Satay Crispy Rice Salad Recipe
Introduction
Satay Crispy Rice Salad is a delightful fusion of textures and flavors, combining crunchy golden rice with fresh herbs, tender chicken, and a creamy peanut dressing. This vibrant dish is perfect for a light lunch or an impressive dinner salad that’s both satisfying and refreshing.
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)
- For the 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
- Step 1: Cook your rice if not using leftovers. Add ⅔ cup rice and 1 cup water to a small pot with a lid. Heat on high until foamy bubbles appear, then cover, reduce heat to low, and cook for 12 minutes. Remove from heat but keep lid on; let steam for 10 more minutes. Fluff with a fork, spread on a parchment-lined oven tray, and chill for at least 10 minutes.
- Step 2: Preheat your oven to 400°F (200°C). Transfer chilled or leftover rice to a parchment-lined tray. Drizzle with 1 tablespoon each of soy sauce, sesame oil, and chili oil, mixing well. Spread the rice thinly and evenly. 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 by combining peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam in a bowl or jar. Mix into a thick paste. Gradually drizzle in water while stirring until the dressing is creamy and smooth, with the consistency of heavy cream.
- Step 4: In a large bowl, combine edamame beans, diced cucumber, chopped 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 of the satay dressing over the salad and toss gently to combine. Drizzle with remaining dressing and sprinkle with the remaining peanuts before serving.
Tips & Variations
- Use leftover rice for quicker preparation and better texture in the crispy rice layer.
- Swap chicken for grilled tofu or shrimp for a vegetarian or seafood twist.
- If you prefer less heat, reduce or omit the chilli oil and fresh red chilli.
- Toast the sesame seeds lightly before adding for extra nutty flavor.
- For a gluten-free option, ensure soy sauce is replaced with tamari or a certified gluten-free alternative.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice separate to maintain its crunch. Reheat the rice briefly in the oven or air fryer before serving, then toss with fresh herbs and dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, simply replace chicken with grilled tofu or tempeh and substitute fish sauce with a vegan-friendly alternative or additional soy sauce.
How do I get the rice crispy without burning it?
Spread the rice in a thin, even layer and check it frequently during cooking. Stir or rotate the tray midway to ensure even crisping and prevent burning, as oven temperatures can vary.
PrintSatay Crispy Rice Salad Recipe
A vibrant and flavorful Satay Crispy Rice Salad featuring crunchy oven-roasted rice mixed with tender chicken, fresh herbs, crunchy veggies, and a creamy homemade satay dressing. This dish combines crispy textures and bold Southeast Asian flavors for an easy, satisfying meal perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Gluten Free
Ingredients
Scale
Rice and Oils
- 2 cups cooked long-grain rice (or ⅔ cup uncooked rice)
- 1 tablespoon sesame oil
- 1 tablespoon chili 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 chili, 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 not using leftover rice, add ⅔ cup uncooked rice and 1 cup water to a small pot with a lid. Bring to a boil over high heat until foamy bubbles appear. Cover, reduce heat to low, and cook for 12 minutes. Remove from heat, keep lid on, and let steam for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and refrigerate to cool for at least 10 minutes.
- Make Crispy Rice in the Oven: Preheat oven to 400°F (200°C). If using leftover rice, place it on a parchment-lined tray, or take the fresh rice out of the fridge. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil over the rice and mix to coat evenly. Spread the rice into a thin, even single layer and bake for 25–30 minutes until crispy and golden. Check at 15 and 20 minutes, rotating tray if needed to prevent burning.
- Alternative Crispy Rice Method: You may also crisp the rice in an air fryer at 400°F (200°C) for 15 minutes, stirring a couple of times during cooking for even crisping.
- Prepare 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. Stir with a fork until thick and paste-like. Slowly drizzle in ½ cup water while mixing until a creamy dressing with the consistency of heavy cream forms.
- Mix Salad Ingredients: In a large mixing or serving bowl, combine edamame, diced cucumber, chopped chicken, cilantro, mint, Thai basil, red chili (if using), most of the crushed peanuts, sesame seeds, and scallions.
- Combine Crispy Rice and Salad: Remove crispy rice from oven. Add the crispy rice on top of the salad ingredients. Pour roughly half of the satay dressing over everything and mix well to combine flavors and textures.
- Serve: Drizzle with remaining satay dressing and sprinkle over the remaining crushed peanuts for extra crunch. Serve immediately to enjoy the contrast of crispy rice and fresh herbs.
Notes
- Use day-old or chilled rice to achieve the best crispy texture.
- Adjust chili oil and fresh chili slices according to preferred spice level.
- Gluten-free soy sauce or tamari can be used to keep the recipe gluten-free.
- The satay dressing can be stored in the fridge for up to 3 days.
- This salad is best served fresh to maintain the crispiness of the rice.
- Air fryer method can be used as a quicker alternative to oven roasting.
Keywords: satay salad, crispy rice salad, peanut dressing, Southeast Asian salad, chicken salad, healthy salad, gluten free salad
