Introduction

This Satay Crispy Rice Salad is a delightful combination of crunchy, fresh, and savory flavors. Featuring crispy golden rice, tender chicken, and a creamy peanut satay dressing, it’s perfect for a light lunch or a vibrant dinner. Simple to make and full of texture, it’s a salad that will impress your taste buds.

Satay Crispy Rice Salad Recipe - Recipe Image

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)
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

Step 1: Cook your rice if not using leftover rice. Add ⅔ cup of rice and 1 cup of water to a small pot with a lid. Bring to a boil over high heat until foamy bubbles form on top. Cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let steam with lid on for 10 minutes. Fluff with a fork, spread onto a parchment-lined tray, and refrigerate for at least 10 minutes to cool.
Step 2: Preheat oven to 400°F (200°C). Transfer cooled or leftover rice to a parchment-lined tray. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil over rice and mix well. Spread rice in a thin, even layer and bake for 25–30 minutes until crispy and golden, checking and stirring at 15 and 20 minutes to prevent burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
Step 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 slowly whisk in ½ cup water until smooth and creamy, similar to heavy cream consistency.
Step 4: Mix the salad ingredients. In a large bowl, combine the edamame, diced cucumber, chicken, cilantro, mint, Thai basil, red chilli if using, most of the crushed peanuts, sesame seeds, and scallions. Add the crispy rice on top.
Step 5: Pour about half the satay dressing over the salad and gently toss to combine. Drizzle remaining dressing on top and scatter remaining peanuts for garnish. Serve immediately to enjoy the crispy textures.

Tips & Variations

Use leftover rice for convenience, but fresh rice works well if cooled properly before baking.
Add more chilli or a splash of lime juice for extra heat and tang.
For a vegetarian version, replace chicken with tofu or extra edamame.
Air frying the rice is a quicker alternative to oven baking and results in a nicely crisp texture.
Toast the sesame seeds lightly before adding to enhance their nutty flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The crispy rice will lose its crunch if mixed and stored together. Reheat crispy rice in a dry skillet or oven to regain crunch before serving again. The salad ingredients are best fresh but can be refrigerated and combined just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the chicken with tofu or more vegetables and replace fish sauce with soy sauce or a vegan alternative to keep it plant-based.

How do I get the rice extra crispy?

Spread the rice in a thin, even layer and check it frequently while baking or air frying to avoid burning. Stirring midway ensures even crisping. Using cold, dry rice also helps achieve better crispiness.

Satay Crispy Rice Salad Recipe

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★★★★★

4.7 from 79 reviews

Satay Crispy Rice Salad is a vibrant and flavorful dish combining crispy oven-toasted seasoned rice with fresh herbs, crunchy peanuts, and tender chicken, all tossed in a creamy, spicy satay dressing. This salad is a unique fusion of textures and tastes, perfect as a light meal or a crowd-pleasing appetizer.

Author: Tara
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: Asian Fusion
Diet: Gluten Free

Ingredients

Scale

Rice and Seasoning

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)

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 chilli, 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

Cook the Rice: If you don’t have leftover rice, rinse ⅔ cup uncooked rice and place it in a small pot with 1 cup of water. Bring to a boil over high heat until foamy bubbles form, then cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff the rice with a fork, spread evenly on a parchment-lined tray, and refrigerate for at least 10 minutes to cool.
Make the Crispy Rice: Preheat oven to 400°F (200°C). If using leftover rice, spread it evenly on a parchment-lined baking tray; if using fresh rice, take the chilled tray from the fridge. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chilli oil over the rice and mix to combine. Spread in a thin, even layer and bake for 25–30 minutes, checking and stirring around 15 and 20 minutes to avoid burning, until golden and crispy. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
Prepare 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. Mix with a fork to form a thick paste and slowly drizzle in ½ cup water while stirring until the dressing reaches a smooth, creamy consistency similar to heavy cream.
Combine the Salad: In a large mixing or serving bowl, add the edamame beans, diced cucumber, chopped chicken, cilantro, mint, Thai basil, red chilli slices (if using), most of the crushed peanuts (reserve some for garnish), sesame seeds, and scallions. Add the crispy rice on top.
Toss and Serve: Pour about half of the satay dressing over the salad and gently mix everything to combine. Drizzle additional dressing on top and sprinkle with the remaining crushed peanuts. Serve immediately to enjoy the crunchy texture and blend of fresh flavors.

Notes

Using leftover rice is ideal for crispy rice as it is drier and less sticky.
If air frying, stir rice occasionally to ensure even crisping.
The satay dressing can be adjusted in thickness by adding more or less water to reach your preferred consistency.
You can omit chicken for a vegetarian version and use tofu instead.
This salad is best served fresh to maintain the crunchy texture of the crispy rice.

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