Crispy Rice Salad Recipe (Vegan + Easy Leftover Rice Idea)
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This Crispy Rice Salad is one of those recipes I make when I open the fridge, spot a bowl of old rice, and refuse to let good food go to waste. I have always loved finding easy ways to transform leftovers, and this one feels a little bit genius every time I make it. Cold basmati rice turns golden and crunchy in the oven, then gets tossed with fresh vegetables, herbs, crushed peanuts, and a bold punchy dressing that wakes everything up.
I love this Crispy Rice Salad because it gives you contrast in every bite. You get crisp rice, juicy tomatoes, cool cucumber, fresh herbs, and a dressing that is tangy, salty, sweet, and just spicy enough to keep things interesting. I serve it cold, which makes it even better on warm days or when I want something fresh but filling. It goes great with my cheesy vegan garlic bread or fried yams too!
I started making this Vegan Crispy Rice Salad when I had leftover rice sitting in the fridge for two days and needed to use it up quickly. I tried frying it first, but I found the oven gave me better texture with less fuss. Since then, this has become one of my favourite easy lunches and quick dinners.
If you need a simple Crispy Rice Salad Recipe that tastes like you made far more effort than you actually did, you are in the right place.
Prep 15 minutes | Cook 15 minutes | Total 30 minutes
In This Post
- Why This Crispy Rice Salad Is So Good
- Ingredients You’ll Need
- How To Make Crispy Rice Salad Step by Step
- Expand To See More…...
Why This Crispy Rice Salad Is So Good
I make this recipe often because it ticks all the right boxes.
- It uses leftover rice, which means less waste and more flavour.
- The crispy rice gives the salad proper texture and crunch.
- It is naturally vegan and easy to customise.
- The dressing is bold, fresh, and addictive.
- I can serve it as lunch, dinner, or a side dish.
- It tastes even better cold after the flavours mingle.
Ingredients You’ll Need
For the Crispy Rice
- 3 cups cooked basmati rice (cold, fridge rice works best)
- 1 tablespoon Thai red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon sesame oil
- For the Crispy Rice Salad Dressing
For the Crispy Rice Salad Dressing
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon mustard
- 1 tablespoon dark soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- Juice of 1 lemon
- 1 teaspoon brown sugar
- Small handful parsley, chopped
- Small handful mint, chopped
For the Salad
- 1 cucumber, chopped
- 2 tomatoes, chopped
- Extra parsley
- Handful crushed peanuts
How To Make Crispy Rice Salad Step by Step
Step 1: Season the Rice
Add the Thai red curry paste, tomato paste, and sesame oil to a large bowl. Mix it first so the flavours combine properly, then add the cold rice and stir until every grain is coated well.
Step 2: Bake Until Crispy
Spread the rice onto a lined baking tray in a thin layer. Bake at 200°C (400°F) until golden and crisp, turning it halfway through so it cooks evenly on both sides.
Step 3: Make the Dressing
While the rice cooks, add the chopped chilli, garlic, mustard, dark soy sauce, vinegar, oregano, lemon juice, brown sugar, parsley, and mint to a bowl. Stir everything together well and taste it, then adjust if you want more sweetness or lemon.
Step 4: Build the Salad
Add the chopped cucumber, tomatoes, and parsley to a large mixing bowl. Once the rice has cooled slightly, add it in with the crushed peanuts.
Step 5: Toss and Serve
Pour the Crispy Rice Salad Dressing over everything and toss well so every bite gets flavour. I like to serve this cold because the texture and freshness really shine.
Best Dressing Ideas for Crispy Rice Salad
This dressing is my favourite, but I have played around with a few others too.
- Peanut lime dressing for extra richness
- Sweet chilli and lime dressing for a softer heat
- Tahini lemon dressing for creamy vibes
- Jerk lime dressing for Caribbean flavour
- Soy ginger dressing for a sharper savoury finish
Easy Variations to Try
I love recipes that bend with what is in the fridge.
Add Protein
Try chickpeas, crispy tofu, or edamame if you want to make this more filling.
Change the Veg
Red onion, shredded carrot, spring onion, or avocado all work beautifully.
Swap the Herbs
If you do not have parsley or mint, coriander works well too.
Make It Hotter
I add extra chilli when I want this Crispy Rice Salad to wake me right up.
How to Store Crispy Rice Salad
Store leftovers in an airtight container in the fridge for up to 2 days. The rice will soften slightly, but the flavour gets even better.
If I know I am meal prepping, I keep the dressing separate and mix just before serving.
Crispy Rice Salad FAQ
Can I use freshly cooked rice?
You can, but chilled 2-day-old rice works much better. I find days-old rice crisps faster and gives the best texture. Make sure you’re reheating it thoroughly though! Check this guide.,
What is the best rice to use?
I use basmati rice because the grains stay separate nicely. Jasmine rice also works well.
Is this Vegan Crispy Rice Salad spicy?
It has a gentle kick from the chilli and curry paste. You can easily adjust the heat level.
Can I air fry the rice?
Yes. Spread it in the basket and shake halfway through cooking for even crisping.
Can I make this ahead?
Yes. I often prep the vegetables and dressing first, then crisp the rice later.
Final Thoughts
I love how this Crispy Rice Salad turns something humble like leftover rice into a dish that feels fresh, colourful, and full of life. It is easy, affordable, packed with texture, and honestly the sort of recipe that makes people ask for seconds.
If you try this Crispy Rice Salad Recipe, let me know how you made it your own. I always enjoy seeing what people add, swap, and spice up.
Crispy Rice Salad Recipe (Vegan + Easy Leftover Rice Idea)
Ingredients
For the Crispy Rice
- 3 cups cooked basmati rice (cold leftover rice works best)
- 1 tbsp Thai red curry paste
- 1 tbsp tomato paste
- 1 tbsp sesame oil
For the Crispy Rice Salad Dressing
- 1 large red chilli, finely chopped
- 2 med garlic cloves, finely chopped
- 1 tbsp mustard
- 2 tbsp dark soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- Juice of 1 lemon
- Small handful parsley, chopped
- Small handful mint, chopped
For the Salad
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, chopped
- Handful crushed peanuts
- Handful cilantro (coriander)
Instructions
- In a large bowl, mix the Thai red curry paste, tomato paste, and sesame oil until combined. Add the cooked cold basmati rice and stir well so every grain is coated.
- Spread the rice onto a lined baking tray in an even layer. Bake at 200°C (400°F) for 25–35 minutes, turning halfway through, until golden and crispy.
- In a small bowl, whisk together the chopped chilli, garlic, mustard, dark soy sauce, apple cider vinegar, oregano, lemon juice, parsley, and mint.
- Add the chopped cucumber, tomatoes, parsley, crushed peanuts, and crispy dried onions to a large serving bowl. Add the crispy rice once slightly cooled.
- Pour over the dressing, toss everything together well, and serve immediately or chilled.
Video
Notes
- Cold leftover rice works best. I usually use basmati rice that has been in the fridge for 1–2 days because it dries out slightly and crisps beautifully in the oven.
- Spread the rice thinly. If the rice is piled too thick, it will steam instead of crisp.
- Turn halfway through baking. I always give it a toss midway so the rice crisps evenly.
- Adjust the heat. Use less chilli for a milder salad or add extra if you like more spice.
- Serve cold or room temperature. I prefer this Crispy Rice Salad chilled once the flavours have had a few minutes to mingle.
- Keep dressing separate for meal prep. If making ahead, store the dressing separately and toss before serving.
- Swap the herbs easily. Parsley and mint are lovely here, but coriander also works well.
- Best eaten fresh. The rice is crunchiest on the day it is made.
