Crispy Rice Salad – 50-Minute Recipe
A vibrant, crispy rice salad inspired by Laos’s Nam Khao, featuring fragrant Thai red curry, tangy lime‑scented dressing, and a crunchy mix of fresh herbs, coconut flakes, and peanuts. This vegan dish is quick to assemble and perfect for a light lunch or a refreshing side.
Recipe by Maya / plant-based food and recipes· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 2 1/2 cup cooked basmati rice
- 2 tbsp Thai red curry paste
- 3 tsp oil
- 1 mint
- 1 parsley
- 1 cilantro
- 1 cucumber
- 1 toasted coconut flakes
- 1 peanuts
- 1 fried shallots
- 1 lettuce leaves
Dressing
- 2 tbsp light soy sauce
- 2 tbsp vegan fish sauce
- 1 chili
- 2 clove garlic cloves
- 0.5 lime juice
- 2 tbsp sugar
- 1/4 cup water
Instructions
- 1Preheat the oven to 392°F (400°F).
- 2In a large bowl, combine the cooked basmati rice, Thai red curry paste, and oil; mix until the rice is evenly coated.
- 3Spread the coated rice onto a baking sheet in a single layer.
- 4Bake for 30 minutes, stirring halfway through to ensure even crisping.
- 5While the rice is baking, chop the cucumber.
- 6Prepare the dressing: add fresh chopped chili and garlic to a jar, squeeze fresh lime juice into the jar, then whisk together light soy sauce, vegan fish sauce, the fresh chili & garlic, lime juice, sugar, and water until well combined.
- 7Once the rice is crispy, remove it from the oven and let it cool slightly.
- 8Place the crispy rice in a large serving bowl and pour the dark liquid dressing over the salad.
- 9Add fresh mint, parsley, cilantro, the smashed/chopped cucumber, toasted coconut flakes, peanuts, and fried shallots.
- 10Toss the salad ingredients together until the rice is evenly coated with the dressing.
- 11Serve the salad in lettuce leaves, forming wraps, and enjoy immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Even Rice Crisping
Stir the rice once halfway through the 30‑minute bake.
Dress Before Cooling
Add the dressing while the rice is still warm.
Prep Cucumber Early
Chop the cucumber while the rice is in the oven to save time.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crispy Rice Salad?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Crispy Rice Salad recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Rice Salad recipe come from?
- It was shared by Maya / plant-based food and recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.