Crispy Rice Salad Recipes

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COLD RICE SALAD



Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

CRISPY RICE SALAD WITH KALE



Crispy Rice Salad with Kale image

This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

Steps:

  • Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
  • Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
  • Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
  • In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
  • Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO



Crispy Rice Cake with Celery Salad and Avocado image

An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

2 cups cooked rice
1 cup coarsely grated zucchini (from 1 small)
1/2 cup freshly grated Parmesan
3 large eggs
1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice
2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving
2/3 cup thinly sliced radishes
1 avocado, thinly sliced

Steps:

  • In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
  • In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.

NHEM (LAOTIAN CRISPY RICE SALAD)



Nhem (Laotian Crispy Rice Salad) image

Sometimes referred to as Laotian Fried Rice, it is actually a crispy rice salad. The rice is seasoned and formed into balls which are deep fried. Then the rice is broken up for serving. This recipe also calls for soured pork, or som moo. This can be found in Asian markets in the form of a sausage. If you can't find it, substitute spam (no, I am not kidding) that you have sprinkled with a little fresh lime juice to give it that "sour" flavor.

Provided by threeovens

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
3 tablespoons red curry paste
8 cups cooked white rice
1/3 cup coconut, shredded
1 tablespoon sugar
1 pinch salt
cornstarch, for dusting
3 eggs, beaten
oil (for deep frying)
1 lb Spam, chopped (you are supposed to use Som Moo)
1/2 cup shallot, sliced
3 tablespoons fish sauce
fresh cilantro, chopped for garnish
of fresh mint, chopped for garnish
dried chili
roasted peanuts, crushed

Steps:

  • In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
  • Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
  • Dip the balls into the egg, then dredge with cornstarch.
  • Deep fry (medium high) until golden brown; let cool slightly.
  • Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
  • Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
  • If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
  • Add peanuts and toss; garnish with dried chilies.

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