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Crispy Rice Salad with Ginger-Sesame Dressing

Close-up of a vibrant crispy rice salad mixed with bright green edamame beans and fresh mint leaves.
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A recipe for the popular crispy rice salad featuring toasted rice, fresh herbs, and a savory ginger-sesame dressing. Good for meal preparation.

Ingredients

Scale
  • 3 cups cooked day-old jasmine rice
  • 1 tablespoon neutral oil (for toasting)
  • 1/2 cup shelled edamame, cooked
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup sliced green onion
  • 1/4 cup toasted sesame seeds
  • For the Dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, minced

Instructions

  1. Spread the cooked day-old rice on a baking sheet. Bake at 350°F (175°C) for 15-20 minutes, stirring halfway, until the rice grains are dry and slightly crispy. Alternatively, toast the rice in a dry skillet over medium-high heat until some grains are golden brown and crunchy.
  2. While the rice toasts, prepare the dressing. Whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey, and minced garlic in a small bowl.
  3. In a large bowl, combine the toasted crispy rice, cooked edamame, cilantro, mint, and green onion.
  4. Pour the dressing over the rice mixture. Toss gently to coat all ingredients evenly.
  5. Stir in the toasted sesame seeds just before serving.

Notes

  • Using day-old, refrigerated rice yields the best crispiness.
  • For added protein, you can include shredded cooked chicken or baked tofu cubes.
  • This salad holds its crunch well for up to 2 days when stored in an airtight container in the refrigerator without the dressing added; dress just before eating for maximum crispness.

Nutrition

Find it online: https://spoonsprout.com/crispy-rice-salad-viral-ginger-sesame/