Name: Satay Crispy Rice Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian Fusion
Ingredients: 2 cups cooked long-grain rice (or ⅔ cup uncooked rice); 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 chilli, finely sliced (optional); 1 tablespoon sesame oil; 1 tablespoon chilli oil; 1 tablespoon soy sauce (GF soy sauce or tamari); ½ cup natural peanut butter; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 teaspoons fish sauce; 1 tablespoon sweet chilli jam; ½ cup water

Introduction

This Satay Crispy Rice Salad is a delightful fusion of crunchy rice, fresh herbs, and tender chicken tossed in a creamy, flavorful satay dressing. It’s a vibrant and satisfying dish perfect for a light lunch or an impressive dinner side. The crispy rice adds a fun texture that elevates the whole salad.

A close-up of a bowl filled with a colorful mixed salad made of green leafy vegetables, edamame beans, chopped nuts, and grilled pieces, topped with a creamy light brown sauce drizzled unevenly across the salad. A spoon with the sauce covered is placed inside a jar next to the bowl, and a woman's hand holding a fork with red nail polish is about to take some salad. The bowl is light peach colored, sitting on a wooden surface, with a white marbled texture background, and white flowers and a white cup with black spots are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked long-grain rice (or ⅔ cup uncooked rice)

1 tablespoon sesame oil

1 tablespoon chilli 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 chilli, finely sliced (optional)

½ cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons fish sauce

1 tablespoon sweet chilli jam

½ cup water

Instructions

Step 1: Cook your rice if not using leftovers. Combine ⅔ cup uncooked rice and 1 cup water in a small pot with a lid. Bring to a boil until foamy bubbles appear, then cover and reduce heat to low. Cook for 12 minutes, remove from heat, and let steam with the lid on for 10 more minutes. Fluff with a fork, spread on a parchment-lined tray, and chill in the fridge for at least 10 minutes.

Step 2: Preheat oven to 400°F (200°C). Transfer leftover or chilled rice to a parchment-lined tray. Drizzle with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil, then mix thoroughly. Spread rice in a thin, even layer and bake for 25–30 minutes, turning or rotating the tray halfway to avoid burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.

Step 3: Prepare the satay dressing by combining ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chili jam in a bowl or jar. Mix into a thick paste, then gradually whisk in ½ cup water until creamy and smooth, like heavy cream.

Step 4: In a large mixing or serving bowl, combine edamame, cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the crushed peanuts, sesame seeds, and scallions. Top with crispy rice, pour half the dressing over, and toss gently to combine.

Step 5: Drizzle the remaining dressing over the salad and sprinkle with the reserved peanuts before serving.

Tips & Variations

Use leftover chilled rice for best texture and ease when making the crispy rice.

Customize the heat by adjusting or omitting the red chilli and chilli oil according to your preference.

Swap chicken for tofu or shrimp for a different protein option.

For a gluten-free version, ensure your soy sauce is tamari or a labeled gluten-free variety.

FAQs

Can I make this salad vegetarian?

Yes, you can replace the chicken with firm tofu or cooked shrimp. Just ensure the fish sauce in the dressing is substituted with a vegetarian alternative or omitted.

How do I get the rice crispy without burning it?

Spread the rice in a thin, even layer and check it regularly during baking, especially after 15 and 20 minutes. Stirring or rotating the tray helps prevent uneven cooking and burning.