Name: Crispy Rice Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: For the Salad:; 2 cups cooked day-old rice; 1 tablespoon sesame oil; ¼ cup chopped fresh cilantro; ¼ cup chopped fresh mint; ¼ cup chopped green onions; ½ cup shelled edamame; ¼ cup chopped cucumber; ¼ cup shredded carrots; 2 tablespoons toasted sesame seeds; Optional protein: grilled chicken, shrimp, or tofu; For the Dressing:; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 teaspoon freshly grated ginger; 1 clove garlic, minced; 1 teaspoon honey or maple syrup

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This Crispy Rice Salad is a fresh, vibrant, and crunchy dish that combines baked crispy rice with edamame, cucumber, carrots, herbs, and a flavorful ginger-sesame dressing. Inspired by a viral TikTok recipe, it’s perfect as a light meal, side dish, or meal prep option.

Crispy Rice Salad

Why You’ll Love This Recipe

A unique twist on salad with crispy baked rice
Packed with fresh herbs and vegetables for flavor and crunch
Versatile—add your favorite protein for a complete meal
Perfect for meal prep with dressing stored separately
Vegan-friendly when made with maple syrup instead of honey

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

2 cups cooked day-old rice
1 tablespoon sesame oil
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped green onions
½ cup shelled edamame
¼ cup chopped cucumber
¼ cup shredded carrots
2 tablespoons toasted sesame seeds
Optional protein: grilled chicken, shrimp, or tofu

For the Dressing:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 teaspoon honey or maple syrup

directions

Crisp the rice: Spread day-old rice on a baking sheet. Drizzle with 1 tablespoon sesame oil and toss to coat. Bake at 400°F (200°C) for 15–20 minutes, until golden and crispy. Let cool slightly.
Prepare dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and honey or maple syrup.
Assemble salad: In a large bowl, combine crispy rice, cilantro, mint, green onions, edamame, cucumber, and carrots. Add optional protein if desired.
Dress and serve: Pour dressing over salad and toss gently. Top with toasted sesame seeds before serving.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Use brown rice or quinoa instead of white rice
Add avocado slices for creaminess
Swap edamame for chickpeas or snap peas
Make it spicy with chili flakes or sriracha in the dressing
Add mango or pineapple for a tropical twist

storage/reheating

Storage: Keep salad and dressing separate in airtight containers in the fridge for up to 3 days
Reheating: Rice can be re-crisped in the oven or air fryer before adding to salad
Meal prep tip: Assemble veggies and herbs ahead of time, then mix with rice and dressing just before eating for maximum crunch

FAQs

Why use day-old rice?

Day-old rice is drier and crisps up better in the oven, giving the salad its signature crunch.

Can I make this oil-free?

Yes, omit the sesame oil for baking the rice and use a splash of vegetable broth, though the rice may be less crispy.

What protein works best with this salad?

Tofu, grilled chicken, or shrimp work beautifully. For plant-based protein, use tempeh or edamame.

Can I use a different grain?

Yes—quinoa, farro, or bulgur can be toasted and used for a similar crispy effect.

Is this salad served hot or cold?

It’s best served slightly warm or at room temperature, with crispy rice and fresh cool vegetables.

Can I make the rice on the stovetop instead of baking?

Yes, you can pan-fry rice in a little sesame oil until crispy. Spread it out in a skillet and cook undisturbed until browned.

How can I make it gluten-free?

Simply use tamari or coconut aminos instead of soy sauce.

What vegetables can I add?

Bell peppers, radishes, or shredded cabbage would make great additions.

Can I store the salad after dressing it?

It’s best eaten fresh after dressing. If storing, keep dressing separate to preserve crunch.

What’s the best way to serve this?

It works as a main dish with added protein, or as a side dish for Asian-inspired meals.

Conclusion

This Crispy Rice Salad is crunchy, refreshing, and full of flavor—a perfect balance of textures and tastes. With its ginger-sesame dressing and colorful mix of herbs and veggies, it’s both nourishing and satisfying. Whether served as a main dish or side, it’s guaranteed to become a go-to favorite.