Ingredients
For the Crispy Rice
4 cups cooked basmati rice (cold, day-old works best)
2–3 tablespoons sesame oil
2 teaspoons chili garlic crisp
1 teaspoon kosher salt
1/4 teaspoon black pepper
For the Caesar Dressing
3 tablespoons olive oil
About 3 inches anchovy paste (or more, to taste)
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/3 teaspoon hot sauce
1 cup mayonnaise
Juice of 1 lemon
2–3 tablespoons grated Parmesan cheese
For the Salad
3 romaine hearts, chopped (or 1 large head of romaine)
Extra grated Parmesan, for serving (optional)
Freshly cracked black pepper (optional)
Instructions
1 – Bake the Crispy Rice
Preheat your oven to (220°C).
Spread the cooked basmati rice evenly onto a parchment-lined or nonstick baking sheet.
Drizzle with the sesame oil and chili garlic crisp. Sprinkle with the kosher salt and black pepper, then toss until the rice is evenly coated.
Bake for 20 minutes, then stir the rice.
Return to the oven and continue baking, stirring every 5–7 minutes, until the rice is golden brown and crispy, about 35 minutes total.
Remove from the oven and let it cool slightly.
2 – Make the Caesar Dressing
In a small bowl, whisk together the olive oil, anchovy paste, garlic, Dijon mustard, Worcestershire sauce, and hot sauce.
Add the mayonnaise and whisk until smooth.
Stir in the lemon juice and grated Parmesan cheese until the dressing is creamy and well combined.
3 – Prepare the Salad
Wash, dry, and chop the romaine lettuce.
Place it in a large serving bowl.
Pour the Caesar dressing over the lettuce and toss until evenly coated.
4 – Assemble
Add most of the crispy rice to the salad and gently toss to combine.
Top with the remaining crispy rice for extra crunch.
Sprinkle with additional grated Parmesan cheese and freshly cracked black pepper, if desired.
5 – Serve
Serve immediately while the crispy rice is still crunchy.
Enjoy as a light meal or pair with grilled chicken, shrimp, or salmon for a heartier dish