Busy moms know the struggle of preparing quick, delicious meals that everyone enjoys. This Crispy Rice Salad fits that bill perfectly. It combines comfort food with fresh, vibrant ingredients that your family will love. Plus, it’s a breeze to make and can be tailored to your family’s tastes.
Table of Contents
Why You Will Love This Recipe
This Crispy Rice Salad is everything you want in a family meal. It’s simple and quick to whip up, making it a great choice for those hectic weeknights. The crunchy texture and colorful vegetables make it appealing to kids, while the easy dressing packs a flavorful punch. Best of all, it requires minimal prep and is the perfect way to use leftover rice.
How to Make Crispy Rice Salad
Ingredients
- 1 cup jasmine rice
- 2 cups vegetable broth
- 2 tablespoons oil (for frying)
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro leaves
- 1/4 cup green onions, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon lime juice
- Salt to taste
Directions
- Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in vegetable broth according to package instructions. Allow it to cool.
- In a skillet, heat oil over medium heat. Spread the cooked rice in an even layer and fry until golden and crispy, about 5-7 minutes per side.
- In a large bowl, combine the diced bell pepper, cucumber, grated carrot, cherry tomatoes, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, chili paste, lime juice, and a pinch of salt to make the dressing.
- Once the rice is crispy, let it cool slightly, then add it to the salad mixture. Drizzle the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for later.
Crispy Rice Salad
A quick and delicious salad combining crunchy rice and fresh vegetables, perfect for busy weeknight meals.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup jasmine rice
- 2 cups vegetable broth
- 2 tablespoons oil (for frying)
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro leaves
- 1/4 cup green onions, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the rice in vegetable broth according to package instructions. Allow it to cool.
- In a skillet, heat oil over medium heat. Spread the cooked rice in an even layer and fry until golden and crispy, about 5-7 minutes per side.
- In a large bowl, combine the diced bell pepper, cucumber, grated carrot, cherry tomatoes, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, chili paste, lime juice, and a pinch of salt to make the dressing.
- Once the rice is crispy, let it cool slightly, then add it to the salad mixture. Drizzle the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for later.
Notes
Store leftovers in an airtight container; fresh for up to three days. Reheat in a skillet with a little oil to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
How to Serve
Serve Crispy Rice Salad as a light lunch or a side dish during dinner. It pairs beautifully with grilled chicken or fish. You can also enjoy it as a stand-alone meal for a quick, satisfying option.
How to Store
Store any leftovers in an airtight container in the refrigerator. The salad stays fresh for up to three days. To reheat, add a little oil to a skillet and warm it over medium heat, stirring gently to maintain that crispy texture.
Tips and Variations
- Change up the vegetables: Try adding corn, radishes, or avocado for different textures and flavors.
- Make it protein-packed: Add shredded rotisserie chicken or tofu for a complete meal.
- Spice it up: Adjust the chili paste to your family’s heat preference.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice will add nuttiness and extra fiber, but ensure you adjust the cooking time.
Is it possible to make the salad in advance?
Yes, you can prepare the salad mixture ahead of time, but add the crispy rice just before serving.
What can I use if I don’t have peanut butter?
You can substitute sunflower seed butter or tahini for a nut-free version of the dressing.
Conclusion
This Crispy Rice Salad offers a simple solution to busy weeknights. With its delightful crunch and fresh flavors, your family will ask for it time and again. Don’t hesitate to try it out and save the recipe for those times when you need a quick meal. Happy cooking!
