
- Assemble the Salad: Break the crispy rice into smaller golden chunks. In a serving bowl, toss half of the prepared dressing with the crispy rice, thinly sliced cucumber, minced shallot, chopped cilantro, and torn mint leaves to combine the flavors and textures.
- Garnish and Serve: Sprinkle chopped peanuts over the salad and add extra chili crisp as desired for more heat. Serve immediately to enjoy the contrast of crispy rice with fresh, herbaceous salad components.
Notes
- For ginger, fresh is preferable for vibrant flavor, but ginger paste works well too.
- Use jasmine rice for the best texture; rice that is a day old tends to crisp better.
- If you don’t have an air fryer, pan-fry the rice in a non-stick skillet with oil over medium-high heat until crispy, stirring occasionally.
- Adjust chili crisp quantity to suit your spice tolerance, adding more for extra heat.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Thai
