Crispy Rice Peanut Sesame (Printer-friendly)

Crunchy fried rice with fresh vegetables and creamy peanut-sesame dressing for a light, satisfying meal.

# What You’ll Need:

→ Crispy 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 & Toppings

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

# How to Make It:

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 bottom forms a crust, then toss and continue cooking until golden and crisp, approximately 10 minutes total. Remove from heat and allow to cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger until smooth. Gradually add water 1 tablespoon at a time, whisking continuously, 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 prepared dressing and toss gently to coat evenly without crushing the crispy rice.
04 - Divide salad among individual serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and fresh chili slices if desired. Serve immediately with remaining dressing on the side for additional seasoning.

# Expert Tips:

01 -
  • The contrast between hot crispy rice and cool fresh vegetables makes every bite exciting
  • The dressing comes together in minutes and keeps in the fridge for days
  • It transforms leftover rice into something people think you worked hours on
02 -
  • Cold, day-old rice is non-negotiable for achieving the right texture, so plan ahead or cook the rice the night before
  • Do not overcrowd the pan when frying the rice or it will steam instead of crisp, so work in batches if necessary
  • The dressing will thicken in the refrigerator, so thin it with a splash of water before serving if you make it ahead
03 -
  • Use a wide, large skillet rather than a deep one so the rice has maximum contact with the hot surface for better crisping
  • Grate the garlic and ginger on a microplane for the smoothest dressing without any fibrous bits

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