This crispy rice salad is a flavor explosion in every bite-packed with color, crunch, and creamy goodness. We're baking rice until it's golden and crispy, then tossing it with creamy avocado, juicy mango, and a silky peanut dressing. Plus, you get to choose your favorite protein like shredded chicken, shelled edamame, or crispy tofu.
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Table of Contents
Why you'll love it
This crispy rice salad recipe is one of my favorite ways to turn humble cooked rice leftovers into something exciting.
- Texture heaven: You get crispy rice, creamy avocado, juicy mango, and crunchy cucumber in every bite!
- Meal prep friendly: Make the crispy rice and peanut sauce ahead of time. When hunger strikes, just assemble and enjoy.
- Crave-worthy sauce: This peanut sauce is everything-tangy, savory, sweet, and just the right amount of zing from fresh lime and ginger pulls everything together.
Is it healthy?
Yes, and here's why. This bowl packs a balanced mix of carbs, protein, fiber, and healthy fats-all from whole, real-food ingredients. It's a feel-good meal that doesn't skimp on flavor or nutrition. Here's some standout ingredients:
- Rice contains more than 15 vitamins and minerals like B vitamins, iron, and zinc.
- Mango is a great source of vitamin C and antioxidants, while avocado adds potassium and heart-healthy monounsaturated fats.
- Peanut butter gives this dish staying power-loaded with plant-based protein, healthy fats, and a creamy texture that brings it all together. Peanuts have even been linked to reducing inflammation and helping control blood sugar after meals.
What ingredients do you need?
Here's what makes this bowl so crave-worthy:
- Cooked long grain rice: White rice is the MVP here-just make sure it's cool before baking so it crisps up perfectly.
- Oil of your choice: Sesame oil adds depth of flavor, but olive or avocado oil work great too.
- Soy sauce: Adds that umami punch that takes the rice from good to great.
- Cucumber + green onion: Bright, fresh, and crunchy-texture is everything.
- Avocado + mango: Creamy and sweet, these two are the ultimate flavor duo.
- Protein of your choice: Whether it's edamame, tofu, or shredded chicken-pick what fits your mood and needs.
- Peanut sauce: The real flavor MVP-made with peanut butter, lime juice, soy sauce, rice vinegar, sesame oil, garlic, and ginger. This peanut dressing perfectly ties everything together.
How do you make crispy rice bowls with mango, avocado, and peanut sauce?
Let's break it down. It's easier than you think.
Bake the crispy rice
Toss your cooked rice with a splash of oil and soy sauce, spread it on a parchment-lined baking sheet, and bake at 400°F for 40-45 minutes. Stir it every 10 minutes so every grain gets that golden, crispy edge.
Pro tip: Day-old rice works best here. If it's a little dry, you're on the right track.
Make the peanut sauce
In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, garlic, ginger, and water until smooth and creamy. Adjust the water to get the perfect pourable consistency you like.
Assemble the bowls
Grab a big bowl and toss in your chopped cucumber, mango, avocado, green onion, and protein of choice. Fold in the crispy rice and drizzle with that dreamy peanut sauce. If you're feeling spicy, finish with a spoonful of chili crisp on top for a little kick.
Recipe tips and tricks
- Serving ideas: These bowls are great on their own, but if you want to get fancy, pair them with a refreshing iced green tea or coconut water..
- Make ahead tips: You can prep the crispy rice and sauce 2-3 days in advance. Just keep them stored separately so your rice stays nice and crunchy.
- Troubleshooting: If your rice isn't getting crispy, spread it out thinner on the baking sheet and give it a few extra minutes in the oven. And if your sauce thickens in the fridge, no worries-just whisk in a splash of warm water to loosen it right up.
Customize it your way
Like all my recipes, this one is totally up to you. Here's how to make it your own:
- Protein of your choice: Keep it plant-based with tofu or edamame, or switch it up with shredded rotisserie chicken or grilled shrimp.
- Sauce of your choice: Swap peanut butter for almond butter or sunflower seed butter. If you need gluten-free, tamari or coconut aminos are great alternatives.
- Oil of your choice: Use whatever you love-sesame for that toast flavor, avocado for neutral richness, or olive oil for a pantry staple option.
Can I make it ahead of time?
Absolutely! The crispy rice stays crunchy at room temp in a sealed container for a few days. The peanut sauce keeps fresh in the fridge for up to a week. Chop your veggies ahead of time, then just assemble everything when you're ready to eat.
Storage tips
Store everything separately in airtight containers for max freshness. If your rice loses some crunch, just pop it back in the oven to re-crisp or just enjoy as-is for a softer bite.
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Peanut Mango Crispy Rice Salad
Ingredients
Salad Ingredients:
- 2 cups cooked long grain white rice
- 1 tablespoon soy sauce
- 2 tablespoons oil of your choice, (sesame oil, olive oil, avocado oil, or a blend)
- 1 English cucumber, chopped (about 2 cups)
- ¼ cup chopped green onion, (about 2 bunches)
- 1 cup diced mango
- 1 large avocado, diced (about 1 cup)
- 1 ½ cups protein of your choice, (edamame, chicken, or tofu)
Peanut Sauce Ingredients:
- ¼ cup creamy peanut butter
- 1 tablespoon sauce of your choice, (low sodium soy sauce, tamari, or coconut aminos)
- 1 tablespoon lime juice, (about 1 large lime)
- 1 tablespoon rice vinegar
- ½ tablespoon maple syrup
- ½ tablespoon sesame oil
- ½ tablespoon minced or grated garlic, (about 3 cloves)
- ½ tablespoon minced or grated fresh ginger, (about a 1-inch piece)
- 2 tablespoons water
Instructions
- Preheat the oven to 400°F (200°C). Toss the cooked rice with soy sauce and oil in a mixing bowl. Spread it out on a parchment-lined baking sheet and bake for 40-45 minutes, stirring every 10 minutes, until golden and crispy.
- Make the peanut sauce. In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust the water as needed for desired consistency.
- Combine the base ingredients. In a large bowl, mix together the chopped avocado, cucumber, green onion, mango, and your chosen protein.
- Assemble the bowls. Fold in the crispy rice and drizzle everything with the peanut sauce.
- Serve it up. Finish with a spoonful of chili crisp for an extra flavor punch, and enjoy immediately!
Notes
Nutrition
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