Crispy Rice Salad with Peanut-Chili
A delightful salad that combines crispy rice with vibrant vegetables and a spicy peanut-chili sauce, perfect for gatherings and family meals.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably jasmine or basmati) Ensure the rice is completely cooled for best texture.
- 1 cup mixed vegetables (carrots, bell peppers, cucumber) Feel free to substitute with any vegetables on hand.
- 1/2 cup chopped fresh herbs (cilantro, mint) Adds freshness and flavor.
- 1/4 cup roasted peanuts, chopped For crunch and added flavor.
Sauce
- 2 tablespoons chili sauce Adjust quantity to your spice preference.
- 2 tablespoons soy sauce
- 1 tablespoon lime juice Fresh lime juice works best.
- 1 tablespoon sesame oil For frying and flavor.
- Salt and pepper to taste
Instructions
Preparation
- Prepare the rice: Cook jasmine or basmati rice according to package instructions and let it cool completely.
- Heat a large skillet over medium-high heat and add one tablespoon of sesame oil.
- Once the oil is shimmering, add the cooled rice, spreading it evenly. Cook undisturbed for 5-7 minutes until golden and crispy.
- Stir in the mixed vegetables and continue to stir frequently for 3-4 minutes.
- In a small bowl, whisk together chili sauce, soy sauce, lime juice, salt, and pepper. Pour the sauce over the rice and vegetables, tossing to coat evenly.
- Just before serving, fold in the chopped herbs and top with roasted peanuts.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Reheat in a skillet with a dash of sesame oil for crunch.