If only you could have tasted this crispy rice salad recipe the first time I made it! I had seen this all over social media last year, and now I understand the hype. The varying crunch levels made every bite of this salad feel fun to eat. From the softer side of romaine lettuce to the refreshing crunch of cucumbers to the creamy crunch of peanuts - it was a thrill to taste it all. Of course, the crispy rice was the standout and brought the salad together. I couldn't get enough of it and was digging for every grain of rice by the end. Even after being mixed with the shallot-based dressing, it did not lose its crispiness, which made this all the more enjoyable.
With the rise of springtime salads, I present my take on the crispy rice salad: it's high in protein, fiber-packed, and completely refreshing. The recipe instructions are the shortest I've ever written and quick to make, so that you can enjoy it for lunch or dinner!
Protein breakdown (approximately 25g protein per bowl):
2 pieces baked tofu = 28g protein
100g frozen edamame = 11g protein
100g red kidney beans = 11g protein
Tiff’s Tips
Rice: This recipe is best with leftover cooked white rice, so save this recipe for when you have extra rice on hand. You can use short or long-grain white rice.
Tofu: For convenience and a high-protein boost, look for baked tofu. The brand I used was from Fresh Tofu Inc. They sell Organic Baked Tofu with each piece containing 14g of protein.
Go nuts: You have free rein here on the nut selection, especially if you have an allergy. The best options are the fattier nuts like peanuts, walnuts, or cashews.
Make-ahead: This meal can be prepped ahead of time, except for the rice. Store the salad and dressing separately in the fridge for up to 2 days. It's best to bake the rice until crispy right before serving. Alternatively, you can pop the rice in the air fryer and cook at 400°F for 10-15 minutes.
Recipe
Crispy Rice Salad
Serves: 2
Prep Time: 15 min
Cook Time: 20 min
Ingredients
For the rice
1.5 cups cooked white rice
1 tbsp avocado oil
2 tbsp chili crisp oil