This Crispy Rice Salad is savory and refreshing and ridiculously satisfying. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad. Serves 4 to 6.

Have you had crispy rice salad before?

Me either, that is until a few weeks ago. I was mindlessly scrolling through TikTok when I stumbled upon a creator who made pretty much this exact salad. After finishing the video, I immediately added whatever ingredients I didn’t have on hand, to my weeks grocery list. I made some slight modifications to enhance some flavors without changing the bulk of the recipe.

This. Salad. Is. Worth the pot!

After doing some research, I learned that this crispy rice salad is an inspired take on a Laoation appetizer salad call Nam Khao. Nam Khao is essentially curry seasoned fried rice balls that get broken up and mixed in with chunks of Lao-style fermented pork sausage, chopped onions, grated coconut, fresh mint and cilantro and chopped peanuts and is typically eaten in a lettuce cups. Which I imagine would be notable.

Although not old-style, this is a great simple side salad bursting with flavor and satisfying texture.

For this Crispy Rice Salad Set out:

for the dressing:

low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
seasoned rice vinegar – Lends sweetness and tang.
toasted sesame oil – Gives this dressing a toasty warm flavor.
olive oil – Adds richness and flavor.
fish sauce – Adds a salty, slighlty briny fish flavor. I use the Red Boat brand. (not sponsored)
brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
lime juice – For acidity and subtle bright citrusy flavor.
garlic – This adds distinct and punchy flavor to this dish.

for the rice salad:

leftover rice – I used parboiled rice and cooked it a day in advance (store cooked rice in refrigerator).
chili garlic paste (sambal oelek) – A spicy chili garlic paste that adds satisfying heat. Can be found in most major grocery stores.
avocado oil – Or use extra light olive oil.
persian cucumbers – Lends cool refreshing flavor and crisp and crunchy texture.
edamame – A great source of plant based protein.
green onions – For a mild onion flavor.
mint – Gives the salad fresh herbaceous flavor.
cilantro – Adds bright herbaceous flavor.
avocado – Lends richness and creamy texture.

Note: Add 1/2 cup peanuts for extra flavor and crunchy texture!

Make The Dressing:

In a 2-cup liquid measuring cup (or bowl with spout) measure and add 1/4 cup low-sodium soy sauce, 1/4 cup seasoned rice vinegar, 1 tablespoon each toasted sesame oil and 1 tablespoon olive oil, 1 tablespoon brown sugar, juice of 1/2 a lime and 1 clove grated fresh garlic.

Whisk well to combine.

Make The Rice:

Preheat your oven to 400°.

In a bowl add 2 cups cooked rice, 1 heaping tablespoon chili garlic paste (sambal oelek) and 3 tablespoons avocado oil.

Mix well to combine.

Line a large, rimmed baking sheet with parchment. Add the rice mixture and spread evenly.

Bake on the middle rack of your preheated oven for 40 to 45 minutes tossing (and spreading out evenly) every 10 minutes.

Remove once deeply golden and crispy, and let cool.

Build The Salad:

Meanwhile, in a large bowl add 4 sliced Persian cucumbers, 1 cup shelled edamame, 1 bunch green onions – sliced, 1/2 bunch fresh mint – finely chopped, 1/2 bunch cilantro – finely chopped.

Add in the crispy rice.

Toss to combine.

Add in 2 small diced avocados.

Pour in the dressing.

Gently toss to combine.

I like to give this salad some time to soak up a little of the dressing before giving it one final toss and serving.

This salad is dependable when enjoyed day of. I did however have the leftovers the next day and while the cucumbers loss a lot of their crunch and the rice softened only a touch, it was still satisfying – but not as great (in my onion) as it was freshly made.