Save to Pinterest Last Tuesday, I stared at a container of leftover jasmine rice in my fridge and decided to throw it in the air fryer with whatever condiments were within reach. Twenty minutes later, I was standing over the counter eating these golden, crunchy clumps straight from the tray, completely forgetting I had originally planned to make a salad.
My sister came over for lunch that weekend and watched skeptically as I poured dressing over a bowl of crispy rice and vegetables. She took one bite, grabbed the serving spoon, and proceeded to eat almost the entire thing while asking if I could teach her how to make rice that crunchy.
Ingredients
- Day-old jasmine rice: The grains dry out overnight, which is absolutely crucial for getting that restaurant-style crunch instead of sad soggy clusters
- Sesame oil: Use the toasted kind if you can find it, because that deep nutty aroma is what makes people ask what you're making
- Chili crisp: Dont be shy with this ingredient, the spicy, savory oil clinging to the rice is what ties everything together
- Peanut butter or tahini: Tahini gives a lighter, earthier flavor while peanut butter brings that classic creamy richness we all know and love
- Fresh lime juice: Bottled juice simply cannot compete here, you need that bright acid to cut through the nutty elements
- Grated fresh ginger: Peel it with a spoon to avoid wasting the flesh, then grate it directly into your dressing bowl
- Cabbage and vegetables: Keep your slices thin and uniform so you get the perfect ratio of crispy rice to fresh crunch in every forkful
- Toasted sesame seeds: Toast them in a dry pan for just two minutes until fragrant, because untoasted seeds are practically flavorless
Instructions
- Make the crispy rice magic:
- Toss your cold day-old rice with sesame oil, soy sauce, and chili crisp until every grain is coated, then spread it in one thin layer on a parchment lined baking sheet or air fryer basket, leaving some small clumps intact because those become the most coveted bites.
- Get everything perfectly crunchy:
- Air fry at 400°F for 16 to 18 minutes or bake at the same temperature for about 40 minutes, shaking halfway through, until the rice turns golden brown and sounds satisfying when you tap it with a spoon.
- Whisk up the dressing:
- Combine sesame oil, peanut butter or tahini, soy sauce, rice vinegar, fresh lime juice, honey or maple syrup, another spoonful of chili crisp, and that freshly grated ginger in a bowl, whisking until the mixture becomes silky smooth.
- Prep your vegetables:
- Thinly slice your cabbage, cucumber, bell pepper, and sugar snap peas, grate the carrot, and slice the green onions, then pile everything into a large salad bowl.
- Bring it all together:
- Add the cooled crispy rice clumps on top of the vegetables, drizzle with that gorgeous dressing, toss everything gently to combine, and sprinkle generously with toasted sesame seeds right before serving.
Save to Pinterest This recipe accidentally became my go-to contribution to potlucks after three separate friends specifically requested it for their birthday dinners. Something about that combination of textures makes people remember it months later.
Meal Prep Magic
Keep your crispy rice, dressing, and chopped vegetables in separate containers in the refrigerator, and they will stay fresh for up to four days. The rice actually stays remarkably crispy if stored in a paper bag rather than plastic.
Protein Upgrades
Crispy tofu cubes, grilled chicken strips, or even edamame can turn this from a side dish into a complete meal that keeps you satisfied for hours. Add the protein right before serving so it doesnt soften the crispy rice.
Make It Yours
The beauty of this salad is how forgiving it is. Swap in whatever crunchy vegetables you have on hand, adjust the heat level by adding more or less chili crisp, or experiment with different nut and seed butters in the dressing.
- Try adding crushed roasted peanuts or cashews for extra crunch
- Fresh mint or cilantro leaves brighten the whole bowl
- A drizzle of sriracha takes the heat to the next level
Save to Pinterest I hope this recipe brings as much joy to your kitchen as it has to mine. Happy cooking.
Common Recipe Questions
- → Can I make the crispy rice ahead of time?
Yes, prepare the crispy rice up to 2 days in advance and store in an airtight container. It will stay crunchy at room temperature.
- → What's the best way to get extra crispy rice?
Use day-old cooked rice—it's drier and crisps up better. Spread it in a thin, even layer and don't overcrowd the pan for maximum crunch.
- → Can I substitute the peanut butter?
Tahini works beautifully for a nut-free version, or try sunflower seed butter. Both maintain that creamy texture and rich flavor.
- → How long does the dressing keep?
The peanut-sesame dressing stays fresh in the refrigerator for up to a week. Whisk well before using since ingredients may separate.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled chicken, baked tofu, or shrimp pair wonderfully. Cook your protein separately and toss it in at the end.
- → Is this spicy?
Chili crisp adds mild heat, but you can adjust the amount to your taste or omit it entirely for a milder version.