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Satay Crispy Rice Salad Recipe

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★★★★★

4.6 from 116 reviews

A vibrant and crunchy Satay Crispy Rice Salad featuring crispy oven-toasted rice, tender chicken, fresh herbs, and an irresistibly creamy peanut satay dressing. This dish balances textures and flavors perfectly, offering a delightful fusion of Asian-inspired ingredients for a satisfying and colorful meal.

Ingredients

Scale

Main Salad 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)

Rice Seasoning

  • 1 tablespoon sesame oil
  • 1 tablespoon chilli oil
  • 1 tablespoon soy sauce (GF soy sauce or tamari)

Satay Dressing

  • 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

  1. Cook the Rice: If not using leftover rice, rinse ⅔ cup uncooked long-grain rice. Place it in a small pot with 1 cup of water. Bring to a boil over high heat until foamy bubbles appear on top. Cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat but keep lid on, letting it steam for an additional 10 minutes. Fluff with a fork, then spread rice evenly on a parchment-lined oven tray. Refrigerate for at least 10 minutes to cool.
  2. Crisp the Rice: Preheat oven to 400°F (200°C). If using leftover rice, transfer it to a parchment-lined tray; if freshly cooked, retrieve from fridge. Drizzle rice with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil. Mix thoroughly to coat. Spread rice in a thin, even, single layer. Bake in the oven for 25–30 minutes, checking at 15 and 20 minutes and rotating tray if needed to avoid burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
  3. Make the Satay Dressing: In a bowl or jar, combine ½ cup natural peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chili jam. Use a fork to mix into a thick paste; it may seem separated at first but keep mixing. Slowly drizzle in ½ cup water while stirring until a creamy dressing with heavy cream consistency forms.
  4. Assemble the Salad: Once the rice is golden and crispy, remove from oven. In a mixing or serving bowl, combine edamame beans, diced cucumber, shredded chicken, chopped cilantro, mint, Thai basil, sliced red chili (if using), most crushed peanuts, sesame seeds, and scallions. Place crispy rice over the top. Pour half of the satay dressing over the salad and mix well to combine. Drizzle with remaining dressing and sprinkle the remaining peanuts on top before serving.

Notes

  • To save time, use leftover cooked rice chilled overnight to achieve better crispiness.
  • Adjust chili oil and fresh chili quantity to taste for spiciness level.
  • The crispy rice can also be made using an air fryer for quicker results.
  • For a vegetarian version, substitute chicken with tofu or additional edamame.
  • Gluten-free soy sauce (tamari) is recommended to keep the recipe gluten-free.
  • Ensure rice is spread thinly for even crisping and avoid burning by monitoring during baking.

Keywords: satay salad, crispy rice salad, peanut dressing, Asian salad, gluten-free salad, chicken salad, crispy rice, healthy salad

Find it online: https://yumwithmia.com/satay-crispy-rice-salad-recipe/