Crispy Rice Peanut Sesame (Printer-friendly)

Golden fried rice meets crisp vegetables in a creamy peanut-sesame sauce. Perfect for lunch or sharing.

# What You'll Need:

→ Rice Base

01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt

→ Peanut Sesame Dressing

04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, to thin dressing

→ Salad Vegetables

13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced

# How to Prepare:

01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until golden forms on bottom, then toss and continue cooking until rice is crispy throughout, about 10 minutes total. Remove from heat and let cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated garlic, and grated ginger until smooth. Add water 1 tablespoon at a time, whisking constantly, until dressing reaches desired pourable consistency.
03 - In a large serving bowl, combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle with half of the peanut sesame dressing and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and sliced red chilies. Serve immediately with remaining dressing on the side for guests to add as desired.

# Expert Advice:

01 -
  • You get that restaurant quality crunch without deep frying anything
  • The dressing comes together in minutes and keeps for days in the fridge
  • Its endlessly adaptable to whatever vegetables you have on hand
02 -
  • Hot fresh rice will steam instead of crisp, so plan ahead or cook rice the night before
  • The dressing thickens in the refrigerator, so let it come to room temperature and whisk in more water if needed
  • Crispy rice softens as it sits, so serve this salad immediately after tossing for the best texture contrast
03 -
  • Use a wide skillet rather than a deep one to maximize contact between rice and the hot pan surface
  • Let the dressing sit for at least 30 minutes before serving to allow the garlic and ginger flavors to mellow and meld

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