crispy rice salad

A Lao crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.

Lao Crispy Rice Salad (Nam Khao)

rice

Thai red curry paste

garlic ((minced))

shallot ((minced))

kaffir lime leaves

sugar

fish sauce

water

lime ((juiced))

rice vinegar

red birdseye chili ((sliced))

som moo ((fermented meat sausage))

mint

basil

cilantro

onions

peanuts

rice powder

shallots ((sliced and soaked in cold water to remove the raw bite))

green onions ((chopped))

birdseye chili peppers

lime juice

Soak the sticky rice for a minimum of 4 hours. Drain water

In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Put the lid on and steam for 15 mins.

After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Steam rice until it is translucent. (Be careful, the colander is very hot!)

Remove rice from the pot, put it into a bowl and cover with a towel for 15-30 minutes until warm and sticky.

Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well.

Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove.

Create rice balls or oval patties with the rice mix. (Oil your hands so they don't stick to your hands)

Deep fry them for 3 minutes or until golden brown.

Set aside to cool.

Crispy Rice Balls

Combine the sugar and the hot water first to melt it evenly into the water.

Then add the remainder of the ingredients and put it in the fridge to cool

Nuoc Cham Dressing

Break up the rice balls and som moo and put into a bowl

Add in the toppings and dressing and mix well

Serve with lettuce leaves

Eat with a spoon or wrapped in lettuce :)

Putting the Salad Together

Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!

Crispy Rice Salad with Cucumbers and Herbs

garlic

avocado oil, or another neutral oil

lime juice (3-4 small limes)

brown sugar

chili crisp (more for spicier)

jasmine rice (note 2)

avocado oil

red curry paste

cornstarch (optional)

English cucumber, thinly sliced (about 1 cup)

shallot, thinly sliced or minced (about 1/4 cup)

cilantro, roughly chopped (about 1/2 cup)

mint, roughly chopped or torn (about 1/4 cup)

chili crisp

Dressing

Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.

Crispy Rice

Toss the rice in a bowl with the oil and curry paste. If it&#8217;s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods &#8211; I find the air fryer to be fastest and most convenient!)

You're Done! Yum! 

Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.

This was one of the most delicious things I’ve made in a long time! I love outside of the box salads that aren’t lettuce based. I made a couple slight changes to use what I had - sriracha instead of chili crisp, added some fresh sprouts because I love them. Wonderful!

This was insanely delicious. Full of flavor, texture, color. The crunchy cool cucumbers complement the red curry spice perfectly. Hubs and I LOVE rice already, so had to try this dish and it was a hit!

This Crispy Rice Salad is delicious and will be made again and again! It's easy, it's do-ahead-able and so tasty!!
I find so many times that Pinch of Yum has just what I need to make for dinner, thanks from my family and me!

I’m vegan and replaced the fish sauce with coconut aminos. I thought soy sauce would be too salty. The coconut aminos worked perfectly. The salad was amazing. I can’t wait to have it again for lunch today! Thanks for another delicious recipe.

Whoa. This is a stellar, hearty salad that I’m now putting in my rotation. I made my bowl with brown rice and it didn’t “clump” as well I’m sure jasmine rice would have but it was still delicious and crispy. I had a fennel bulb which I sliced thin and roasted in gochujang butter and added it to the salad along with crispy baby lettuce. The dressing is absolutely bananas. Fish sauce in abundance can put me off so I made mine with just one Tbs. It was perfect for me. Thanks for a creative and delicious salad!

I made this recipe with brown rice and added sliced radishes and pan-seared tofu. Delicious!

https://content.jwplatform.com/videos/EeeNw3UE.mp4

This twist on the viral crispy rice salad takes the flavor of juicy satay chicken and turns it into a lovely, satisfying salad. Crisp up your rice, then combine with lots of lovely crunchy greens, and pour over a GORGEOUSLY creamy peanut butter dressing that you'll be wanting to drink.

Satay Crispy Rice Salad

sesame oil

chilli oil

soy sauce (GF soy sauce

chicken breasts,

edamame beans

scallions, finely sliced

cucumber, diced

sesame seeds

Thai basil, chopped

mint leaves, chopped

cilantro,

peanuts,

red chilli, finely sliced (optional)

peanut butter

soy sauce

tablespoon sweet chilli jam

Cook your rice (skip this step if you&#8217;re using leftover rice). Add 2/3 cup of rice to a small pot you have a lid for. Add 1 cup of water, then set over high heat until you see foamy bubbles on top. Pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread it onto an oven tray lined with parchment paper and pop it into the fridge to cool, for at least 10 minutes.

Make your crispy rice

Heat your oven to 400F/200C. If you&#8217;re using leftover rice, transfer it to a parchment paper lined oven tray. If you&#8217;re using your fresh rice, get the tray out of the fridge. Pour 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of chili oil over the rice, then mix it through the rice. Spread the seasoned rice into a thin, even layer (ideally one layer), then pop into the oven for 25 &#8211; 30 minutes, to crisp up. Check the rice after 15 minutes to see how it&#8217;s going &#8211; some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too as it can easily burn and again, all ovens are diffferent.

Mix your satay dressing. 

Add 1/2 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of sweet chili jam to a bowl, or a jar. Use a fork to mix into a thick paste. It&#8217;ll seem like it won&#8217;t come together, but just keep mixing. Slowly drizzle in 1/2 cup of water, mixing as you do, until you get a lovely creamy dressing, with the consistency of heavy cream.

Mix your salad. 

Once your rice looks lovely and golden, and crispy around the edges, remove it from the oven. Add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if you&#8217;re using it), most of the peanuts, sesame seeds and scallions to a mixing bowl, or straight into a serving bowl. Pour the crispy rice on top, then pour roughly half the dressing on top. Mix well to combine. Drizzle over more of the dressing and scatter over the remaining peanuts to serve.

I absolutely love this recipe! So much lovely crunch and the hint of mint adds a refreshing touch. I prefer a sweeter peanut sauce, so I add more sweet chili sauce and a bit of sugar, but otherwise we follow this recipe precisely.

https://content.jwplatform.com/videos/000sKpf9.mp4

This twist on the viral crispy rice salad takes the flavor of juicy satay chicken and turns it into a lovely, satisfying salad. Crisp up your rice, then combine with lots of lovely crunchy greens, and pour over a GORGEOUSLY creamy peanut dressing that you’ll be wanting to drink.

Top 3 crispy rice salad recipes from across the web

The most viewed crispy rice salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lao Crispy Rice Salad (Nam Khao)

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Satay Crispy Rice Salad

Top 3 crispy rice salad recipes from across the web

The most viewed crispy rice salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lao Crispy Rice Salad (Nam Khao)

Crispy Rice Salad with Cucumbers an...

Satay Crispy Rice Salad

The most viewed crispy rice salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine