Satay Crispy Rice Salad

why make this recipe

Satay Crispy Rice Salad is a fantastic dish that combines different flavors and textures. It is a healthy and satisfying meal, packed with protein from chicken and edamame, and fresh vegetables. The crispy rice adds a fun crunch, making it an exciting choice for lunch or dinner. Plus, the creamy satay dressing ties everything together and enhances the flavors.

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 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)

For the 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

Directions:

1. 
   

   Cook the rice: If you’re using uncooked rice, add ⅔ cup to a small pot with 1 cup of water. Boil on high heat until bubbles form. Cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat and keep covered for another 10 minutes. Fluff with a fork and spread on a parchment-lined tray; chill for at least 10 minutes.

   
   
2. 
   

   Make the crispy rice: Preheat your oven to 400°F (200°C). If using leftover rice, place it on the parchment tray. For fresh rice, take it from the fridge. Drizzle 1 tablespoon of soy sauce, sesame oil, and chilli oil over it; mix well. Spread into an even layer and bake for 25-30 minutes. Stir after 15 minutes and check at 20 minutes to avoid burning (or use an air fryer for 15 minutes at 400°F).

   
   
3. 
   

   Prepare the dressing: In a bowl or jar, mix ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chilli jam. Use a fork to blend into a thick paste. Gradually add ½ cup water while mixing until you reach a creamy dressing consistency.

   
   
4. 
   

   Assemble the salad: Once the rice is golden and crispy, remove it from the oven. In a mixing bowl or serving dish, combine edamame, diced cucumber, chicken, cilantro, mint, Thai basil, optional red chilli, most of the peanuts, sesame seeds, and scallions. Add the crispy rice on top and drizzle with half of the dressing. Mix well and top with more dressing and remaining peanuts.

   
   

how to serve Satay Crispy Rice Salad

Serve the Satay Crispy Rice Salad in large bowls. You can enjoy it warm or at room temperature, making it perfect for meal prep. Drizzling extra dressing over the top before serving adds flavor and makes it look more appealing.

how to store Satay Crispy Rice Salad

You can store the leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain the crispness of the rice. When ready to eat, just mix it all together again!

tips to make Satay Crispy Rice Salad

• If you have leftover rice, using it can save time.
• Feel free to add other vegetables like bell peppers or carrots for extra crunch and color.
• Adjust the spice level by adding more or less chilli in both the salad and the dressing.

variation

You can easily make this dish vegetarian by replacing chicken with roasted tofu or chickpeas. Also, you can use any nut butter if peanut butter isn’t available.

FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it may require a longer cooking time.

Is there a gluten-free alternative for soy sauce?
Yes, you can use gluten-free soy sauce or tamari instead.

Can I make this salad ahead of time?
Yes, you can prepare the ingredients and dressing in advance but mix them together right before serving to keep the rice crispy.

Satay Crispy Rice Salad

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A healthy and satisfying salad featuring crispy rice, chicken, edamame, fresh vegetables, and a creamy satay dressing.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

• For the 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 you’re using uncooked rice, add ⅔ cup to a small pot with 1 cup of water. Boil on high heat until bubbles form. Cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat and keep covered for another 10 minutes. Fluff with a fork and spread on a parchment-lined tray; chill for at least 10 minutes.
2. Make the crispy rice: Preheat your oven to 400°F (200°C). If using leftover rice, place it on the parchment tray. For fresh rice, take it from the fridge. Drizzle 1 tablespoon of soy sauce, sesame oil, and chilli oil over it; mix well. Spread into an even layer and bake for 25-30 minutes. Stir after 15 minutes and check at 20 minutes to avoid burning (or use an air fryer for 15 minutes at 400°F).
3. Prepare the dressing: In a bowl or jar, mix ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chilli jam. Use a fork to blend into a thick paste. Gradually add ½ cup water while mixing until you reach a creamy dressing consistency.
4. Assemble the salad: Once the rice is golden and crispy, remove it from the oven. In a mixing bowl or serving dish, combine edamame, diced cucumber, chicken, cilantro, mint, Thai basil, optional red chilli, most of the peanuts, sesame seeds, and scallions. Add the crispy rice on top and drizzle with half of the dressing. Mix well and top with more dressing and remaining peanuts.

Notes

Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain the crispness of the rice.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 50mg

Keywords: salad, crispy rice, satay dressing, healthy meal, Asian cuisine