Fresh, flavorful, and packed with texture, this Crispy Rice Salad with Creamy Peanut Dressing is one of my favorite ways to use leftover rice. Crispy, slightly spicy rice is tossed with crunchy cucumber, creamy avocado, edamame, green onions and a simple homemade peanut dressing for an easy lunch or dinner that’s ready in about 30 minutes.
I love recipes that transform leftovers into something that feels completely new, and this crispy rice salad does exactly that. It has the perfect balance of crunchy, creamy, fresh, and savory flavors while using simple ingredients you may already have at home. This recipe makes about 3 servings, but it can easily be doubled if you’re feeding a crowd or meal prepping for the week.
Why You’ll Love This Crispy Rice Salad
- A delicious way to use leftover rice
- Fresh, crunchy, and flavorful
- Ready in about 30 minutes
- Dairy-free
- Easily made gluten-free
- Great for lunch, dinner, or meal prep
- Easy to customize with your favorite vegetables and protein
For this salad I used cucumber, avocado, and edamame, but it’s easy to customize with whatever vegetables you have in your refrigerator.
OTHER VEGETABLES TO ADD
- Shredded
- Carrots
- Red cabbage
- Bell peppers
- Cilantro
- Snap peas
- Mango
The best part about this crispy rice salad is how versatile it is. Feel free to mix and match your favorite vegetables or add your favorite protein.
TIPS WHEN MAKING YOUR CRISPY RICE SALAD
Leftover rice works best. Day-old rice crisps up much better than freshly cooked rice because it contains less moisture.
The air fryer is my favorite method. It creates perfectly crispy rice in just a few minutes, but the oven works just as well if you don’t have one.
Don’t skip the peanut dressing. It comes together in just a few minutes and adds the perfect balance of creamy, tangy, sweet, and spicy flavors.
Thin the dressing as needed. Depending on the brand of peanut butter you use, you may need a little extra water to reach your desired consistency.
Serve immediately. Once the dressing is tossed with the crispy rice, the rice will slowly soften, so this salad is best enjoyed fresh.
Meal prep tip. Store the crispy rice, vegetables, and dressing separately, then toss everything together just before serving.
Making this for the family? Double the recipe. It easily serves 6.
This Crispy Rice Salad is:
- Fresh
- Flavorful
- Crunchy
- Simple
- Easily Gluten-Free
- Dairy-Free
Made this recipe? I’d love to hear from you! Leave a review below and let me know how you liked it or any fun additions you made.
Crispy Rice Salad with Creamy Peanut Dressing
Ingredients
Crispy Rice
- 2 cups cooked leftover rice
- 1 tbsp chili oil
- 1 tbsp soy sauce
- 1 tsp sriracha
Creamy Peanut Dressing
- 2 tbsp peanut butter
- 1/2 lime, juiced
- 1 1/2 tbsp soy sauce
- 1 tsp maple syrup
- 1/2 tps sriracha
- 1/4 tsp rice wine vinegar
- 1/4 tsp sesame oil
- 1 tbsp water plus more as needed
Salad
- 1 English cucumber thinly sliced
- 1 large avocado diced
- 1 cup shelled edamame cooked
- 1/4 cup green onion chopped
Instructions
- Preheat your air fryer to 400°F.
- In a bowl, combine the cooked rice, chili oil, soy sauce, and sriracha until evenly coated.
- Spread the rice into an even layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until the rice is crispy and golden brown.
- While the rice cooks, whisk together all of the peanut dressing ingredients until smooth. Add additional water as needed until the dressing reaches your desired consistency.
- Thinly slice the cucumber, dice the avocado, and cook the edamame if needed.
- Add the crispy rice, cucumber, avocado, green onion, and edamame to a large bowl. Pour the peanut dressing over the top and gently toss until everything is evenly coated.
- Serve immediately while the rice is still crispy.
Oven Method
- Spread the seasoned rice onto a parchment-lined baking sheet and bake at 425°F for 25 to 30 minutes, stirring halfway through, until crispy.
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