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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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