Description
A vibrant and crunchy salad featuring crispy fried rice, fresh vegetables, and a creamy peanut dressing.
Ingredients
Scale
- 1 cup cooked rice
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon lime juice
- 1 cup mixed crunchy vegetables (bell peppers, carrots, cucumber)
- 1/4 cup fresh herbs (cilantro, mint)
- Salt and pepper to taste
- Oil for frying
Instructions
- Heat the oil in a large skillet over medium heat until hot but not smoking.
- Add the cooked rice, spreading it evenly. Cook without stirring for 4-5 minutes until the bottom is golden brown and crispy. Flip and cook for another 3-4 minutes until the other side is crispy.
- In a mixing bowl, combine peanut butter, soy sauce, chili paste, and lime juice. Whisk until smooth.
- In a large bowl, combine the crispy rice, mixed vegetables, and fresh herbs.
- Pour the peanut dressing over the salad and toss to coat evenly. Season with salt and pepper.
- Serve immediately while the rice is warm and crispy.
Notes
For best results, use day-old rice and avoid overcrowding the pan while frying. Store rice separate from vegetables and dressing to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Crispy Rice Salad, Vegan Salad, Asian Salad, Peanut Dressing, Fresh Vegetables
