Crispy Rice Salad with Sweet Chili Dressing and Peanuts

This salad is all about texture and flavor. Golden, pan-fried rice pops and crackles like edible confetti, mingling with fresh mixed greens, juicy grape tomatoes and cool cucumber. A sweet chili dressing with Korean chili flakes and zesty lime brings the heat, while toasted peanuts add the perfect crunch.

Ready in just 20 minutes, this dish is ideal for busy nights when you crave something tasty and stress-free. It’s a vibrant, satisfying meal that comes together quickly-perfect for a weeknight dinner or a light lunch.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the rice package to break up the grains. Partially open the package and microwave until warmed through, about 1½-2 minutes.
2. Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out the pan. Once cool, roughly chop the peanuts.
3. Wash and dry produce. Thinly slice scallions, separating whites from greens. Zest and quarter the lime. Halve the tomatoes. Trim and halve the cucumber lengthwise, then slice crosswise into half-moons.
4. Heat a large drizzle of oil in the same pan over medium heat. Add the rice and press it into a single layer with a spatula. Season with salt and pepper. Cook undisturbed until golden brown and crispy on the bottom, 3-5 minutes (rice may pop). Flip the rice (some pieces may break apart) and add a drizzle of oil and the scallion whites. Cook, stirring occasionally, until rice is golden and crispy and scallion whites are softened, 1-2 minutes more.
5. Meanwhile, in a large bowl, whisk together lime zest, chili sauce, mayonnaise, half the vinegar (use all for 4 servings), juice from half the lime, salt, pepper and chili flakes to taste.
6. Add mixed greens, tomatoes, cucumber, crispy rice and half the peanuts to the bowl with dressing; toss to coat. Season with salt and pepper. Divide among shallow bowls. Garnish with scallion greens, crispy fried onions and remaining peanuts. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, you can use 1 cup of cooked rice (any variety). Simply skip the microwave step and proceed with pan-frying.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a pan to restore crispiness.

Is this salad gluten-free?

The recipe contains wheat from the crispy fried onions and possibly from the rice. Check labels to ensure gluten-free versions if needed.