Description
Crispy Rice Salad is a vibrant, texture-rich dish featuring pan-fried rice, fresh herbs, tangy lime, and savory fish sauce. It’s quick, customizable, and full of bold Southeast Asian flavor.
Ingredients
- Cooked Jasmine Rice: 3 cups (preferably day-old)
- Vegetable Oil: 3 tablespoons
- Shallots: 2, thinly sliced
- Garlic: 3 cloves, minced
- Red Chili Flakes: 1 teaspoon
- Fish Sauce: 2 tablespoons
- Lime Juice: 2 tablespoons
- Brown Sugar: 1 teaspoon
- Carrot: 1 medium, julienned
- Cucumber: 1 small, thinly sliced
- Scallions: 2, chopped
- Fresh Cilantro: 1/2 cup, chopped
- Fresh Mint Leaves: 1/4 cup, torn
- Roasted Peanuts: 1/4 cup, crushed
- Lettuce Leaves or Cabbage Cups: For serving
Instructions
- Preheat Your Equipment: Heat a nonstick skillet over medium-high heat and add 1 tablespoon of oil.
- Combine Ingredients: Add rice in batches, flatten, and crisp each side. Repeat with remaining rice and set aside.
- Prepare Your Cooking Vessel: In the same skillet, heat 1 tablespoon oil. Sauté shallots and garlic until golden.
- Assemble the Dish: In a large bowl, whisk fish sauce, lime juice, sugar, and chili flakes. Add crispy rice, sautéed aromatics, carrot, cucumber, scallions, cilantro, and mint. Toss gently.
- Cook to Perfection: Adjust seasoning to taste.
- Finishing Touches: Fold in crushed peanuts.
- Serve and Enjoy: Spoon into lettuce or cabbage cups and serve immediately.
Notes
- Use day-old rice for best crisping results.
- Chop herbs and veggies finely for even flavor distribution.
- Add proteins like shrimp or tofu to make it a full meal.
- Serve dressing on the side if making ahead.