Crispy Rice Salad (Laotian Nam Khao)

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Recipe Intro From alexawhatsfordinner

This crispy rice salad is a vibrant, flavor-packed dish that combines crunchy rice with bold, fresh ingredients like mint, lime, and chili crisp. The creamy avocado and peanut butter bring richness, while the sriracha and garlic offer a punch of heat, creating a perfect balance of savory, sweet, and spicy flavors. It's a refreshing, satisfying salad that's ideal for any occasion!

Recipe Description

This crispy rice salad is a delicious blend of textures and flavors, making it a perfect dish for lunch or a light dinner.

It features crispy fried rice made with U.S.–grown basmati rice mixed with fresh veggies, creamy avocado, and crunchy peanuts, all tossed in a tangy, slightly spicy dressing made with chili crisp, peanut butter, lime, honey, and sriracha. Fresh mint adds a burst of brightness, while garlic deepens the savory notes.

This salad is not only packed with bold, Southeast Asian-inspired flavors but also full of nutritious ingredients, making it both satisfying and healthy. Enjoy it as a main dish or a vibrant side for your favorite meals!

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  • Ingredient Notes
  • FAQs
  • Recipe Card

Ingredient Notes

  • Basmati Rice:
    We used U.S.-grown basmati rice for this recipe. Its long, slender grains offer a light and fluffy texture, perfect for achieving that crispy bite when fried. You can also use jasmine rice or short-grain rice for a slightly different texture, but basmati works wonderfully for its distinct aroma and fluffiness.

    Chili Crisp:
    Chili crisp is a spicy, crunchy condiment made from chili flakes, oil, and crispy garlic. It adds both heat and texture to the salad. You can find it in most grocery stores, or you can substitute with red pepper flakes and toasted garlic for a similar kick if needed.

    Peanut Butter:
    Creamy peanut butter provides a rich, nutty flavor that balances the spicy and tangy elements of the dressing. Opt for a natural, unsweetened version to avoid added sugars, which can affect the flavor balance of the salad.

    Sriracha:
    Sriracha adds a tangy, garlicky heat to the dressing. If you prefer a milder flavor, you can reduce the amount or substitute it with a milder hot sauce. For more intense heat, increase the sriracha or add additional chili sauce.

    Rice Wine Vinegar:
    Rice wine vinegar brings a mild, slightly sweet acidity to the dressing, which helps balance the richness of the peanut butter and chili crisp. It’s essential for authentic Southeast Asian flavor, but you can substitute with apple cider vinegar or white wine vinegar in a pinch.

FAQs

Can I use leftover rice for this recipe?

How can I make this salad gluten-free?

Can I prepare this salad in advance?

Prep time 5mins
Cook time 40mins
Serves or Makes: 2-4

Recipe Card

ingredients

  • 1 cup U.S.–grown basmati rice
  • 1 tablespoon chili crisp oil
  • 1 red bell pepper, finely chopped
  • 1 cucumber, peeled and diced
  • 1 carrot, peeled and finely diced
  • 1/2 cup pickled onions, chopped
  • 1/2 cup peanuts, coarsely chopped
  • 1/4 cup fresh mint, chopped
  • 3 scallions, sliced
  • 2 garlic cloves
  • 1 lime, juiced
  • 1 tablespoon peanut butter
  • 1 tablespoon sriracha
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon honey
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 1 avocado, sliced

Method

  • Step 1

    Preheat oven to 400F.

  • Step 2

    Line a large baking sheet with parchment paper, then dump the cooked basmati rice onto it. Add the chili crisp to the rice and stir to evenly mix.

  • Step 3

    Spread the rice out into a thin layer and bake for about 40 minutes, or until rice is crispy. Remove from oven and set aside to cool slightly.

  • Step 4

    In a large bowl, add in the red bell pepper, cucumber, carrot, pickled onions, peanuts, mint, and scallions. Pour in the crispy rice and set aside.

  • Step 5

    In a small bowl, add in the garlic, lime, peanut butter, sriracha, rice vinegar, honey, and salt. Stir to mix, then whisk in the olive oil to form a thick dressing. Pour the dressing on top of the salad and mix well.

  • Step 6

    Place avocado slices on top and serve. Enjoy!