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Viral Asian-Inspired Crispy Rice Salad with Chicken and Peanut Dressing

A close-up of a generously portioned crispy rice salad topped with fried onions, bright green edamame, and a creamy dressing.
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This recipe delivers the viral crispy rice salad texture contrast you crave: perfectly crunchy baked rice, fresh vegetables, and a creamy, flavorful peanut-ginger dressing. It is a satisfying, high-protein meal perfect for lunch or meal prep.

Ingredients

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  • 2 cups cooked Jasmine rice, cooled
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon chili crisp (optional)
  • 1 pound boneless, skinless chicken breast or firm tofu
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 large English cucumber, thinly sliced
  • 1 cup shelled edamame, cooked
  • 1 avocado, diced
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, thinly sliced
  • For the Peanut-Ginger Dressing:
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (adjust to heat preference)
  • 1/4 cup warm water (or more, to thin)

Instructions

  1. Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the cooled cooked rice with sesame oil, soy sauce, and chili crisp (if using). Press the rice mixture firmly and evenly into a 1/2-inch thick layer on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway, until the edges are golden brown and the rice is crispy. Break into bite-sized clusters once cooled slightly.
  2. Prepare the Protein: Season the chicken breasts (or tofu cubes) with salt, pepper, and garlic powder. Pan-sear or bake the chicken until fully cooked (internal temperature of 165°F or 74°C). Shred or dice the cooked chicken.
  3. Make the Dressing: Whisk together the peanut butter, rice vinegar, soy sauce, honey/maple syrup, grated ginger, minced garlic, and sriracha in a small bowl. Slowly whisk in the warm water until the dressing reaches a smooth, pourable consistency.
  4. Assemble the Salad: In a large bowl, combine the crispy rice clusters, cooked chicken, sliced cucumber, edamame, red cabbage, cilantro, and scallions.
  5. Dress and Serve: Drizzle the peanut-ginger dressing over the salad ingredients. Gently toss everything to coat. Divide the salad among bowls and top each serving with diced avocado. Serve immediately to maintain maximum crispiness.

Notes

  • For the best crispy rice texture, use day-old cooked rice. Pressing the rice layer firmly is key to achieving solid, crunchy pieces.
  • If you are meal prepping, store the dressing and the crispy rice separately from the fresh vegetables to prevent sogginess. Combine just before eating.
  • Substitute chicken with baked or air-fried tofu for a vegetarian option.

Nutrition

Find it online: https://dishicious.com/crispy-rice-salad-recipe-viral-asian-bowl/