Easy Air Fryer Crispy Rice Salad

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I thought I knew everything about rice until my neighbor served me this crispy rice salad at a summer barbecue. She’d made the rice in her air fryer, and it had this amazing texture I’d never experienced before—crunchy on the outside but still tender inside.

Turns out, the air fryer is perfect for making crispy rice without any of the fuss of pan-frying. You just toss cooked rice with a little oil, pop it in the air fryer, and let it work its magic. No standing over a hot stove or worrying about burning anything. Plus, when you mix that crispy rice with fresh vegetables and a simple dressing, you get a salad that’s way more interesting than your typical lettuce bowl.

What Kind of Rice Should I Use?

Day-old leftover rice is actually perfect for this recipe since it’s drier and will get much crispier in the air fryer than freshly cooked rice. Jasmine rice works best because of its light, fluffy texture and subtle fragrance, but you can definitely use whatever rice you have on hand – basmati, long-grain white rice, or even brown rice will all work fine. The key is making sure your rice has been sitting in the fridge for at least a few hours or overnight, as this helps remove excess moisture. If you only have fresh rice, spread it out on a baking sheet and let it cool completely before using, or even pop it in the fridge for 30 minutes to help dry it out.

Options for Substitutions

This fresh and flavorful salad is pretty forgiving when it comes to swaps:

• Thai red curry paste: If you can’t find Thai red curry paste, you can use green curry paste or even sriracha mixed with a pinch of ground coriander and cumin. Start with less and taste as you go.
• Jasmine rice: Any leftover rice works here – basmati, brown rice, or even day-old takeout rice. The key is using rice that’s been refrigerated overnight so it crisps up nicely in the air fryer.
• Fresh herbs: Don’t stress if you’re missing one of the herbs. You can double up on what you have or add in some fresh parsley. Thai basil is great if you can find it, but regular basil works fine too.
• Fish sauce: For a vegetarian version, swap fish sauce with soy sauce or tamari. You might want to add a tiny bit of extra lime juice to keep that tangy kick.
• Thai chile: No Thai chiles? Use jalapeño, serrano, or even red pepper flakes. Start with less since heat levels vary between peppers.
• Peanuts: Cashews, almonds, or toasted sesame seeds all work well here. If you have nut allergies, try toasted sunflower seeds or just skip them entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crispy rice in the air fryer is using freshly cooked, warm rice instead of day-old leftover rice – fresh rice has too much moisture and will steam rather than crisp up properly.

Make sure your leftover rice is completely cooled and ideally a bit dried out before tossing it with the curry paste, and don’t overcrowd the air fryer basket or the rice won’t get that perfect golden crunch.

Another common error is adding the herbs too early – wait until the rice is done crisping before mixing in your basil, mint, and cilantro to prevent them from wilting and turning brown.

For the dressing, taste as you go and adjust the balance of sweet, salty, and sour flavors since fish sauce and lime juice can vary in intensity, and always add the peanuts right before serving to keep them crunchy.

What to Serve With Air Fryer Crispy Rice Salad?

This crispy rice salad is packed with bold Thai flavors, so it pairs beautifully with grilled proteins like chicken thighs, shrimp, or even a simple piece of salmon. The fresh herbs and spicy-sweet dressing make it a great side dish for barbecue nights or alongside other Southeast Asian dishes like spring rolls or satay skewers. If you want to keep it vegetarian, try serving it with some crispy tofu or alongside a bowl of coconut curry soup. The salad also works perfectly as a light lunch on its own, maybe with a cold beer or iced Thai tea to cool down the heat from that red curry paste!

Storage Instructions

Keep Fresh: This crispy rice salad is best enjoyed right after making it when the rice is still crunchy and the herbs are bright. If you need to store leftovers, keep them in the fridge for up to 2 days, but know that the rice will lose some of its crispiness and the herbs might wilt a bit.

Make Ahead: You can definitely prep parts of this salad ahead of time! Make the dressing up to 3 days in advance and store it in the fridge. You can also slice your onions and wash your herbs a day ahead. Just wait to crisp up the rice and toss everything together until you’re ready to serve.

Serve Cold: This salad is meant to be served at room temperature or slightly chilled, so no reheating needed. If it’s been in the fridge, just let it sit out for about 10 minutes before serving to take the chill off. Give it a good toss to redistribute the dressing before digging in.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 25-35 g
• Fat: 50-60 g
• Carbohydrates: 100-120 g

Ingredients

For the crispy rice salad:

• 2 cups cooked jasmine rice (leftover preferred)
• 1 tbsp thai red curry paste
• 1 tsp vegetable or canola oil
• 1 cup thinly sliced red onion
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup unsalted dry-roasted peanuts

For the salad dressing:

• 2 tbsp canola or vegetable oil
• 2 inches fresh ginger, or 2 tsp ginger paste
• 4 garlic cloves
• 1 thai chili, thinly sliced
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp sugar

Step 1: Make the Spicy Aromatic Dressing

• 2 tbsp canola or vegetable oil
• 4 garlic cloves
• 2 inches fresh ginger, or 2 tsp ginger paste
• 1 Thai chili, thinly sliced
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp sugar

Heat 2 tablespoons of canola or vegetable oil in a small saucepan over medium heat until it’s almost sizzling.

Add the garlic and ginger and sauté for about 30 seconds, making sure not to let them burn.

Remove the saucepan from the heat, then stir in the thinly sliced Thai chili, lime juice, fish sauce, and sugar.

Whisk the mixture until the sugar dissolves and the dressing thickens slightly.

Set aside to allow the flavors to mingle.

Step 2: Season the Rice with Curry Paste

• 2 cups cooked jasmine rice (leftover preferred)
• 1 tbsp Thai red curry paste
• 1 tsp vegetable or canola oil

In a bowl, combine the cooked jasmine rice with Thai red curry paste and 1 teaspoon of oil.

Toss thoroughly to make sure every grain of rice is evenly coated with the curry paste.

I like using leftover rice for this step as it crisps up much better!

Step 3: Crisp the Rice and Peanuts in the Air Fryer

• curry-coated rice from Step 2
• 1/2 cup unsalted dry-roasted peanuts

Preheat the air fryer to 400°F (200°C).

Lightly spray the curry-coated rice with cooking oil and transfer it to the air fryer basket.

Cook for 7-9 minutes, shaking the basket or tossing the rice halfway through cooking.

At the halfway mark, add the dry-roasted peanuts and continue air-frying until the rice is golden, browned, and crispy.

Step 4: Prepare the Herb and Onion Salad Base

• 1 cup thinly sliced red onion
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves

While the rice is crisping, combine the thinly sliced red onion, basil leaves, mint leaves, and cilantro leaves in a large mixing bowl.

Gently toss to mix the fragrant herbs and onions together—a fresh salad base that balances the rich, crispy rice.

Step 5: Assemble the Crispy Rice Salad

• crispy rice and peanuts from Step 3
• herbs and onion mixture from Step 4
• spicy aromatic dressing from Step 1

Once the rice and peanuts are crisp and golden, add them to the bowl with the herb and onion mixture.

Pour over the prepared spicy aromatic dressing and toss everything together until the ingredients are thoroughly combined and coated.

For extra zip, I like to squeeze a little extra lime juice right before serving.

Step 6: Serve the Salad Immediately

Serve the crispy rice salad right away while the rice is still warm and crunchy.

The contrast with the fresh herbs makes it especially delicious.

Enjoy!