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A crispy rice salad recipe drizzled with chili crisp mayo.

Crispy Rice Salad Recipe with Chili Crisp Mayo

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    40 mins

Fusion Rice or Noodle Vegetable Salad Less Than 60 mins

Take the crispy rice trend to the next level with this crispy rice salad recipe, with ingredients like crispy rice, cucumbers, and a chili crisp mayo dressing.

 

Crispy rice salads have emerged as a popular summertime recipe. Inspired by but not similar to the authentic Lao crispy rice salad, Nam Khao, they are beloved because of their unique crunchy texture and savory umami flavors that are often mixed in. This one also comes with a spicy and savory chili crisp mayo, made with Lee Kum Kee Chiu Chow Chili Crisp Oil and Sriracha Mayo for a boost of heat, umami, and additional texture. 

 

 

What You Will Need

Ingredients

  • 2 heaping cups cooked long-grain white rice, chilled at least 2 hours or overnight
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 English cucumber (or 3 Persian cucumbers), diced
  • 1 cup shelled edamame, thawed if frozen
  • 1 ripe mango, julienned
  • ⅓ cup chopped green onion
  • ⅓ cup roasted, salted cashews, roughly chopped
  • Salt, to taste

Seasoning

  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 2 tsp Lee Kum Kee Premium Soy Sauce

Dressing

  • ¼ cup Lee Kum Kee Sriracha Mayo Dressing/Spread
  • 2 tsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • 1 Tbsp. fresh lime juice
  • 1–2 tsp. water, as needed to thin

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper. In a large bowl, mix chilled rice with 1 Tbsp. Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Premium Soy Sauce. Use gloved hands or a spatula to evenly coat the rice and break up any clumps.
  2. Spread the seasoned rice into a thin, even layer on the baking sheet. Bake for 40 minutes, tossing every 10–15 minutes, until golden brown and crispy. Let cool slightly.
  3. In a small bowl, whisk together Lee Kum Kee Sriracha Mayo, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, lime juice, and enough water to thin to a drizzle-able consistency. Set aside.
  4. In a large bowl, combine cucumber, edamame, mango, green onion, and cashews. Drizzle with remaining 1 Tbsp. Lee Kum Kee Pure Sesame Oil, season lightly with salt, and toss to coat.

  5.  Add the crispy rice to the salad and toss gently to combine. Drizzle with chili crisp aioli just before serving or serve the aioli on the side. Enjoy immediately for maximum crunch.

     

    Check out more salad recipes for summertime inspiration on our recipes page!

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