Thai-Style Rice Salad

Thai-Style Rice Salad

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Tastyeatsathome 1

"This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty."
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3 h servings 625 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 91g
  • 29%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
  2. Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
  3. Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.



This dish is bursting with flavor. Great job, and thanks for sharing. This would be a great potluck dish. I will admit, I omitted the white sugar and only used half the rice. :)

Very Good! I loved the flavor of this dish!

Delicious, yummy! Personal preference is less rice and more shrimp. I also used Sambal Oelek instead of thai chili. For short cuts, I am a huge fan of Gourmet Blends so I used tube lemon gras...

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