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Satay Crispy Rice Salad Recipe

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★★★★★

4.7 from 108 reviews

A vibrant and flavorful Satay Crispy Rice Salad combining crunchy oven-toasted rice with tender chicken, fresh herbs, and an irresistible creamy peanut satay dressing. This recipe delivers a satisfying balance of textures and bold Southeast Asian-inspired flavors, perfect for a refreshing lunch or light dinner.

Ingredients

Scale

Rice Base

  • 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 chilli jam
  • ½ cup water

Instructions

  1. Cook the rice: Add ⅔ cup uncooked 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 simmer for 12 minutes. Remove from heat and let steam with the lid on for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and refrigerate for at least 10 minutes to cool.
  2. Make crispy rice: Preheat your oven to 400°F (200°C). Transfer the cooled or leftover rice to a parchment-lined tray. Drizzle 1 tablespoon each of soy sauce, sesame oil, and chili oil over the rice and mix well. Spread the rice thinly and evenly in one layer and bake for 25–30 minutes, stirring after 15 and 20 minutes to prevent burning and ensure even crispiness. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring several times.
  3. Prepare 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 vigorously with a fork until it forms a thick paste. Gradually add ½ cup water while mixing until the dressing reaches a creamy, heavy cream-like consistency.
  4. Assemble the salad: Once the rice is golden and crispy, remove from the oven. In a large bowl, combine edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the peanuts, sesame seeds, and scallions. Top with the crispy rice.
  5. Add dressing and serve: Pour about half the satay dressing over the salad and mix well to combine. Drizzle remaining dressing on top, scatter the remaining crushed peanuts, and serve immediately for best texture and flavor.

Notes

  • Using freshly cooked rice cooled in the fridge helps achieve maximum crispiness.
  • Stir the rice occasionally during baking or air frying to prevent burning and ensure even crisping.
  • Adjust the heat by adding or omitting red chili according to your spice preference.
  • This salad is best served immediately to enjoy the contrast between crispy rice and fresh salad ingredients.
  • You can substitute chicken with tofu or other proteins for a vegetarian variation.
  • To make it gluten-free, use tamari or GF soy sauce.

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

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