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Satay Crispy Rice Salad

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
  • 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