Ingredients
Crispy rice
- 400 g cooked jasmine rice cold, cooled promptly and refrigerated; use within 24 hours
- 2 tablespoons neutral oil about 27 g
- 1 tablespoon Thai red curry paste about 15 g; check ingredients for dietary suitability
Salad
- 150 g cooked shelled edamame cooled and well drained
- 250 g cucumber thin half-moons; remove watery seeds if needed
- 100 g carrot shaved into ribbons
- 3 scallions about 30 g, sliced
- 15 g fresh cilantro roughly chopped
- 10 g fresh mint leaves torn
- 40 g roasted unsalted peanuts roughly chopped
Dressing
- 2 tablespoons lime juice 30 ml
- 1 tablespoon reduced-sodium soy sauce plus 1 teaspoon; about 20 ml total
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons brown sugar 8 g
Equipment
- Large rimmed baking sheet
- Parchment paper
- Mixing bowls
- Spatula
- Vegetable peeler
Instructions
Toast and combine
- Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment. Break the cold rice into small clumps and toss thoroughly with neutral oil and curry paste.
- Spread in a thin, loose layer. Bake for about 20–25 minutes, stirring and redistributing halfway, until lightly browned and pleasantly crisp at the edges. Check early if your rice is very dry. Let a spoonful cool briefly to assess texture; stop before the grains become hard or scorched.
- While the rice bakes, prepare the vegetables and herbs. Pat cucumber and herbs dry. Whisk lime juice, soy sauce, rice vinegar, sesame oil and sugar until the sugar dissolves.
- Let the rice stand for about 5 minutes, just until no longer steaming heavily. Combine edamame, cucumber, carrot and scallions in a serving bowl. Add rice, herbs and peanuts, reserving a little rice and peanuts if desired for the top.
- Toss gently with the dressing immediately before serving. Scatter over any reserved rice and peanuts. Serve promptly; store components separately if not eating at once.
Nutrition
Calories: 370kcalCarbohydrates: 42gProtein: 11gFat: 15.5gFiber: 5g
Video
Notes
Nutrition is estimated per one-quarter of the complete salad from representative cooked-rice, edamame, vegetable, peanut and oil values. All measured oil and dressing are included. Actual brands and portions vary. Contains peanuts, soy and sesame; conventional soy sauce may contain wheat. Curry paste may contain seafood ingredients.
Video credit: El Comidista en EL PAÍS, Crispy Rice Salad: A Delicious Viral Recipe (If You Fix It), a Spanish-language demonstration. It shows toasting cooked rice and combining it with vegetables, edamame, herbs and dressing. This version uses Thai red curry paste, adds carrot, omits avocado and changes the peanut and dressing quantities; use the formula in this card.
Rice safety: cool newly cooked rice quickly, ideally within 1 hour, refrigerate and use within 24 hours. When crisping previously chilled rice, heat thoroughly and do not repeatedly reheat it. Combine only the amount needed for immediate serving. Keep vegetables and other perishable components refrigerated at 40°F (4°C) or below.