Crispy Rice Salad Recipe

Prepare rice

If using freshly cooked rice, spread it on a sheet pan and cool in the refrigerator for at least 30 minutes until chilled and slightly drier. Day-old refrigerated rice works best.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs oil and swirl to coat. Spread the cooled rice in an even layer in the pan (you can press lightly with a spatula). Season with 1 tsp salt and 1 tsp black pepper.

Let the rice cook undisturbed for 4–6 minutes until the bottom is deeply golden and crispy. Stir or flip sections of the rice so additional sides can crisp, adding the remaining 1 tbs oil if the pan seems dry. Continue cooking another 3–5 minutes until you have a mix of crispy bits and tender rice. Remove from heat and transfer to a plate lined with paper towel to drain and cool slightly.

While rice cools, prepare vegetables: chop baby kale, julienne the carrot, slice cucumbers and bell peppers, and thinly slice the red onion. Dice the avocado and toss lightly with a squeeze of lemon (from the dressing amount) or a pinch of salt to slow browning if not serving immediately.

In a large mixing bowl, combine the chopped baby kale, carrot, cucumber, both bell peppers, and red onion. Toss gently to mix.

Whisk the tahini, fresh lemon juice, warm water, olive oil, maple syrup (or honey), minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth and pourable. If the dressing is too thick, add additional warm water, 1 teaspoon at a time, until you reach a drizzling consistency.

Taste and adjust seasoning: add more lemon for brightness, salt to taste, or a touch more sweetener if you prefer a milder acidity.

Add the slightly cooled crispy rice to the bowl with the mixed vegetables and gently fold to distribute. Pour about two-thirds of the lemon-tahini dressing over the salad and toss gently so the kale wilts slightly but the rice retains some crispness.

Fold in the diced avocado carefully to avoid mashing. If serving family-style, transfer to a serving bowl or platter.

Drizzle the remaining dressing over the top, then spoon the chili crisp over the salad in streaks or dollops for spicy crunch. Sprinkle toasted sesame seeds, lemon zest, and torn herbs (cilantro or mint) over the salad as garnish.

Serve immediately so the crispy rice keeps some texture. If you must hold the salad, keep crispy rice separate and toss in just before serving to maintain crispiness.