Crispy Rice Salad

Name: Crispy Rice Salad
Total time: 40 min
Yield: 1 to 2
Ingredients: 1–2 cups Cooked rice (preferably jasmine or basmati); 2 tsp Chili crisp (or substitute with coconut aminos); Olive oil (for baking); 1 English cucumber (or 3–4 Persian cucumbers); 1 Avocado, diced; 1 cup Edamame; Sesame seeds; Thai basil; 6 tbsp Coconut aminos; 6 tbsp Sesame oil; 6 tbsp White vinegar; 4 tsp Honey

A salad I can't stop making—crunchy, refreshing, and loaded with flavor. Whether it’s a side or topped with your favorite protein, it always hits. And the dressing? Unreal!

Total time: 40 min
Serves: 1 to 2
Updated: February 26, 2026
Recipe by: Saba

Jump to recipe

Pin it

The recipeDine in Colors

Crispy Rice Salad

Total: 40 min
Serves: 1 to 2

Ingredients

1–2 cups Cooked rice (preferably jasmine or basmati)
2 tsp Chili crisp (or substitute with coconut aminos)
Olive oil (for baking)
1 English cucumber (or 3–4 Persian cucumbers)
1 Avocado, diced
1 cup Edamame
Sesame seeds
Thai basil

Dressing

6 tbsp Coconut aminos
6 tbsp Sesame oil
6 tbsp White vinegar
4 tsp Honey

Instructions

Step 1Preheat oven to 400°F
Step 2Spread cooled rice on a parchment-lined sheet, toss with olive oil and chili crisp, and bake for 20-30 minutes, tossing halfway. (It could take up to 35 minutes depending on your oven, so check at 20.
Step 3Mix all dressing ingredients together.
Step 4Toss cucumber, avocado, edamame, crispy rice, and sesame seeds. Drizzle with dressing, top with Thai basil, and enjoy!

https://www.dineincolors.com/recipes/crispy-rice-salad-recipe