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Crispy Rice Salad with Cucumbers

Crispy Rice Salad with Cucumbers

This Crispy Rice Salad with Cucumbers is a bold, texture-packed dish with golden fried rice, cooling cucumbers, and a zesty, umami-rich dressing. Perfect as a light main or stunning side, it's an unforgettable salad that's crunchy, spicy, citrusy, and irresistibly fresh.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: LUNCH, Salad, Side Dish
Cuisine: ASIAN
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 2 knobs fresh ginger or 1 tbsp ginger paste
  • 2 cloves garlic, smashed or grated
  • ½ cup fish sauce
  • ¾ cup avocado oil or neutral oil
  • ½ cup fresh lime juice about 3–4 limes
  • 4 tablespoons brown sugar
  • 1 tablespoon chili crisp or more to taste
For the Salad Base
  • 4 cups cooked jasmine rice, chilled
  • 4 tablespoons avocado oil for crisping the rice
  • 4 teaspoons red curry paste
  • 4 teaspoons cornstarch optional
  • 1 English cucumber, thinly sliced
  • 2 shallots, finely sliced or minced
  • 2 bunches fresh cilantro, chopped
  • 2 bunches fresh mint, torn or chopped
  • 1 cup chopped peanuts or use roasted sunflower seeds for nut-free option
  • Extra chili crisp to taste, for garnish

Method
 

  1. Cook and chill jasmine rice ahead of time. Cold, day-old rice works best for crisping.
  2. In a blender, combine ginger, garlic, fish sauce, lime juice, brown sugar, chili crisp, and avocado oil. Blend until smooth and adjust to taste. Set aside.
  3. Heat 4 tbsp avocado oil in a skillet. Toss cold rice with red curry paste and optional cornstarch. Spread in pan and cook undisturbed for a few minutes to crisp. Stir and cook for 8–10 minutes total. Transfer to large bowl to cool slightly.
  4. To the bowl of crispy rice, add cucumber, shallots, cilantro, mint, and peanuts. Pour over dressing and toss gently to combine. Taste and adjust seasoning or heat.
  5. Serve immediately topped with extra herbs and a drizzle of chili crisp if desired. Enjoy while rice is still warm and crunchy.

Notes

Swap fish sauce for soy sauce to make vegan. For more heat, add Thai chilies. Crisped rice can be made ahead. Store undressed components separately and assemble fresh for best texture.