Ingredients
- Cooked and Chilled RiceUse day-old jasmine or basmati rice; the dryness is essential for achieving maximum crunch when frying.
- Peanut Oil or Vegetable OilEssential for frying the rice until golden and crispy, imparting a subtle nutty flavor if using peanut oil.
- Fresh Lime JuiceProvides the necessary acidity and brightness to cut through the oil and enrich the overall flavor profile of the salad dressing.
- Fish Sauce or Soy Sauce AlternativeDelivers intense umami depth and salinity to the vinaigrette; ensure it is a high-quality, pungent option.
- Brown Sugar or Maple SyrupA small amount is needed to balance the intense sourness of the lime and the saltiness of the sauce component.
- Fresh Herbs (Cilantro and Mint)These provide the cooling, fresh, and aromatic counterpoint to the warm, spicy rice base.
- Red Chili or Chili FlakesAdds a necessary warmth and visual appeal; adjust the quantity based on your preferred heat level.
- Shallots or Red OnionThinly sliced, these offer a sharp, pungent bite that adds complexity and a strong aromatic foundation.
- Roasted Peanuts or CashewsCrucial for adding an additional layer of crunch and rich, savory nuttiness to the overall composition.
- Optional Protein (Shredded Chicken or Turkey)Use finely shredded cooked chicken breast or turkey to make this rice salad a complete, substantial meal.
Instructions
- Step 1:Prepare the Rice for Maximum Crunch
- Step 2:Whip Up the Zesty Vinaigrette
- Step 3:Chop and Assemble the Aromatics
- Step 4:Toss and Incorporate the Ingredients
- Step 5:Add the Delicate Herbs and Final Seasoning
Notes
- Store the fried rice base and the vinaigrette/toppings separately, combining only just before serving, as the acid from the dressing will cause the famous crunch to soften quickly.
- To restore maximum crispness to any reserved fried rice, quickly flash-fry the rice alone in a dry, hot pan for 2-3 minutes before reassembling the salad.
- For a fresh, customizable presentation, serve the Crispy Rice Salad with cold lettuce cups or butter lettuce leaves so guests can use the rice mixture as a filling.
- Ensure your day-old rice is completely cold and broken up before frying; clumps will trap steam and prevent the even, golden crispness required for this salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American