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Satay Crispy Rice Salad Recipe

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★★★★★

4.8 from 130 reviews

Satay Crispy Rice Salad is a vibrant and flavorful dish that combines crispy oven-toasted rice with fresh herbs, tender chicken, crunchy edamame, and a creamy satay dressing. This recipe offers a delightful contrast of textures and a rich peanut-infused sauce, perfect for a light but satisfying meal.

Ingredients

Scale

Rice

  • 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)

Salad

  • 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)

Satay Dressing

  • 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

Instructions

  1. Cook the rice: If you’re not using leftover rice, add ⅔ cup of uncooked long-grain rice to a small pot with 1 cup of water. Bring to a boil over high heat until foamy bubbles appear. Cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat and let it steam with lid on for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and chill in the fridge 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 a parchment-lined tray; if using freshly cooked rice, use the chilled rice from the fridge. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil over the rice and mix well. Spread the rice into a thin, even layer and bake for 25–30 minutes, stirring or rotating tray after 15 and 20 minutes to prevent burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
  3. Prepare the satay dressing: In a bowl or jar, combine ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chili jam. Mix with a fork into a thick paste, then gradually whisk in ½ cup water until creamy with the consistency of heavy cream.
  4. Assemble the salad: Once the rice is golden and crispy, remove from the oven. In a large bowl, combine the edamame, diced cucumber, chopped chicken, cilantro, mint, Thai basil, sliced red chili (if using), most of the crushed peanuts, sesame seeds, and sliced scallions. Top with crispy rice, pour half the satay dressing over, and mix everything well. Drizzle remaining dressing on top and scatter the remaining peanuts to serve.

Notes

  • Use leftover rice for best texture when making crispy rice.
  • Adjust chili oil and fresh red chili quantity according to your spice preference.
  • The satay dressing can be made ahead and stored in the fridge for up to 3 days.
  • For a vegetarian option, substitute chicken with tofu and use vegetarian-friendly fish sauce alternatives.
  • Check rice carefully during cooking to avoid burning as oven temperatures vary.
  • If using an air fryer, stir the rice a few times during cooking for even crispiness.

Keywords: Satay, Crispy Rice, Peanut Dressing, Chicken Salad, Southeast Asian Salad, Edamame Salad, Healthy Lunch, Asian Cuisine

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