Crispy rice salad recipe: Imagine fried-rice meets garden-fresh salad with a flavour packed tangy spicy ginger dressing. I am in love with this crispy rice salad!

This crispy rice salad takes plain leftover rice, roasts it into shatter-crisp morsels, and tosses everything in a zingy pickled-ginger dressing. It’s naturally vegan, gluten-free, meal-prep friendly, and done in about half an hour. Let me show you why this crispy rice salad recipe has become my go-to “viral crunch” fix!

Why You’ll Love This Recipe

• Big texture payoff: oven-baked rice shards + roasted chickpeas deliver serious crunch without deep-frying.
• Leftover hero: a clever way to revive day-old rice and pantry staples.
• Meal-prep approved: dressing and crunchy bits stay crisp for up to 3 days is perfect for grab-and-go lunches.
• Allergy-friendly: dairy-free, gluten-free and easily nut-free or soy-free.
• Meal Prep Approved – All the ingredients can be meal prepped easily in air tight containers and can be quickly tossed together in morning too!

Ingredients & Smart Swaps

1. The Tangy Dressing

• Pickled-ginger juice (3 Tbsp)- For Bright acidity, mild heat. If you do not have pickled ginger you can swap with Rice-vinegar + ½ tsp grated ginger
• Maple syrup (1 Tbsp)– To Balances heat. If you do not have pickled ginger you can swap with Agave or date syrup.
• Smooth Dijon or mustard sauce (1 tsp)- Emulsifier + bite. Whole-grain mustard
• Gochujang powder (1 tsp)- Korean chili kick. Chili crisp flakes or smoked paprika
• Sea salt (½ tsp)– Rounds flavours. Kosher salt

2. Crispy Rice & Chickpeas

• Cooked, chilled rice (1 cup)- Day-old jasmine or basmati works best. Brown rice for extra fibre.
• Chickpeas (1/4 cup, cooked)- Added protein, roasts alongside rice. White beans, lentils, or omit for nut-free.

3. Fresh Salad Bits

• Lettuce, chopped (1 cup) – romaine or little gem hold crunch.
• Radish, thinly sliced (¼ cup) – peppery bite.
• Cherry tomatoes, halved (½ cup) – sweetness.
• Grapes, sliced (¼ cup) – optional pop of juicy contrast.
• Chickpeas (1/2 cup, cooked)- Added protein, add while mixing salad.

Dietary note: everything I used in this crispy rice salad recipe is naturally gluten-free. I suggest you must double-check your mustard and gochujang labels to ensure no hidden wheat.

Step-by-Step Instructions: Crispy Rice Salad Recipe

Toast Rice: Option A – Sheet-Pan Oven Method (Default)

1. Pre-heat & prep: 200 °C / 400 °F. Line a sheet pan with parchment.
2. Spread: Scatter chilled rice in a single, loose layer; heap the soaked chickpeas on one side.
3. Roast: 20–30 min, stirring halfway, until the rice turns golden and audibly crisp and the chickpeas blister.
4. Cool completely: This sets the crunch! Scrape rice shards off the tray.

Option B – Air-Fryer Variation (12 min)

1. Set air-fryer to 190 °C / 375 °F.
2. Spray the basket lightly with oil; add rice and chickpeas in a shallow layer.
3. Air-fry 6 min, shake, then another 5-6 min until crisp.

Mix the Dressing

• Whisk pickled-ginger juice, maple syrup, mustard, salt and gochujang powder until syrupy.

Assemble the salad

• Toss the chopped lettuce, sliced radish, tomatoes, boiled chickpeas, sliced grapes into a large mixing bowl.

• Pour the prepared dressing and mix to coat everything evenly.
• Next, top with crispy rice over salad before serving and enjoy.

Pro Tips for Maximum Crunch

1. Cold rice only: warm rice steams and turns soggy.
2. Don’t overcrowd: air gaps = even browning.
3. Let it cool: rice crisps further as it dries; patience pays.
4. Oil mist (optional): a light spray helps caramelise without deep-fry grease.
5. Batch big, store separate: keep crunchy bits in an airtight jar; combine when ready.

Recipe Notes and Tips

• Using cold rice is easy as it turns put crispier in comparison to freshly cooked rice which has more moisture.
• Is better to keep the dressing, crispy rice and chopped veggies separate and toss them together before eating for best texture. This is helpful for packing lunchboxes and meal prepping too!

Tasty Variations

1. Thai “Nam Khao” vibe: Swap maple syrup for palm sugar, add 2 Tbsp lime juice & torn mint + cilantro.
2. Protein power: Fold in ½ cup edamame or baked tofu cubes.
3. Fruit swap: Summer peaches or mango in place of grapes.
4. Nut-free: Omit chickpeas; use sunflower seeds toasted with rice.

Storage & Re-Crisp

Component	Fridge	How to Re-Crisp
Crispy rice + chickpeas	3 days in airtight jar	180 °C / 350 °F oven 5 min
Pre-dressed greens	1 day (slightly wilt)	Add fresh lettuce before serving
Dressing	1 week sealed	Whisk if layers separate

Serving & Pairings

• Pair with my Mango Carpaccio Salad for a bright summer spread.
• You can serve it alongside High Protein Tofu Satay or stir fried tempeh.
• It can also pair beautifully with asian flavored veggies like this Air Fryer Asian Roasted Broccoli.
• Spoon leftovers into lettuce cups with extra gochujang drizzle for a hand-held lunch.

FAQs (People Also Ask)

TL;DR Quick Sheet

Crispy Rice Salad Recipe in 30 Minutes

• Roast chilled rice + chickpeas at 200 °C until crunch.
• Whisk pickled-ginger juice, maple, mustard, salt, gochujang.
• Toss lettuce, radish, tomatoes, grapes with dressing.
• Top with crispy rice shards & enjoy!

More Such Recipes

• Air Fryer Asian Roasted Broccoli
• Thai green curry Recipe
• Thai Green Curry Paste Recipe
• Spicy Ramen Noodles Recipe
• Thai Peanut Noodles Recipe

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