Satay Crispy Rice Salad

why make this recipe

Satay Crispy Rice Salad is a delightful mix of flavors and textures. It offers a unique twist on traditional salads, featuring crispy rice that adds a satisfying crunch. The combination of fresh veggies, aromatic herbs, and a rich peanut dressing makes this dish both healthy and tasty. It’s perfect for a light lunch, dinner, or a picnic. Plus, it’s a great way to use leftover rice if you have any!

how to make Satay Crispy Rice Salad

Ingredients :

• 2 cups cooked long-grain rice (or ⅔ cup uncooked rice)
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• 1 tablespoon soy sauce (GF soy sauce or tamari)
• 2 cooked chicken breasts, chopped or shredded
• 1 cup podded edamame beans
• 3 scallions, finely sliced
• 1 cucumber, diced
• 1 tablespoon sesame seeds
• A handful of Thai basil, chopped
• A handful of mint leaves, chopped
• A handful of cilantro, chopped
• ⅓ cup roasted peanuts, crushed
• 1 red chili, finely sliced (optional)
• ½ cup natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons fish sauce
• 1 tablespoon sweet chili jam
• ½ cup water

Directions :

1. Cook your rice, unless you’re using leftover rice. For fresh rice, add ⅔ cup of rice to a small pot with 1 cup of water. Heat on high until foamy bubbles appear. Cover, reduce heat to low, and cook for 12 minutes. Afterward, remove from heat and let it sit, still covered, for another 10 minutes to steam. Fluff with a fork and spread onto a parchment-lined tray. Chill in the fridge for at least 10 minutes.

2. Make your crispy rice. Preheat your oven to 400°F (200°C). If using leftover rice, place it on a parchment-lined tray. If using fresh rice, take it from the fridge. Mix in 1 tablespoon of soy sauce, sesame oil, and chili oil. Spread the rice in a thin layer and bake for 25-30 minutes until crispy. Check at 15 and 20 minutes to prevent burning. You can also air fry the rice at 400°F (200°C) for 15 minutes, stirring a couple of times.

3. Prepare the dressing. In a bowl or jar, combine ½ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, and 1 tablespoon of sweet chili jam. Mix with a fork to combine into a thick paste, then slowly add ½ cup of water while mixing until you have a creamy dressing.

4. Once your rice is golden and crispy, remove it from the oven. In a large mixing or serving bowl, add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the peanuts, sesame seeds, and scallions. Top with the crispy rice, then drizzle half of the dressing over it. Mix well, then serve with extra dressing and remaining peanuts on top.

how to serve Satay Crispy Rice Salad

Serve the salad fresh, allowing everyone to mix their ingredients. You can offer extra dressing on the side for those who like more flavor. This dish is colorful and is sure to be a hit at any gathering or meal.

how to store Satay Crispy Rice Salad

Store leftover salad in an airtight container in the fridge for up to two days. Keep the dressing separate to prevent the salad from becoming soggy. Reheat the crispy rice in the oven or air fryer if you prefer it warm.

tips to make Satay Crispy Rice Salad

• Use leftover rice to save time. It works just as well for making crispy rice.
• Adjust the spiciness by adding more or less chili based on your preference.
• Feel free to add other veggies like bell peppers or carrots for more color and nutrition.

variation

For a vegetarian version, you can skip the chicken and add tofu instead. You can also swap the peanut butter for almond or sunflower seed butter if you have nut allergies.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients a few hours in advance, but keep the crispy rice and dressing separate until you’re ready to serve.

2. What can I use instead of fish sauce?
You can use soy sauce or a vegetarian fish sauce alternative for a similar umami flavor.

3. Is this salad gluten-free?
Yes, if you use gluten-free soy sauce or tamari, this salad can easily be made gluten-free.