Crispy Rice Peanut Sesame (Printable version)

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

# What you 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

→ Salad Components

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 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)

# How to make it:

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 crunchy throughout, about 10 minutes total. Remove from heat and let cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger until smooth. Gradually add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - In a large serving bowl, combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle with half of the prepared dressing and toss gently to coat evenly without crushing the crispy rice.
04 - Divide salad among serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and sliced red chili if desired. Serve immediately with remaining dressing on the side for guests to add as desired.

# Expert tips:

01 -
  • The texture contrast alone will make you wonder why you never thought to fry rice before
  • That peanut sesame dressing hits every flavor note and keeps for days in the fridge
  • It is one of those rare salads that actually satisfies and fills you up completely
02 -
  • Hot or fresh rice will steam instead of fry so cold day-old rice is absolutely essential
  • Do not overcrowd the pan or the rice will steam and never achieve that crunch
  • Let the rice cool slightly before tossing with vegetables so the crunch stays intact
03 -
  • Use a cast iron skillet if you have one for the most even heat distribution
  • Grate the garlic and ginger directly into the bowl so none of the flavorful juices escape

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