High Protein Crispy Rice Salad
Whether you’re meal prepping for the week or just tossing something together for lunch, this crispy rice salad hits the mark. It’s colorful, bold, and loaded with flavor — the kind of dish that keeps you coming back for “just one more bite.”
Equipment
- Non-stick skillet or frying pan
- Mixing Bowls
- Sharp Knife
- Cutting board
- Measuring Spoons and Cups
- Grater or Microplane
- Spatula or wooden spoon
Ingredients
For the Crispy Rice
- 2 cups cooked jasmine or basmati rice preferably day-old
- 1 tablespoon vegetable oil or sesame oil
For the Protein
- 1 cup cooked shredded chicken breast (or tofu cubes, shrimp, or edamame)
For the Vegetables & Extras
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews optional, for crunch
For the Dressing
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove minced
- 1 teaspoon toasted sesame oil
- Optional: pinch of red chili flakes for heat
Instructions
Step 1: Prepare the Rice
- If you haven’t done so already, cook your rice according to package instructions and let it cool completely.
- For best results, use rice that was cooked at least a few hours ago or the day before — this helps it dry out slightly, making it crisp better.
- Spread the rice on a baking sheet or plate to cool faster and prevent clumping.
- Pro Tip: If your rice feels sticky, fluff it gently with a fork to separate the grains before cooking.
Step 2: Crisp the Rice
- Heat 1 tablespoon of vegetable or sesame oil in a large non-stick skillet over medium heat.
- Once hot, add the cooled rice, spreading it out evenly across the pan.
- Press the rice down gently with a spatula to form an even layer.
- Let it cook undisturbed for about 5-7 minutes, or until the bottom turns golden brown and crispy.
- Pro Tip: Resist the urge to stir too early — letting the rice sit undisturbed forms that perfect crispy crust.
- Flip sections of the rice or stir gently to crisp other parts evenly, cooking for another 3-4 minutes.
- Remove the crispy rice from the pan and set aside.
Step 3: Prepare the Protein
- If using cooked chicken, shred or dice it into bite-sized pieces.
- For tofu, press excess water out, then cube and lightly pan-fry until golden on each side.
- For shrimp or edamame, ensure they’re cooked and ready to add.
Step 4: Chop the Vegetables and Herbs
- Dice cucumber and bell pepper into small, even pieces.
- Shred the carrots finely using a grater or a knife.
- Slice the green onions thinly and roughly chop the cilantro.
- If using nuts, chop them coarsely for added texture.
Step 5: Make the Dressing
- In a small bowl, whisk together soy sauce, lime juice, honey (or maple syrup), grated ginger, minced garlic, and toasted sesame oil.
- Whisk until the honey is fully dissolved and the dressing is well combined.
- Pro Tip: Whisk continuously to prevent any lumps and to fully blend the flavors.
Step 6: Assemble the Salad
- In a large mixing bowl, combine the crispy rice, protein, chopped veggies, and herbs.
- Pour the dressing over the top.
- Toss gently but thoroughly to coat everything evenly without breaking up the crispy rice too much.
- Sprinkle with chopped nuts if using.
Step 7: Serve and Enjoy
- Transfer the salad to serving plates or bowls.
- Optionally garnish with extra cilantro or a wedge of lime on the side.
- Enjoy immediately for the best contrast of crispy and fresh textures!
- Pro Tip: If preparing ahead, keep the crispy rice separate and add it just before serving to preserve its crunch.
Notes
Nutritional Value (Per Serving)
- Calories: ~450–500 kcal
- Protein: 30–35g
- Carbohydrates: 40–45g
- Fat: 18–22g
- Fiber: 4–6g