Thai street vendors discovered that day-old jasmine rice becomes perfectly crispy when fried at exactly 350°F for 90 seconds.
Crispy Rice Salad with Creamy Sweet Chilli Dressing
Get ready to elevate your salad game with this Crispy Rice Salad, featuring a luscious creamy sweet chili dressing that will tantalize your taste buds! Packed with crunchy veggies and perfectly toasted rice, this dish is a delightful mix of textures and flavors that will leave you craving more. Whip it up for a refreshing lunch or a vibrant side at your next gathering!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 avocado chopped
- 1 to 2 large cucumbers thinly sliced
- 1 bunch green onions thinly sliced
- Water to thin
🥩Meat & Seafood(1)
- Crispy chicken Tenders cooked as directed (I used fro pro)
🫙Pantry Staples(3)
- 1 tbsp chilli crisp oil (15 ml)
- 450 g cooked jasmine rice, cooled (15.9 oz)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp paprika (2.5 ml)
🍯Sauces & Condiments(1)
- 3 tsp soy sauce (I used 1 dark soy and 2 regular) (15 ml)
📦Other(5)
- 1 cup edamame (240 ml)
- 1/4 cup Greek yoghurt (60 ml)
- 1/4 cup mayo (I used light) (60 ml)
- Chopped peanuts optionaloptional
- 50 ml sweet chilli sauce (1.69 fl oz)
👨🍳 Instructions
- 1
Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.
- 2
Cook the chicken as instructed.
- 3
To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
- 4
Make the dressing by whisking all ingredients until smooth using water to thin. Taste and adjust.
- 5
Pour dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy.
💡 Pro Tips
- ✓Bake your rice at exactly 200°C for 30-40 minutes because this temperature creates the Maillard reaction without burning, dehydrating the rice to achieve maximum crispiness while developing nutty flavors.technique200°C for 30-40 minutes
- ✓Use day-old refrigerated rice for crisping because it has lost 15-20% moisture content and the starches have retrograded, creating firmer grains that won't turn mushy when baked.ingredient15-20% moisture loss
- ✓Toss the rice halfway through baking to ensure even browning, as the bottom layer can overcook by 25-30% faster due to direct heat conduction from the pan.timing25-30% faster browning
- ✓Add avocado just before serving because its enzymes cause oxidation within 15-20 minutes of exposure to air, turning it brown and affecting the salad's visual appeal.timing15-20 minutes oxidation
- ✓Line your baking tray with parchment paper to prevent sticking and allow proper air circulation, as direct metal contact can create hot spots that burn rice by up to 40°F above target temperature.equipment40°F temperature variance
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Thai street vendors discovered that day-old jasmine rice becomes perfectly crispy when fried at exactly 350°F for 90 seconds.
Crispy Rice Salad with Creamy Sweet Chilli Dressing
Get ready to elevate your salad game with this Crispy Rice Salad, featuring a luscious creamy sweet chili dressing that will tantalize your taste buds! Packed with crunchy veggies and perfectly toasted rice, this dish is a delightful mix of textures and flavors that will leave you craving more. Whip it up for a refreshing lunch or a vibrant side at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 avocado chopped
- 1 to 2 large cucumbers thinly sliced
- 1 bunch green onions thinly sliced
- Water to thin
🥩Meat & Seafood(1)
- Crispy chicken Tenders cooked as directed (I used fro pro)
🫙Pantry Staples(3)
- 1 tbsp chilli crisp oil (15 ml)
- 450 g cooked jasmine rice, cooled (15.9 oz)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp paprika (2.5 ml)
🍯Sauces & Condiments(1)
- 3 tsp soy sauce (I used 1 dark soy and 2 regular) (15 ml)
📦Other(5)
- 1 cup edamame (240 ml)
- 1/4 cup Greek yoghurt (60 ml)
- 1/4 cup mayo (I used light) (60 ml)
- Chopped peanuts optionaloptional
- 50 ml sweet chilli sauce (1.69 fl oz)
👨🍳 Instructions
- 1
Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside.
- 2
Cook the chicken as instructed.
- 3
To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
- 4
Make the dressing by whisking all ingredients until smooth using water to thin. Taste and adjust.
- 5
Pour dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy.
💡 Pro Tips
- ✓Bake your rice at exactly 200°C for 30-40 minutes because this temperature creates the Maillard reaction without burning, dehydrating the rice to achieve maximum crispiness while developing nutty flavors.technique200°C for 30-40 minutes
- ✓Use day-old refrigerated rice for crisping because it has lost 15-20% moisture content and the starches have retrograded, creating firmer grains that won't turn mushy when baked.ingredient15-20% moisture loss
- ✓Toss the rice halfway through baking to ensure even browning, as the bottom layer can overcook by 25-30% faster due to direct heat conduction from the pan.timing25-30% faster browning
- ✓Add avocado just before serving because its enzymes cause oxidation within 15-20 minutes of exposure to air, turning it brown and affecting the salad's visual appeal.timing15-20 minutes oxidation
- ✓Line your baking tray with parchment paper to prevent sticking and allow proper air circulation, as direct metal contact can create hot spots that burn rice by up to 40°F above target temperature.equipment40°F temperature variance