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Crispy Rice Salad with Cucumbers and Herbs Recipe
Ben Carraoli

Crispy Rice Salad with Cucumbers and Herbs Recipe

I can’t get enough of this crispy rice salad! The crunch of fried rice, the freshness of cucumbers, and a burst of herbs make every bite irresistible. I made it last week, and it was an instant favorite at my table. The limey, garlicky dressing ties it all together perfectly.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1/2- inch knob of fresh ginger or 1 teaspoon ginger paste – adds a bright zesty flavor.
  • 1 clove garlic – for a punch of savory aroma.
  • 1/4 cup fish sauce – balances the tang with umami.
  • 1/4 cup + 2 tablespoons avocado oil or neutral oil – smooths out the dressing.
  • 1/4 cup lime juice 3–4 small limes – gives a fresh, citrusy tang.
  • 2 tablespoons brown sugar – balances acidity and spice.
  • 1/2 tablespoon chili crisp optional for more heat – adds a smoky, spicy kick.
  • 2 cups cooked jasmine rice – day-old rice works best for crispiness.
  • 2 tablespoons avocado oil – helps the rice fry evenly.
  • 2 teaspoons red curry paste – infuses the rice with vibrant flavor.
  • 2 teaspoons cornstarch optional – helps bind older rice.
  • 1/2 English cucumber thinly sliced (~1 cup) – crisp and refreshing.
  • 1 shallot thinly sliced or minced (~1/4 cup) – mild onion flavor.
  • 1 bunch cilantro roughly chopped (~1/2 cup) – fresh herb punch.
  • 1 bunch mint roughly chopped or torn (~1/4 cup) – adds brightness.
  • 1/2 cup chopped peanuts – crunch and nutty flavor.
  • Chili crisp to taste – optional heat enhancer.

Method
 

  1. Start by blending ginger, garlic, fish sauce, lime juice, brown sugar, chili crisp, and oil until smooth. Chop the cucumber, shallot, cilantro, and mint. A mandoline works great for thin, even slices.
  2. Combine cooked jasmine rice with avocado oil and red curry paste. If the rice is dry, sprinkle a little water and cornstarch to help it stick together. Squeeze into loose chunks ready for crisping.
  3. Place the rice chunks in a single layer in the air fryer. Cook at 420°F for about 8 minutes until golden and crispy around the edges. The result is soft inside with a delightful crunch outside.
  4. Break the crispy rice into bite-sized clusters. Combine with cucumbers, shallots, herbs, and half the dressing. Toss gently to coat everything evenly.
  5. Top with chopped peanuts and a drizzle of chili crisp for extra flavor. Serve immediately for the best texture and freshness.

Notes

  • I always use day-old jasmine rice; it crisps better than fresh.
  • I like adding extra mint for a burst of freshness—it really brightens the salad.
  • Toasted peanuts make a noticeable difference in crunch and flavor.
  • If the rice cools too much before tossing, I warm it slightly for extra crispiness.
  • Using freshly squeezed lime juice makes the dressing pop compared to bottled juice.