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Crispy Rice Salad with Cucumbers and Herbs Recipe

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4 from 33 reviews

This Crispy Rice Salad with Cucumbers and Herbs is a vibrant and flavorful dish that combines crunchy fried rice with a zesty, aromatic dressing made from ginger, garlic, fish sauce, lime, and chili crisp. Fresh herbs, cucumber, shallots, and chopped peanuts add layers of texture and freshness, making it a refreshing and satisfying salad perfect for warm weather or as a unique side dish.

Ingredients

The Very Excellent Dressing:

  • 1/2-inch knob of fresh ginger, or a spoonful of ginger paste
  • 1 clove garlic
  • 1/4 cup fish sauce
  • 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
  • 1/4 cup lime juice (3-4 small limes)
  • 2 tablespoons brown sugar
  • 1/2 tablespoon chili crisp (more for spicier)

Crispy Rice Salad:

  • 2 cups cooked jasmine rice
  • 2 tablespoons avocado oil
  • 2 teaspoons red curry paste
  • 2 teaspoons cornstarch (optional)
  • 1/2 an English cucumber, thinly sliced (about 1 cup)
  • 1 shallot, thinly sliced or minced (about 1/4 cup)
  • 1 bunch cilantro, roughly chopped (about 1/2 cup)
  • 1 bunch mint, roughly chopped or torn (about 1/4 cup)
  • 1/2 cup chopped peanuts
  • Chili crisp to taste

Instructions

  1. Prepare the dressing: In a blender or food processor, combine the fresh ginger or ginger paste, garlic clove, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp. Blend until smooth and well emulsified. Set aside to allow the flavors to meld.
  2. Prep the rice: Ensure the jasmine rice is cooked and cooled slightly—day-old rice is ideal for crisping. If desired, toss the rice with 2 teaspoons of cornstarch to help give extra crispiness when frying.
  3. Cook the crispy rice: Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the red curry paste and fry it for about 30 seconds until fragrant. Add the rice in batches, spreading it out in the pan, and let it cook without stirring for a few minutes to allow it to crisp up. Stir occasionally to achieve an even crispy texture on all sides, about 6-8 minutes total. Remove from heat and let cool slightly.
  4. Assemble the salad: In a large bowl, combine the crispy rice with the thinly sliced cucumber, shallot, chopped cilantro, chopped mint, and peanuts. Pour the prepared dressing over the salad and toss well to incorporate all ingredients evenly.
  5. Adjust seasoning and serve: Taste the salad and add more chili crisp if you prefer more heat. Serve immediately to enjoy the contrasting textures of crispy rice and fresh herbs, or let it rest for 10 minutes to allow flavors to develop further.

Notes

  • Using day-old jasmine rice is best for achieving crispy texture as it is drier and less sticky.
  • Adding cornstarch is optional but helps the rice crisp up better during frying.
  • The chili crisp can be adjusted according to heat preference or omitted for a milder salad.
  • Fresh herbs like cilantro and mint are key to balancing the rich flavors of the dressing and fried rice.

Find it online: https://recipethrive.com/crispy-rice-salad-with-cucumbers-and-herbs-recipe/