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Crispy Rice Salad with Spring Herbs

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Our nontraditional take on the Laotian dish nam khao—which typically features crisp rice, grated coconut and pungent seasonings wrapped up in lettuce leaves—this dish has a similarly toothsome texture but also highlights spring vegetables and tender herbs for a refreshing seasonal salad that is a perfect pairing with poultry or seafood. The shallot and radishes should be sliced as thinly as possible, so we suggest using a mandoline.

Prep Time 30 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 2 1/2 cups (12 oz./375 g) day-old cooked jasmine rice
  • Vegetable oil for frying
  • 3 Tbs. rice flour or arrowroot starch
  • Kosher salt
  • 1/4 cup (2 fl. oz./60 ml) red wine vinegar
  • 3 Tbs. coconut aminos or tamari
  • 1/4 cup (1/2 oz./15 g) chopped fresh chives
  • 2 green onions, thinly sliced on the diagonal
  • 1 shallot, very thinly sliced into rings
  • 2 cups (3 oz./90 g) lightly packed arugula
  • 1 cup (1 oz./30 g) loosely packed cilantro leaves (from about 1 bunch)
  • 4 radishes, very thinly sliced

Directions

Spread the rice out onto a baking sheet and set aside at room temperature to dry out slightly, about 20 minutes.

While the rice is drying, in a 2 1/2-quart (2.5-l) Dutch oven or heavy saucepan, pour oil to a depth of 1 inch (2.5 cm) and heat until the oil registers 350°F (180°C) on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.

Sprinkle the rice with the rice flour and toss together until the grains are evenly coated.

To test the oil’s temperature, drop a grain of rice into the oil; if it sizzles and floats to the top immediately it is ready to start frying.

Working in batches, carefully add about 1/2 cup (about 2 1/2 oz./75 g) of the rice to the hot oil. Using tongs, carefully stir the rice so that it doesn’t stick together. Fry until the bubbles in the oil have subsided and the rice is puffed and golden, about 1 minute. Using a fine-mesh strainer, transfer the crisped rice to the prepared baking sheet to drain. Season lightly with salt. Repeat to fry the remaining rice, then let the rice cool to room temperature.

While the rice is cooling, make the dressing: In a bowl, whisk together the vinegar, coconut aminos, chives, green onions and shallot. Season with salt to taste. Set aside.

On a serving platter or in a shallow bowl, toss together the arugula, cilantro, radishes and crispy rice. Drizzle with the dressing and toss until evenly coated. Serve immediately. Serves 4.

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