Description
Satay Crispy Rice Salad is a vibrant and crunchy salad featuring crispy oven-roasted rice, tender chicken, fresh herbs, and a bold peanut satay dressing. This dish combines textures and flavors beautifully with a nutty crunch from roasted peanuts and sesame seeds, fragrant Thai basil, mint, and cilantro, and a creamy, slightly spicy peanut dressing that ties it all together. Perfect as a light meal or a flavorful side, this salad is both refreshing and satisfying.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked long-grain rice (or 2/3 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
- 1/3 cup roasted peanuts, crushed
- 1 red chilli, finely sliced (optional)
Peanut Satay Dressing
- 1/2 cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon sweet chilli jam
- 1/2 cup water
Instructions
- Cook the Rice: If not using leftover rice, add 2/3 cup uncooked rice to a small pot with 1 cup water. Bring to a boil over high heat until foamy bubbles form. Cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat, keep the lid on, and let steam for an additional 10 minutes. Fluff rice with a fork and spread it on a parchment-lined tray. Refrigerate for at least 10 minutes to cool.
- Make the Crispy Rice: Preheat oven to 400°F (200°C). If using leftover rice, place it on a parchment-lined oven tray; if using freshly cooked rice, retrieve it from the fridge. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil over the rice and mix well. Spread rice evenly in a thin layer (ideally a single layer). Bake for 25–30 minutes, checking and stirring or rotating the tray after 15 and 20 minutes to avoid burning until the rice is golden and crispy around the edges. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring a couple of times during cooking.
- Prepare the Satay Dressing: In a bowl or jar, combine 1/2 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. Slowly drizzle in 1/2 cup water while continuously mixing until a creamy dressing with heavy cream consistency forms.
- Assemble the Salad: Once the rice is crispy, remove from oven. In a mixing or serving bowl, combine edamame beans, diced cucumber, chopped chicken, cilantro, mint, Thai basil, red chili if using, most of the crushed peanuts, sesame seeds, and scallions. Add the crispy rice on top. Pour roughly half the dressing over the salad and mix thoroughly. Drizzle additional dressing on top and scatter the remaining peanuts for garnish. Serve immediately to retain the crispiness of the rice.
Notes
- Ingredient Notes: Use natural peanut butter that contains only peanuts and a little salt for the best flavor. Smooth or chunky peanut butter works fine. For chicken, miso grilled chicken or satay chicken skewers work well.
- Substitutions: Omit Thai basil if unavailable; increase cilantro and mint instead. Swap edamame for peas or broad beans. Add crunchy elements like bean sprouts, shredded cabbage, or carrots. Use honey as a substitute for sweet chili jam, and replace fish sauce with additional soy sauce if desired.
- Prep Ahead: Mixing the salad with dressing ahead will soften the crispy rice, making it chewy but still delicious. For best texture, mix rice and dressing just before serving. Salad keeps well up to 4 days refrigerated without becoming soggy, making it great for meal prep.
