Name: Crispy Chili Rice Salad with Creamy Peanut Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 cups cooked jasmine rice; 1–2 tbsp chili oil (or neutral oil for less heat); 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, white and green parts); 1/2 cup fresh cilantro (chopped); 1/4 cup fresh dill (roughly chopped); 1/4 cup crushed peanuts; Extra chili flakes or a drizzle of sriracha (optional, for more heat); 3 tbsp creamy peanut butter; 1–3 cloves garlic (minced, to taste); 1–2 tsp sriracha (optional – reduce or omit for milder taste); 2 tbsp rice vinegar; 2 tbsp soy sauce; 2–4 tbsp water (to thin)

Directions

1. Prepare the Salad

In a large mixing bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions, cilantro, and dill.

2. Make the Crispy Chili Rice

Preheat your oven to 425°F (220°C). Spread the cooked rice evenly on a baking tray. Drizzle with chili oil (or neutral oil) and soy sauce. Toss to coat well. Bake for 20 minutes, stirring every 10–15 minutes until the rice is deeply golden and crispy.

3. Whisk the Dressing

In a small bowl, whisk together peanut butter, minced garlic, sriracha (if using), rice vinegar, soy sauce, and enough water to reach your desired consistency. Taste and adjust salt, tang, or heat as needed.

4. Assemble and Serve

Pour the dressing over the mixed salad. Top with the warm crispy rice and gently toss.
Sprinkle crushed peanuts on top and drizzle with extra chili oil or sriracha if desired.
Serve immediately.