You know when you cook way too much rice and it just sits in the fridge, lonely and forgotten? Yeah, let’s not do that anymore.

This vegan crispy rice salad boasts some truly amazing texture, mildly spicy flavors, and fresh veggies. It’s a healthy meal that doesn’t taste like a punishment to eat. You might think of it like bibimbap crispy rice salad meets Laotian appetizer-style salad, but with a little extra crunch. And it’s crazy easy to make. You can even use up leftover rice for this recipe. (In fact, it’s preferred!)

Why This Recipe Works 

• Crispy rice mixed with fresh veggies? To die for. 
• Gochujang mushrooms are good, but gochujang rice is downright addictive. 
• It makes for a super simple meal prep! Prepare the crispy rice in advance, keep it in an airtight container, and voila! You’re done!
• The tangy dressing cuts through the heat, and gives this dish life. 
• It’s healthy, but fun. Filled with good fats, fiber, AND flavor, it’s proof that healthy eating doesn’t have to be boring. 

Ingredients With Amazing Health Benefits

• Brown Rice: High in fiber, keeps your digestive system happy, and helps regulate blood sugar. It’s also rich in B vitamins and magnesium, which support energy and muscle function.

• Gochujang: This fermented chili paste boasts probiotics that support gut health. Plus, capsaicin (the compound that makes chilies hot) boosts metabolism and reduces inflammation.

• Sesame Oil: A great source of healthy fats and antioxidants like sesamin, which has been linked to heart health and reduced inflammation.

• Soy Sauce: Fermented foods like soy sauce contain gut-friendly enzymes and probiotics. AND it’s rich in amino acids that help with digestion. (If you’re watching sodium, choose coconut aminos for a lower-sodium alternative.)

• Peas: Peas are considered a plant-based protein. They also contain fiber, and antioxidants like vitamin C, which supports immune health.

• Avocado: Packed with monounsaturated fats (the good kind!), avocado is great for heart health and helps keep you full longer. It’s also got a ton of potassium, which promotes healthy blood pressure.

• Green Onions: These mild, flavorful onions contain quercetin, a natural antioxidant known for its anti-inflammatory properties. And, they’re a great source of vitamin K, which helps with bone health.

• Mint & Cilantro: Both of these herbs are digestive heroes. Mint helps soothe bloating, while cilantro has detoxifying properties and keeps your liver functioning healthily.

• Tahini: Made from sesame seeds, tahini is filled with nutrients like calcium, magnesium, and healthy fats, which all aid in bone health and reducing inflammation.

• Lime Juice: A natural source of vitamin C, lime juice helps with iron absorption (which is perfect if you’re on a plant-based diet) and boosts the immune system.

Ingredients

For the Crispy Rice:

• 2 cups brown rice, cooked and cooled
• 2 tsp gochujang
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce

For the Salad:

• 1 cup peas, steamed
• 1 Persian cucumber, chopped
• 3 green onions, finely sliced
• 1 avocado, diced
• ¼ cup mint, chopped
• ¼ cup cilantro, chopped

For the Dressing:

• 1 Tbsp honey
• 2 Tbsp soy sauce
• ¼ cup tahini
• ¼ cup lime juice
• ¼ cup water

Substitutes & Swaps

• No gochujang? Try chili paste for a similar kick.
• Gluten-free? Swap soy sauce for coconut aminos. Same umami, slightly sweeter, no gluten.
• No brown rice? Use white rice, long-grain rice, or even old rice for an extra crispy finish.

Step-by-Step Instructions

1. Crisp the Rice

• Preheat your oven to 400°F.
• In a large mixing bowl, stir together gochujang, sesame oil, and soy sauce.
• Add the brown rice, making sure it’s well coated.
• Spread the rice onto a baking sheet lined with parchment paper in an even layer.
• Bake for about 10-15 minutes, stirring occasionally, until crispy.

2. Make the Dressing

• In a small bowl, whisk together honey, soy sauce, tahini, lime juice, and water.
• It will start lumpy. Just keep stirring. It will smooth out.

3. Assemble the Salad

• In a large bowl, toss together peas, cucumber, green onions, avocado, mint, and cilantro.
• Add the crispy rice.
• Drizzle over the dressing and toss until everything is evenly coated.

Tips for Making this Recipe Shine

• Use leftover rice. Fresh rice has too much moisture and won’t crisp up properly. Dry next-day rice is perfect.
• Want an extra crunch? Toss the crispy rice with some sesame seeds before serving.
• Spice it up! A drizzle of chili oil or chili crunch takes this to another level.
• Store leftovers in an airtight container and enjoy them the next day. It holds up surprisingly well.

FAQ

Can I make this ahead of time?
Yes! Crisp up the rice and store it separately in an airtight container. Toss everything together when you’re ready to eat.

Can I use a different type of rice?
Absolutely. Jasmine rice, short grain, or even sushi rice all work. Just make sure it’s cold and dry before crisping it up.

Is this spicy?
Mildly! The gochujang brings a gentle heat, but you can amp it up with chili crisp or chili paste.

Can I add protein?
Yep! If you want to keep it healthy plant-based, add some crispy tofu or edamame. If you’re not vegan, some grilled chicken would be great.

Ready to Make Your Own?

This is one of those recipes that feels fancy but takes minimal effort. It also makes for a great side dish to just about any main course.

Have you made this dish? If so, we’d love to hear about it in the comments! Did you customize it for your personal tastes? Share with us and the whole Steamy Fam what you changed up to make it shine, so we can all get inspired!

Crispy Gochujang Rice Salad

Crispy brown rice meets a medley of peas, avocado, cucumber, and herbs, all tossed in a creamy, tangy tahini-lime dressing. Packed with bold flavors and nutrient-rich ingredients, this easy, plant-based dish is perfect for meal prep or a light, satisfying meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner, lunch, Side Dish

Cuisine Asian

Servings 4 people

Calories 645 kcal

Ingredients

  

1x2x3x

For the Rice

• 2 cups brown rice cooked and cooled (or better yet, leftover!)
• 2 tsp Gochujang
• 2 tbsp sesame oil
• 2 tbsp soy sauce

For the Salad

• 1 cup peas steamed
• 1 Persian cucumber chopped
• 3 green onions finely sliced
• 1 avocado diced
• ¼ cup mint chopped
• ¼ cup cilantro chopped

For the Dressing

• 1 tbsp honey
• 2 tbsp soy sauce
• ¼ cup Tahini
• ¼ cup lime juice
• ¼ cup water

Instructions

 

• Preheat oven to 400F. In a bowl, combine the gochujang, sesame oil, and soy sauce. Add in the rice and mix it all together.
• Spread it onto a lined sheet pan and place in the oven to crisp up for 15 - 20 minutes. Every now and then use a spoon or spatula to turn the rice and spread it out again.
• Make the dressing by mixing the honey together with the soy sauce, tahini, lime juice, and water. Mix until smooth. (It will start off lumpy, but keep going!)
• Add the gochujang rice to the salad bowl with the vegetables. Drizzle the dressing over the salad and toss everything together gently until evenly coated.

Nutrition

Calories: 645kcalCarbohydrates: 94gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gSodium: 1025mgPotassium: 790mgFiber: 10gSugar: 8gVitamin A: 665IUVitamin C: 28mgCalcium: 91mgIron: 4mg

Keyword healthy, rice, vegetarian, wellness

Tried this recipe?Let us know how it was!