Name: Satay Crispy Rice Salad Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southeast Asian
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

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Introduction

This Satay Crispy Rice Salad is a vibrant and crunchy dish packed with fresh herbs, tender chicken, and a creamy peanut dressing. Perfect for a light lunch or a crowd-pleasing dinner, it combines bold flavors and satisfying textures in every bite.

A round white plate holds a dish with two main parts: on the left, there is a large serving of cooked rice that is golden brown with crispy darker bits, giving it a crunchy texture. On the right side of the plate, fresh green herbs and chopped green onions create a bright layer of green color, adding freshness. The ingredients are arranged side by side, making a simple but colorful contrast between the warm rice and fresh greens. The plate sits on a white marbled surface, with a small bunch of delicate white flowers in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (skip if 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. Once bubbles form, cover and reduce heat to low. Cook for 12 minutes, then remove from heat and let steam for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and chill for at least 10 minutes.
Step 2: Make the crispy rice. Preheat oven to 400°F (200°C). Place the chilled or leftover rice on a parchment-lined tray. Drizzle with 1 tablespoon each of soy sauce, sesame oil, and chilli oil, mixing gently to coat. Spread in a thin, even layer. Bake for 25–30 minutes, checking at 15 and 20 minutes to prevent burning and rotating if needed. 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 chilli jam. Mix to a thick paste, then gradually whisk in ½ cup water until smooth and creamy, with the consistency of heavy cream.
Step 4: Assemble the salad. In a large bowl, combine edamame, cucumber, chicken, cilantro, mint, Thai basil, red chilli (if using), most of the peanuts, sesame seeds, and scallions. Top with crispy rice. Pour about half the dressing over and toss gently to combine.
Step 5: Serve the salad drizzled with the remaining dressing and sprinkled with the rest of the crushed peanuts for extra crunch.

Tips & Variations

Use day-old chilled rice for crispier results.
Swap chicken for tofu or shrimp for a different protein option.
Adjust the chilli oil and fresh chilli to your preferred heat level.
For a gluten-free version, use tamari instead of soy sauce.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The crispy rice will lose crunch over time, so add it just before serving. Reheat any leftover chicken or rice gently in the microwave if needed.

How to Serve

A pink ceramic plate holds a colorful dish with multiple layers. Starting from the left, there is a layer of sliced grilled chicken with a golden-brown crust. Next to it, fresh green herbs dyed in various shades cover most of the plate, including shredded mint, cilantro, and other leafy greens. In the center, a strip of chopped roasted peanuts and white sesame seeds runs vertically, adding a crunchy texture and light tan colors. Some bright green edamame beans and sliced fresh herbs add more vibrancy to the right side. The plate is placed on a white marbled textured surface with white flowers visible at the top corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, replace the chicken with tofu or more vegetables, and swap fish sauce with extra soy sauce or a vegan alternative.

What kind of rice works best for crispy rice?

Long-grain white rice is ideal as it crisps up nicely. Using leftover rice that’s been chilled overnight helps achieve the best texture.