Crispy Rice Salad Chili (Print Version)
# Ingredients:
→ Chili-Infused Crunchy Rice
01 -
2 tbsp soy sauce
02 -
2 cups of cooked jasmine rice
03 -
1-2 tbsp chili oil (or a neutral oil if you want less heat)
→ Fresh Veggie Mix
04 -
Optional: sprinkle on chili flakes or add a drizzle of Sriracha for extra kick
05 -
1/4 cup crushed peanuts
06 -
1/4 cup fresh dill (roughly chopped)
07 -
1/2 cup coriander (chopped up)
08 -
3 spring onions, both white & green parts sliced thin
09 -
1 red bell pepper (cut into thin slices or diced)
10 -
1 cucumber (slice thinly, English variety works best)
11 -
1 ripe avocado (cut into chunks)
12 -
1 cup of shelled edamame (thawed if frozen)
→ Spicy Peanut Dressing
13 -
2 tbsp soy sauce
14 -
2-4 tbsp water (adjust to get the right thickness)
15 -
2 tbsp rice vinegar
16 -
1-3 garlic cloves (mince to your liking)
17 -
3 tbsp peanut butter (creamy type)
18 -
1-2 tsp Sriracha (optional—leave out or cut back for a gentler flavor)
# Instructions:
01 -
Grab a big bowl and toss in the edamame, avocado, cucumber, bell pepper, onions, coriander, and dill. Mix gently to combine.
02 -
Set your oven to 425°F (220°C) and let it heat up. Spread cooked rice on a baking sheet, drizzle with soy sauce and chili oil (or neutral oil for mild heat), and stir to coat evenly. Bake for 20 minutes, stirring at the 10 and 15-minute marks, until golden and crunchy. Alternatively, you can air-fry at 400°F for 12–14 minutes, shaking halfway through.
03 -
In a small bowl, whip up the peanut butter, garlic, soy sauce, rice vinegar, Sriracha (if using), and enough water to make it smooth and pourable. Taste-test to adjust the heat, tanginess, or saltiness as needed.
04 -
Drizzle the dressing over the veggie mix, sprinkle the warm crispy rice over the top, and gently combine. Finish with crushed peanuts and an extra touch of chili oil or some Sriracha if you'd like. Serve right away.