Skip to content Back to your kitchenHealthy Crispy Rice Salad
🍽️ Asian
Crunchy baked rice clusters tossed with cucumber, herbs, spring onions and peanuts in a sour-sweet lime dressing. Ready in about 45 minutes.
Prep 20 min Cook 25 min Serves 4 Medium Ingredients
- 🫙Vegetable Oil3 tbsp
- 🌿Mint Leaves1/4 cup
- 🌿Fresh Cilantro1/2 cup
- 🧅Spring Onions3, sliced
- 🫙Soy Sauce1 tbsp
- 🫙Sugar1 tsp
- 🍋Lime2, juiced
- 🥬Cucumber1, diced
- 🫙Red Curry Paste1 tbsp
- 🌾Jasmine Rice2 cups, cooked and cooled
Optional extras
Instructions
- 1
Heat the oven to 220°C. Mix cold rice with curry paste and oil and spread thinly on a tray.
- 2
Bake 20–25 minutes, breaking up once, until crisp and golden.
- 3
Whisk lime juice, soy sauce and sugar.
- 4
Toss the crispy rice with cucumber, herbs and spring onions, dress, and top with peanuts.
Chef's tip
Use day-old, cold rice; fresh rice steams instead of crisping.
Healthy Crispy Rice Salad
- Time
- 45 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 20 / 25 min
Ingredients
- 🫙 Vegetable Oil3 tbsp
- 🌿 Mint Leaves1/4 cup
- 🌿 Fresh Cilantro1/2 cup
- 🧅 Spring Onions3, sliced
- 🫙 Soy Sauce1 tbsp
- 🫙 Sugar1 tsp
- 🍋 Lime2, juiced
- 🥬 Cucumber1, diced
- 🫙 Red Curry Paste1 tbsp
- 🌾 Jasmine Rice2 cups, cooked and cooled
Optional
Steps
- Heat the oven to 220°C. Mix cold rice with curry paste and oil and spread thinly on a tray.
- Bake 20–25 minutes, breaking up once, until crisp and golden.
- Whisk lime juice, soy sauce and sugar.
- Toss the crispy rice with cucumber, herbs and spring onions, dress, and top with peanuts.
