Crispy Rice Salad with Creamy Peanut Dressing
Fresh vegetables, crispy spicy rice, and a creamy peanut dressing come together for an easy lunch or dinner that's perfect for using leftover rice.
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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