Crispy Rice Salad

This crispy rice salad is a fresh, vibrant dish inspired by the flavours of Laotian Nam Khao. Made with golden, oven-baked rice, it’s packed with crunchy vegetables, baked tofu, and tossed in a zingy lime and peanut butter dressing. It’s a brilliant way to use up leftover rice and delivers a super tasty mix of textures in every bite.

Crispy Rice Salad (Lao Nam Khao) with Tofu & Peanut-Lime Dressing

If you’ve got some leftover rice sitting in the fridge, this crispy rice salad is a brilliant way to give it a new lease of life. It’s light, full of texture, and packed with bold, punchy flavours, perfect for a quick lunch or an easy dinner.

This dish takes inspiration from Nam Khao, a vibrant Lao crispy rice salad, but with a few twists of my own.

The star of the show is the rice, which is tossed in Thai red curry paste (mine is vegan) and a little oil, then baked in the oven until it turns deliciously golden and crisp.

I have swapped the meat for tofu, which is tossed in cornflour, soy sauce and oil before being also baked in the oven until the edges are crisp and golden. It adds a satisfying bite and soaks up the bold flavours beautifully.

The crispy rice and tofu are then mixed with a medley of fresh, raw vegetables (edamame, carrots, red cabbage) for contrast and crunch. Everything is brought together with a zingy and punchy lime and peanut butter dressing.

As you know I love extra toppings and here I am using spring onions, coriander, red chilli, and peanuts.

Other Asian-inspired Salads To Try

• Asian Vermicelli Noodle Salad (with smoked tofu)
• Spring Soba Noodle Salad with Crispy Tofu
• Crunchy Asian Salad

Watch How To Make This Crispy Rice Salad

How To Make This Crispy Rice Salad

Ingredients

To make this crispy rice salad you will need:

• extra-firm tofu
• leftover cooked rice
• Thai red curry paste
• vegetable oil
• soy sauce
• cornflour
• frozen shelled edamame
• red pepper
• carrots 
• red cabbage 

FOR THE DRESSING:

• smooth peanut butter
• fresh lime juice
• soy sauce
• light brown sugar
• ginger
• garlic
• rice vinegar or cider vinegar
• water

TO SERVE: (optional)

• spring onions
• coriander
• red chilli
• salted peanuts

Step 1: Press The Tofu

Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.

Step 2: Thaw The Edamame / Prepare The Vegetables

In the meantime, leave the shelled edamame to thaw in a bowl. Prepare the carrots, pepper, cabbage, and toppings.

Step 3: Season The Rice

Toss the rice with the curry paste and 2 Tbsp of vegetable oil. Spread on one of the oven tray.

Step 4: Season The Tofu

Break the tofu into bitesize chunks. Toss in cornflour, then soy sauce, and then 2 Tbsp of vegetable oil. Spread the tofu on the other oven tray.

Step 5: Bake The Rice and Tofu

Place the two trays in the oven for 30 to 35 minutes. Check from 25 minutes to make sure the tofu and rice do not burn. The rice should be crunchy and brown.

Step 6: Make The Dressing

In the meantime, make the dressing: Mix together the peanut butter, lime juice, soy sauce, light brown sugar, ginger, garlic, and vinegar. Thin the dressing to your desired consistency by adding some water (I like 2-3 Tbsp of water)

Step 7: Build The Crispy Rice Salad and Serve

Toss the edamame, pepper, carrot, and cabbage together in a large salad bowl.
Top with tofu and rice. Toss everything with the salad dressing. Top with spring onions, coriander, red chilli, peanuts, and serve.

Crispy Rice Preparation

The secret to this recipe lies in getting the rice extra crispy. I prefer using day-old cooked rice, but freshly cooked rice works too, just let it cool completely first.

The cooking time will vary depending on how moist the rice is, so be sure to watch it closely. It can burn quickly, and you want it just right: golden and crunchy.

Because I am also baking some tofu, I use the oven to cook the rice. However, if you are skipping the tofu, you can also use an air-fryer or a skillet to cook the rice.

Here are three reliable methods to create crispy rice after you have seasoned it with curry paste and vegetable oil:

1. Oven Method

1. Spread the seasoned rice evenly on a oven tray lined with baking paper.
2. Bake at 200°C (400°F) for 30-35 minutes, stirring occasionally.
3. Rice should be golden and crispy when done.

2. Air Fryer Method

1. Spread the seasoned rice evenly on baking paper at the bottom of the air-fryer basket.
2. Air fry at 200°C (400°F) for 10-12 minutes, shaking basket halfway through, until the rice is golden and crispy.

3. Skillet / Frying Pan Method

1. Heat some oil in a large frying pan or skillet over medium-high heat.
2. Add seasoned rice in an even layer.
3. Cook for 10-12 minutes, stirring occasionally, until crispy and golden.

Make-Ahead and Storage Tips

 Here’s how to make ahead and store your crispy rice salad:

Make-Ahead Tips

• Cook the rice up to 2 days in advance, storing it in an airtight container in the fridge.
• Press the tofu up to a day in advance and keep refrigerated (if you are using a tofu press, simply leave the tofu to press in the fridge).
• Prepare the dressing up to 5 days ahead and keep refrigerated
• Prepare the vegetables the day before, storing them in the fridge separately in airtight containers.

Leftover Storage

Any leftover salad can be kept in an airtight container in the fridge for up to 2 days. However, the rice and tofu will lose some of their crispness. You might also need to add more dressing, if the leftover salad gets too dry.

I hope you enjoy this crispy rice salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Other Things You Might Like

• Chocolate Chip Skillet Cookie
• Golden Rice Bowl with Kale and Harissa Chickpeas [vegan]
• Courgette Bake
• Crispy Fried Tofu Bowls
• Roasted Brussels Sprouts and Cauliflower Soup [vegan] [gluten free]