Crispy Rice Peanut Sesame Salad (Print Version)

Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing. Ready in 40 minutes.

# What You'll Need:

→ Rice Base

01 - 3 cups cooked jasmine or long-grain rice, day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt

→ Peanut Sesame Dressing

04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, to thin dressing

→ Vegetables & Herbs

13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves
18 - 1 fresh red chili, thinly sliced (optional)

→ Toppings

19 - 1/4 cup roasted peanuts, chopped
20 - 2 tablespoons toasted sesame seeds

# Steps:

01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until bottom forms a golden crust, then toss and continue cooking until rice is golden and crispy throughout, about 10 minutes total. Remove from heat and let cool completely.
02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger in a medium bowl until smooth. Add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - Combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro in a large serving bowl. Drizzle with half of the peanut-sesame dressing and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top generously with chopped roasted peanuts, toasted sesame seeds, and fresh chili slices if using. Serve immediately with remaining dressing on the side for additional seasoning.

# Expert Tips:

01 -
  • The crispy rice creates this incredible texture contrast that nobody expects in a salad
  • You can prep everything ahead and assemble it in minutes when you're ready to eat
  • The dressing hits every single flavor note—salty, sweet, tangy, and creamy all at once
02 -
  • Don't rush the rice-crisping step—that's where all the texture magic happens, and impatient stirring will give you soft rice instead of spectacular crunch
  • The dressing thickens as it sits, so always thin it with a splash of water right before serving
  • This salad is best eaten immediately while the rice is still warm and crisp, though the vegetables and dressing can be prepped ahead
03 -
  • Spread the rice in a single layer and don't touch it—those golden crusty bits are what make this salad extraordinary
  • Grate the garlic and ginger directly into the dressing bowl so you don't lose any of those flavorful juices
  • If the rice seems too soft after frying, spread it on a baking sheet and finish it in a 375°F oven for 5–10 minutes

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