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Crispy Rice Salad with Cucumbers and Herbs Recipe
Ash Tyrrell

Crispy Rice Salad with Cucumbers and Herbs Recipe

I have to tell you, making this Crispy Rice Salad with Cucumbers and Herbs was a total game-changer for my lunch routine. The crunch of the golden fried rice, the freshness of the herbs, and the zing of the limey dressing had me hooked from the first bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1/2- inch knob of fresh ginger or 1 teaspoon ginger paste – adds a bright warm note
  • 1 clove garlic – freshly minced for the best aroma
  • 1/4 cup fish sauce – balances the flavors with a salty umami punch
  • 1/4 cup + 2 tablespoons avocado oil or neutral oil – keeps the dressing smooth
  • 1/4 cup lime juice about 3-4 small limes – adds that refreshing tang
  • 2 tablespoons brown sugar – rounds out the acidity
  • 1/2 tablespoon chili crisp optional for heat – enhances the spice dimension
  • 2 cups cooked jasmine rice – day-old rice works best for crispiness
  • 2 tablespoons avocado oil – for frying the rice
  • 2 teaspoons red curry paste – gives a beautiful golden hue and flavor
  • 2 teaspoons cornstarch optional – helps the rice clump for crisping
  • 1/2 English cucumber thinly sliced (about 1 cup) – refreshing crunch
  • 1 shallot thinly sliced or minced (about 1/4 cup) – mild onion flavor
  • 1 bunch cilantro roughly chopped (about 1/2 cup) – fresh herbiness
  • 1 bunch mint roughly chopped or torn (about 1/4 cup) – adds cool freshness
  • 1/2 cup chopped peanuts – for extra crunch
  • Chili crisp to taste – optional garnish for extra zing

Method
 

  1. I start by blending the ginger, garlic, fish sauce, lime juice, brown sugar, avocado oil, and chili crisp. This gives a punchy, tangy sauce that coats the rice and veggies perfectly. While the dressing sits, I chop the cilantro, mint, cucumber, and shallot.
  2. Next, I toss the cooked jasmine rice with oil, red curry paste, and cornstarch if needed. This step helps the rice stick together in little chunks, which is crucial for getting that perfect crisp in the air fryer.
  3. I form the sticky rice into loose clusters and lay them in a single layer in the air fryer. Don’t worry about perfect balls; the edges get golden and crunchy, while the inside stays soft.
  4. Set the air fryer to 420°F (215°C) and cook for 8 minutes. The aroma is incredible, and the golden rice clusters will practically make you drool. If you don’t have an air fryer, a hot skillet with a bit of oil works too.
  5. Once the rice is crisp, I transfer it to a bowl with the cucumbers, shallots, and herbs. Pour about half of the dressing over the top and toss gently. The colors and textures make it feel like a restaurant dish at home.
  6. Finally, I sprinkle the chopped peanuts and a little more chili crisp if desired. The salad is ready to enjoy immediately, though letting it sit for 5-10 minutes allows flavors to mingle beautifully.

Notes

  • I always use day-old rice; it fries up crispier than freshly cooked.
  • I like to squeeze a bit of lime on top before serving for extra zing.
  • Toasting the peanuts slightly makes them crunchier and more flavorful.
  • I sometimes add thinly sliced radishes for extra color and texture.
  • If I want it spicy, a drizzle of extra chili crisp makes all the difference.