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Crispy Rice Salad

This is the viral crispy rice salad – gluten and dairy-free, made with USA-grown white rice, fresh veggies, and a sesame tahini dressing. It’s crunchy, satisfying, and perfect for meal prep. Using day‑old rice makes it quick, easy, and a great way to reduce food waste!

Recipe by Jordana Hart @ihartnutrition.





Yield
4-5 servings
Prep Time
15 min
Cook Time
40 min
Total Time
55 min


Ingredients

For the crispy rice:

  • 1 ½ cups (375 g) cooked U.S.-grown white rice (day-old works best!)
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 g) chili crisp

For the salad base:

  • 1 red pepper, thinly sliced
  • 1 cup (250 g) cooked, shelled edamame
  • 2 green onions, chopped
  • 1 cup (250 g) cilantro or parsley, chopped
  • 1 carrot, grated or julienned
  • 3 Persian cucumbers, chopped
  • 2 tbsp (15 g) crushed peanuts (or more for topping)

For the sesame tahini dressing:

  • 1 tbsp (15 g) tahini
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) coconut aminos or gluten-free soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tsp (5 mL) maple syrup
  • 1–2 tbsp (15-30 mL) warm water to thin, as needed

Directions

  1. Make the crispy rice first: preheat the oven to 400°F. Toss the cooked USA-grown white rice with olive oil & chili crisp. Spread it out on a parchment lined baking sheet and bake for 40 minutes.
  2. Prep the salad: In a large bowl, combine the salad ingredients
  3. Make the dressing: Whisk together tahini, olive oil, sesame oil, coconut aminos or soy sauce, rice vinegar, maple syrup, and water until smooth and pourable.
  4. Assemble: Once the rice is crispy, add it to the salad and toss everything with the dressing. Top with extra peanuts if desired.

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