Crispy Rice Salad

Craving something crunchy, fresh, and flavorful—but want it to feel substantial enough to count as more than just a side salad? This crispy rice salad brings together contrasting textures and bright flavors in every bite for a satisfying meal.

The rice is baked until golden and crisp, then tossed with cool cucumbers, creamy avocado, protein-rich edamame, bright scallions, and fresh herbs. A tangy simple dressing ties everything together with just the right balance of savory, sweet, and acidic flavors.

For an even more filling meal, top each serving with a poached egg. The runny yolk adds extra richness while also contributing additional protein.

Crispy Rice Salad

More Than Just a Salad

A satisfying salad needs more than just vegetables.

Brown rice provides complex carbohydrates, an important source of energy, while edamame adds plant-based protein and fiber. Cucumber contributes refreshing crunch and volume, while avocado adds creaminess, fiber, and heart-healthy unsaturated fats.

This recipe combines important nutrients to create a salad that is balanced, enjoyable, and genuinely satisfying.

Adding a poached egg is optional, but it is an easy way to turn the salad into a more complete lunch or light dinner.

Crispy Rice Salad

Serves: 4–6

Prep time: 15 minutes

Cook time: 30–35 minutes

Ingredients

For the crispy rice

• 3 cups cooked brown rice

• 1 tablespoon toasted sesame oil

• 1 tablespoon avocado oil or olive oil

• 1 tablespoon low-sodium soy sauce

• 1 teaspoon sriracha, optional

  
  

For the salad

• 2 cups shelled edamame, cooked and cooled

• 4 Persian cucumbers, thinly sliced or diced

• 2 avocados, diced

• 3 scallions, thinly sliced

• ½ cup chopped cilantro

• poached eggs, optional, for serving

  
  

For the dressing

• 3 tablespoons rice vinegar

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon honey

• pinch garlic powder

• Sriracha or chili flakes, to taste

  
  

Directions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.

2. Place the cooked rice on the prepared pan. Add the sesame oil, avocado oil, soy sauce, and sriracha. Toss until evenly coated, then spread the rice into a thin layer. Bake for 25–35 minutes, stirring every 10 minutes, until the rice is golden and crisp.

3. In a small bowl or jar, whisk together the dressing ingredients

4. In a large bowl, combine the edamame, cucumbers, avocado, scallions, and cilantro.

5. Add the dressing shortly before serving and toss gently until evenly combined. Add the crispy rice. Top each individual portion with a poached egg, if desired.

   
   

Tips and Notes

This salad works beautifully as a light lunch, colorful side dish, or satisfying meal when topped with a poached egg. The combination of crispy rice, cool vegetables, creamy avocado, and flavorful dressing makes it nourishing without feeling predictable, and satisfying without feeling heavy.

When preparing in advance, keep the salad, dressing, and crispy rice in separate containers. Combine just before serving. It is not recommended to prepare poached eggs in advance. Instead, you can add other protein options such as a scoop of prepared tuna, a hard-boiled egg, or sliced chicken breast.