How do I make my rice crunchy?

To get perfectly crunchy rice for your crunchy rice salad , use cold, day-old rice. Cook it in a hot, oiled skillet undisturbed for several minutes to let the bottom layer crisp up. Flip and repeat. You can also use an oven or air fryer for larger batches.

What to put in a salad to make it crunchy?

Crunch comes from layering ingredients like shredded carrots, cabbage, bell peppers, toasted nuts, seeds, and crispy rice. The dressing should be added right before serving to maintain texture in your crunchy rice salad .

What makes a salad crunchy?

Texture is the key—fresh raw vegetables, crispy grains like toasted rice, and crunchy toppings such as seeds or nuts all contribute. Avoid overdressing or mixing too early to keep your crunchy rice salad crisp and satisfying.

Is it OK to eat crunchy rice?

Absolutely! Crunchy rice is safe and delicious when cooked intentionally—like toasted day-old rice used in a crunchy rice salad . Just ensure it’s evenly cooked and not burnt.

Crunchy Rice Salad – The Best Bold & Easy Plant-Based Bowl

Description

This vibrant crunchy rice salad blends crispy rice with fresh veggies, mango, edamame, and a creamy chili-tahini dressing. Packed with flavor, texture, and nutrition—it’s the perfect healthy lunch, side, or light dinner.

Ingredients

Scale

For the Salad:

2 cups cooked jasmine rice, chilled
½ cup shelled edamame (steamed or thawed)
1 mango, peeled and sliced into matchsticks
½ cucumber, sliced into half moons
1 cup shredded cabbage or slaw mix
2 scallions, thinly sliced
¼ cup roasted cashews or peanuts, chopped
2 tablespoons chopped cilantro (optional)
Cooking spray or neutral oil (for crispy rice)

For the Chili-Tahini Dressing:

2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chili crunch or chili oil
1 teaspoon sugar or maple syrup
2 tablespoons water (to thin, as needed)

Instructions

Crisp the rice: Heat a large nonstick skillet over medium-high heat. Spray or lightly coat with oil. Add cold rice in a single layer and cook undisturbed for 4–6 minutes until golden and crispy. Stir and repeat for even crisp. Set aside to cool.
Make the dressing: Whisk tahini, soy sauce, vinegar, sesame oil, chili crunch, sugar, and water until smooth and pourable. Adjust to taste.
Assemble the salad: In a large bowl, combine cabbage, edamame, mango, cucumber, scallions, and nuts. Add crispy rice and toss gently.
Add dressing and serve: Drizzle dressing over salad just before serving. Top with extra herbs or nuts if desired. Enjoy fresh!

Notes

Use day-old rice for best crisping.
Swap mango for apple or pineapple for seasonal twists.
Add grilled tofu, shrimp, or shredded chicken for extra protein.
To make it vegan and gluten-free, use tamari instead of soy sauce.
Store leftovers (undressed) in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (about 1¼ cups)
Calories: 290
Sugar: 6g
Sodium: 520mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: crunchy rice salad, crispy rice bowl, tahini salad, healthy rice salad