What rice is best for crispy rice salad?

Jasmine rice is the top pick. It’s slightly sticky, which helps it clump and crisp beautifully. Avoid dry or long-grain rice like basmati.

Are rice salads really that healthy or not?

Yes, especially if made with healthy oils, herbs, and vegetables. You can reduce sugar or use low-sodium fish sauce for a lighter version.

How do I make my rice crunchy?

Use cold jasmine rice, toss in oil and red curry paste, then air fry or pan-fry. Don’t overcrowd the cooking space.

How do I make my salad crispy?

Add fresh veggies, keep dressing separate until serving, and crisp the rice right before eating.

Crispy Rice Salad Recipe: 1 Stunning Crunch, Big Flavor

Name: Crispy Rice Salad Recipe That’s Bold, Fresh, and Addictive
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2-inch knob fresh ginger or 1 tsp ginger paste; 1 clove garlic; 1/4 cup fish sauce; 1/4 cup + 2 tbsp avocado oil; 1/4 cup lime juice (3–4 limes); 2 tbsp brown sugar; 1/2 tbsp chili crisp; 2 cups cooked jasmine rice; 2 tbsp avocado oil (for rice); 2 tsp red curry paste; 2 tsp cornstarch (optional); 1/2 English cucumber, thinly sliced; 1 shallot, thinly sliced or minced; 1 bunch cilantro, roughly chopped; 1 bunch mint, roughly chopped or torn; 1/2 cup chopped peanuts; Extra chili crisp to taste

Description

Crispy rice salad is a vibrant dish packed with golden jasmine rice clusters, fresh herbs, peanuts, and a punchy, zesty dressing made with lime, fish sauce, and chili crisp. It’s bold, light, and ridiculously addictive—a perfect meal or side dish.

Ingredients

Scale

For the Dressing:

1/2-inch knob fresh ginger or 1 tsp ginger paste
1 garlic clove
1/4 cup fish sauce
1/4 cup + 2 tbsp avocado oil
1/4 cup lime juice (about 3–4 limes)
2 tbsp brown sugar
1/2 tbsp chili crisp

For the Crispy Rice Salad:

2 cups cooked jasmine rice (day-old preferred)
2 tbsp avocado oil
2 tsp red curry paste
2 tsp cornstarch (optional)
1/2 English cucumber, thinly sliced
1 shallot, thinly sliced or minced
1 bunch cilantro, chopped
1 bunch mint, torn or chopped
1/2 cup chopped peanuts
Extra chili crisp, to taste

Instructions

Make the dressing: Add ginger, garlic, fish sauce, lime juice, avocado oil, brown sugar, and chili crisp to a blender. Blitz until smooth.
Prepare the rice: In a bowl, mix rice with avocado oil and red curry paste.
Help rice bind (optional): If rice doesn’t clump when squeezed, mix in cornstarch and a splash of water with wet hands.
Crisp the rice: Form loose chunks and place in an air fryer basket. Air fry at 400°F for 7–9 minutes until golden and crisp.
Cool the rice: Let crispy rice cool slightly, then break into bite-size clusters.
Assemble the salad: In a large bowl, combine cucumber, shallot, cilantro, mint, and peanuts.
Add the rice: Toss in the crispy rice chunks.
Dress and serve: Pour in half the dressing, toss gently, and drizzle with more dressing and chili crisp as desired.

Notes

Day-old rice works best for maximum crispiness.
Store components separately to keep textures fresh.
Add mango, tofu, or grilled shrimp for fun variations.
Adjust chili crisp to your preferred spice level.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad, Main Course
Method: Air Fryer
Cuisine: Thai / Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 6g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg

Keywords: crispy rice salad, Thai rice salad, air fryer salad