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Close-up of a vibrant rispy rice salad featuring golden crispy baked rice atop fresh diced Persian cucumbers, chopped mint, spring onions, and a savory soy-ginger dressing in a black bowl.

Rispy Rice Salad: A Delightful Crunch in Every Bite

A vibrant and crunchy salad featuring golden crispy rice, fresh cucumbers, aromatic herbs, and a zesty dressing for a refreshing twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3 Persian cucumbers halved and diced
  • 1/4 cup fresh mint finely chopped
  • 3 spring onions thinly sliced
  • 1/2 shallot finely diced
  • 2 tbsp soy sauce
  • 1 tbsp oil neutral or sesame
  • 1 tbsp lemon juice
  • 3 garlic cloves minced
  • 1 tsp ginger minced
  • 1 tsp sugar
  • 1 cup cooked jasmine or basmati rice
  • Soy sauce olive oil, salt, and onion powder for seasoning rice

Method
 

  1. Preheat oven to 400°F (200°C). Spread cooled, clump-free cooked rice on a baking sheet. Drizzle with soy sauce, olive oil, salt, and onion powder. Toss to coat and bake 20–25 minutes, stirring occasionally, until golden and crispy.
  2. Wash and chop cucumbers, mint, spring onions, and shallot. Combine in a large mixing bowl.
  3. Whisk soy sauce, oil, lemon juice, garlic, ginger, and sugar in a small bowl until blended.
  4. Toss salad vegetables with dressing. Top with crispy rice just before serving to maintain crunch.
  5. Serve immediately as a light main or side dish.

Notes

Use day-old rice for the crispiest results. Keep crispy rice separate until serving to preserve texture.