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Crispy Rice Salad

Recipe by Maya / plant-based food and recipes on InstagramAdded 1 August 2026.

20 minutes to prep, 30 to cook. A vibrant, crispy rice salad inspired by Laos’s Nam Khao, featuring fragrant Thai red curry, tangy lime‑scented dressing, and a crunchy mix of fresh herbs, coconut flakes, and peanuts. This vegan dish is quick to assemble and perfect for a light lunch or a refreshing side.

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Crispy Rice Salad by Maya / plant-based food and recipes, a frame from the Instagram video

Method

  1. Preheat the oven to 400°F (400°F).

  2. In a large bowl, combine the cooked basmati rice, Thai red curry paste, and oil; mix until the rice is evenly coated.

    Kitchen notes · Added by ReelsMeals: Rice grains are evenly coated with curry paste and oil. Break up any clumps as you mix.

  3. Spread the coated rice onto a baking sheet in a single layer.

  4. Bake for 30 minutes, stirring halfway through to ensure even crisping.

    Kitchen notes · Added by ReelsMeals: Rice is crisp and lightly browned. Stir halfway through so the layer crisps evenly.

  5. While the rice is baking, chop the cucumber.

  6. Prepare the dressing: add fresh chopped chili and garlic to a jar, squeeze fresh lime juice into the jar, then whisk together light soy sauce, vegan fish sauce, the fresh chili & garlic, lime juice, sugar, and water until well combined.

  7. Once the rice is crispy, remove it from the oven and let it cool slightly.

  8. Place the crispy rice in a large serving bowl and pour the dark liquid dressing over the salad.

  9. Add fresh mint, parsley, cilantro, the smashed/chopped cucumber, toasted coconut flakes, peanuts, and fried shallots.

  10. Toss the salad ingredients together until the rice is evenly coated with the dressing.

    Kitchen notes · Added by ReelsMeals: Rice and vegetables are evenly coated while grains remain crisp. Toss gently just before serving.

  11. Serve the salad in lettuce leaves, forming wraps, and enjoy immediately.

Tips while you cook

Even Rice Crisping
Stir the rice once halfway through the 30‑minute bake.
Dress Before Cooling
Add the dressing while the rice is still warm.
Prep Cucumber Early
Chop the cucumber while the rice is in the oven to save time.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Maya / plant-based food and recipes’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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