Description

A crunchy, flavor-packed salad with oven-baked (or air-fried) chili rice, fresh vegetables, protein-rich edamame, and a creamy peanut-chili dressing—ready in under 40 minutes.

Ingredients

Scale

2 cups cooked jasmine rice (day-old)
1–2 tbsp chili oil (or neutral oil)
2 tbsp soy sauce
1 cup shelled edamame (thawed if frozen)
1 ripe avocado, diced
1 English cucumber, thinly sliced
1 red bell pepper, thinly sliced or diced
3 spring onions, thinly sliced
1/2 cup fresh coriander (cilantro), chopped
1/4 cup fresh dill, roughly chopped
1/4 cup crushed peanuts
Optional: extra chili flakes or Sriracha
3 tbsp creamy peanut butter
1–3 cloves garlic, minced
1–2 tsp Sriracha (optional)
2 tbsp rice vinegar
2 tbsp soy sauce
2–4 tbsp water

Instructions

In a large bowl, combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill. Set avocado aside until serving.
Preheat oven to 425°F (220°C). Spread rice on a baking tray, drizzle with chili oil and soy sauce, and toss. Bake 20 minutes, stirring at 10 and 15 minutes until golden and crispy. Air fryer: cook at 400°F for 12–14 minutes, shaking halfway.
In a small bowl, whisk together peanut butter, garlic, Sriracha, rice vinegar, soy sauce, and water until pourable. Adjust taste as needed.
Pour dressing over vegetables, add warm crispy rice, and toss gently. Top with crushed peanuts or chili oil. Serve immediately.

Notes

Use day-old rice for best crunch. For gluten-free, replace soy sauce with tamari. Keep rice separate until serving to maintain texture. Adjust spice level by changing Sriracha and chili oil amounts.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 portion
Calories: 839
Sugar: -
Sodium: 2195mg
Fat: 47g
Saturated Fat: 7g
Unsaturated Fat: -
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 16g
Protein: 29g
Cholesterol: -

Keywords: crispy rice salad, chili rice, peanut dressing, crunchy salad, healthy recipe