Crispy Rice Salad Recipe (Nam Khao)
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- Large mixing bowl
- Chef's knife
INGREDIENTS
Rice:
- 2 cups/400 grams cooked basmati rice, cooled
- 1 heaping tablespoon chili paste
- 3 tablespoons oil
Salad:
- 4 mini cucumbers, diced
- ½ cup fresh mint, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 5 scallions, thinly sliced
- 1 cup shelled edamame, steamed or thawed if frozen
- 1 avocado, diced
- ⅓ cup roasted peanuts, roughly chopped
Dressing:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons oil
- 1 tablespoon brown sugar
- Juice of ½ lime
- 1 garlic clove, finely grated or minced
INSTRUCTIONS
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked rice, chili paste, and oil. Stir well until evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 40 minutes, tossing every 10 minutes with a spatula to ensure even browning. Remove when the rice is golden and crisp. Let cool completely.
- Dice the cucumbers, chop the herbs, and slice the scallions. Add them to a large salad bowl along with the edamame and diced avocado.
- In a small bowl, whisk together the soy sauce, seasoned rice vinegar, oil, brown sugar, lime juice, and garlic until well combined.
- When ready to serve, add the cooled crispy rice and peanuts (or sesame seeds) to the bowl of vegetables. Pour the dressing over the top and toss gently to combine. Serve immediately.
MY NOTES
FAQ
Can I pan-fry the rice instead of baking?
Yes, you can pan-fry the rice instead of baking it if you prefer a stovetop method or don’t want to turn on the oven. For this crispy rice salad recipe, make sure the rice is completely cooled and somewhat dry before frying. Heat 2 to 3 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. Add the rice in batches, spreading it out in a thin layer, and let it cook undisturbed for a few minutes until it forms a golden crust. Then toss or flip the rice and repeat until the entire batch is evenly crispy.
How should I store leftovers?
Leftovers from this crispy rice salad should be stored in an airtight container in the refrigerator and are best eaten within 24 hours. The crispy rice will lose its crunch once it’s tossed with the dressing and vegetables, but the flavor will still be good. To maintain texture, store the crispy rice separately from the dressed salad components, if possible. You can re-crisp the rice in a dry skillet or briefly in a hot oven if needed. Avocado may brown if left overnight, so consider adding fresh avocado only when ready to eat.
Is this crispy rice salad recipe vegan?
Yes, this crispy rice salad recipe is naturally vegan, as it contains no animal products. The rice is crisped with oil and chili paste, and the salad includes only vegetables, herbs, and plant-based ingredients. The dressing is made with soy sauce, seasoned rice vinegar, lime juice, brown sugar, and garlic—all vegan-friendly. Just be sure to check the labels of the chili paste and soy sauce, as some brands may contain fish-based additives or non-vegan sweeteners. For strict vegan preparation, use vegan-certified products.
Can I use leftover rice for this crispy rice salad recipe?
Using leftover rice is actually ideal for this crispy rice salad recipe. In fact, day-old rice that’s been refrigerated tends to be drier and less sticky, which makes it perfect for getting crispy in the oven or skillet. Just break up any clumps before mixing it with oil and chili paste. Cold rice is easier to handle and crisps more evenly. If your leftover rice is very dry, you can sprinkle it lightly with water before mixing, but don’t overdo it—moist rice won’t crisp well.
What other vegetables or herbs can I add to this crispy rice salad recipe?
This crispy rice salad recipe is very adaptable, so feel free to substitute or add other vegetables and herbs based on what you have available. Shredded carrots, thinly sliced radishes, bean sprouts, snow peas, or even chopped bell peppers would all blend well with the salad’s flavors. Thai basil, dill, or flat-leaf parsley can be used in place of or alongside the mint and cilantro. The key is to keep everything fresh and crunchy, which complements the crispy rice. Just be sure not to overload the salad with too many wet ingredients, as that may reduce the crisp texture that defines this recipe.
