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Viral Crispy Rice Salad with Ginger-Sesame Dressing

A close-up of a vibrant crispy rice salad topped with toasted breadcrumbs, edamame, shredded carrots, and fresh parsley.
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Make the popular TikTok crispy rice salad at home. This recipe uses day-old rice for maximum crunch and features a bright ginger-sesame dressing perfect for meal prep.

Ingredients

Scale
  • 3 cups cooked day-old jasmine rice
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 1 cup shelled edamame, cooked
  • 1/2 cup shredded carrot
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 green onion, thinly sliced
  • For the Ginger-Sesame Dressing:
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the rice: Spread the day-old cooked rice thinly on a baking sheet. Let it air dry for at least 1 hour, or place it in the refrigerator for 2 hours to dry out slightly. This step is key for crispy rice.
  2. Crisp the rice: Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the dried rice and press it down lightly with a spatula. Cook without stirring for 5 to 7 minutes until the bottom layer is golden brown and crispy.
  3. Flip and finish: Carefully flip the rice mixture (you can do this in sections or use a plate to invert it onto the pan). Cook the second side for another 5 minutes until crispy. Transfer the crispy rice to a large bowl.
  4. Make the dressing: In a small jar, combine the rice vinegar, soy sauce, sesame oil, grated ginger, honey, minced garlic, and red pepper flakes if using. Close the jar tightly and shake well to combine.
  5. Assemble the salad: Add the cooked edamame, shredded carrot, cucumber, cilantro, mint, and sliced green onion to the bowl with the warm crispy rice.
  6. Dress and serve: Pour about half of the ginger-sesame dressing over the salad. Toss gently to coat the ingredients without breaking up all the crispy rice. Add more dressing as needed. Serve immediately for the best crunch.

Notes

  • For meal prep, keep the dressing separate and store the crispy rice and vegetables in an airtight container. Dress just before eating to maintain the crunch.
  • If you do not have day-old rice, spread freshly cooked rice on a sheet pan and bake at 300°F (150°C) for 20 minutes to dry it out before crisping.
  • Add 1 cup of shredded rotisserie chicken or baked tofu cubes for extra protein in your crispy rice bowl.

Nutrition

Find it online: https://savorandpin.com/crispy-rice-salad/