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Crispy Rice Salad with Cucumbers and Herbs Recipe

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3.8 from 15 reviews

This Crispy Rice Salad with Cucumbers and Herbs is a vibrant, flavorful dish combining crunchy golden rice, fresh herbs, and a tangy, punchy dressing. Perfect for a light lunch or a refreshing side, the salad balances textures and flavors with herbal freshness, a bit of spice, and nutty crunch.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 19 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Air Frying
  • Cuisine: Asian Fusion

Ingredients

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

  • 2 cups cooked jasmine rice
  • 2 tablespoons avocado oil
  • 2 teaspoons red curry paste
  • 2 teaspoons cornstarch (optional)

Salad Ingredients

  • Half 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. Make the dressing: Combine the ginger, garlic, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp in a blender or food processor. Blitz everything together until you get a smooth, punchy sauce.
  2. Prepare the crispy rice: Toss the cooked jasmine rice with 2 tablespoons of avocado oil and red curry paste in a bowl. Check if the rice clumps together when squeezed; if not, sprinkle the cornstarch over the rice and moisten your hands slightly to mix it again, helping the rice stick.
  3. Air fry the rice: Squeeze the rice mixture into loose, squishy chunks and place them in a single layer in your air fryer basket. Air fry at 400°F for 7 to 9 minutes, or until the rice pieces are golden and crispy. For other methods, you may pan fry or bake, but air frying is recommended for best results.
  4. Assemble the salad: Break the crispy rice into small chunks and transfer to a bowl. Toss with about half of the dressing and add the thinly sliced cucumber, shallot, chopped cilantro, and mint. Mix gently to combine.
  5. Garnish and serve: Top the salad with chopped peanuts and additional chili crisp if desired. Serve immediately to enjoy the contrast of crispy rice and fresh herbs.

Notes

  • If your cooked rice is several days old or very dry, adding cornstarch helps the rice stick together better for crisping.
  • The air fryer cooks the rice quicker and more evenly than other methods, but you can alternatively pan fry or bake the rice if preferred.
  • Adjust the amount of chili crisp according to your spice tolerance.
  • Using fresh herbs like cilantro and mint brightens the salad and complements the richness of the crispy rice.

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