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Crispy Rice Salad with Ginger Sesame Dressing

A mound of golden brown crispy rice salad mixed with bright green edamame, topped with fresh herbs.
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A recipe for the popular crunchy rice salad featuring toasted rice, fresh herbs, and a bright ginger-sesame dressing, suitable for meal prepping.

Ingredients

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  • 3 cups cooked day-old jasmine rice
  • 2 tablespoons neutral oil (for toasting)
  • 1 cup shelled edamame, cooked
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 2 green onions, thinly sliced
  • 1/4 cup toasted sesame seeds
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili garlic sauce (optional)

Instructions

  1. Spread the cooked day-old rice on a baking sheet. Bake at 350°F (175°C) for 15-20 minutes, stirring halfway, until the rice grains are dry and slightly crispy. Alternatively, toast the rice in a large skillet over medium-high heat with 2 tablespoons of oil until golden and crunchy, about 10-15 minutes.
  2. While the rice toasts, prepare the dressing. Whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey, and chili garlic sauce in a small bowl.
  3. In a large bowl, combine the warm crispy rice, cooked edamame, cilantro, mint, and green onions.
  4. Pour the dressing over the rice mixture. Toss gently to coat all ingredients evenly.
  5. Stir in the toasted sesame seeds.
  6. Serve immediately for maximum crunch, or chill for later.

Notes

  • Using day-old, refrigerated rice yields the best crispy texture.
  • You can add 1 cup of shredded cooked chicken or firm tofu for extra protein.
  • For meal prep, store the dressing separately and toss just before serving to maintain the crunch.

Nutrition

Find it online: https://whiskdaily.com/crispy-rice-salad-ginger-sesame-dressing-recipe/