This crispy rice salad is proof that cooking at home can be simple, affordable and, most importantly, delicious. Piper Cheney / Daily Nexus

The best kinds of nights are the ones composed of something delicious set in the center of the table ready to be shared. This crispy rice salad is exactly that kind of dish. It can be a casual weeknight dinner or served as a side dish for a dinner party that’ll impress your friends. 

As final season approaches, it’s nice to have a big batch of food waiting for you when you get back from the library. Prep this recipe on a chill Sunday or on a night off for a stress-free week of eating. There’s nothing better than coming home to a big plate of food after a full day of studying.

Although the dish looks impressive, the process is simple. All you need is some leftover rice, a bit of time to chop fresh herbs and veggies and a quick crisp in the oven to make the rice golden and crunchy. Mixing together these ingredients leaves you with a creamy, crispy bowl that you’ll want leftovers of for the rest of the week — good thing it keeps well in the fridge!

Crispy Rice Salad

Servings: 6

Time: 1 hour

Ingredients:

  • 2 cups of cooked white rice
  • 5 chicken thighs
  • 1 English cucumber
  • 1 avocado
  • ½ cup edamame, deshelled
  • ¼ cup green onion
  • 1 clove garlic, finely diced  
  • ¼ cup soy sauce
  • 3 tablespoons sesame oil
  • 3 tablespoons chili oil
  • ¼ cup spicy mayo 
  • Sesame seeds to garnish 

Directions:

  1. Place cooled and cooked rice into a large bowl. Add the diced garlic, soy sauce, sesame oil and chili oil into the bowl and mix. 
  2. Spread rice evenly onto a baking sheet and place in a 400-degree preheated oven for 40 minutes, flipping the rice every ten minutes until crispy. 
  3. While the rice cooks, sear the chicken on medium-high for 10 minutes, flipping halfway through. Season the chicken with seasoning of your choice. 
  4. Once chicken is cooked thoroughly, dice into pieces. Continue to dice the cucumber, green onion and avocado into the same size as the chicken.
  5. When the rice is crispy, let cool for 15 minutes.
  6. Place the diced chicken, veggies, edamame and rice into a large bowl and mix.
  7. Top with spicy mayo and sesame seeds.

Meals, especially in college, don’t have to feel like a chore or a source of stress. This crispy rice salad is proof that cooking at home can be simple, affordable and, most importantly, delicious. The salad is also completely customizable; add carrots for another crunch or tofu for some more protein. Homemade dinners like this are something to look forward to after a long day on campus. It turns basic ingredients into a meal that makes me feel like a chef who has it together. Hopefully this recipe makes you all feel a little more on top of things and gives you some time to eat with friends as finals season approaches.

A version of this article appeared on p. 12 of the May 7th, 2026 print edition of the Daily Nexus.

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