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–+ servings
Crispy rice salad served in a wide shallow bowl with golden pan-fried rice, sliced cucumbers, edamame, shredded purple cabbage, avocado, and drizzled with sesame dressing, garnished with sesame seeds and fresh cilantro

Crispy Rice Salad

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings

Ingredients
  

  • 3 cups cooked jasmine rice day-old, cold from the refrigerator
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon neutral oil such as avocado oil or grapeseed oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1 cup shelled edamame thawed if frozen
  • 4 Persian cucumbers thinly sliced into half-moons
  • 1 1/2 cups shredded purple cabbage
  • 2 ripe avocados pitted, peeled, and diced
  • 3 green onions thinly sliced
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 2 tablespoons sesame seeds toasted
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice wine vinegar
  • 1 lime (juiced about 2 tablespoons)
  • 1 tablespoon honey or maple syrup for vegan
  • 1 teaspoon fresh ginger finely grated
  • 1 clove garlic finely minced or pressed
  • 1/2 teaspoon chili flakes optional, for heat

Instructions
 

  • In a small bowl or jar, whisk together the sesame oil, soy sauce, rice wine vinegar, lime juice, honey, grated ginger, minced garlic, and chili flakes if using. Taste and adjust seasoning as needed. Set aside.
  • Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the neutral oil and toasted sesame oil and let them heat until shimmering, about 1 to 2 minutes.
  • Add the cold day-old jasmine rice to the pan in an even layer. Season with kosher salt and garlic powder. Press the rice firmly and evenly into the pan using a spatula or the back of a spoon.
  • Let the rice cook completely undisturbed for 6 to 8 minutes until a golden, crispy crust forms on the bottom. You should hear consistent crackling — that is the sound of success.
  • Use a spatula to break the crisped rice into chunks and flip sections over. Press down again and cook for another 5 to 6 minutes until the other side is golden and crispy. The rice should have plenty of golden-brown crunchy clusters throughout.
  • Remove the pan from the heat and drizzle 2 tablespoons of the sesame-lime dressing directly over the hot crispy rice. Toss to coat and let cool for 3 to 5 minutes.
  • In a large wide serving bowl, combine the shredded purple cabbage, sliced cucumbers, thawed edamame, and green onions.
  • Add the warm crispy rice over the vegetables. Drizzle the remaining sesame-lime dressing over everything and gently toss to combine, being careful not to mash the avocado.
  • Top with the diced avocado, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while the rice is still warm and at peak crunchiness.

Notes

Best served immediately after assembly to preserve the crispy rice texture. Store leftover components separately in airtight containers — rice in one container, vegetables in another, and dressing in a jar. Re-crisp leftover rice in a dry hot skillet for 3 to 5 minutes before reassembling. Dressing keeps refrigerated for up to 1 week. To make vegan, substitute maple syrup for honey. To make gluten-free, use tamari instead of soy sauce.
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