Print

Satay Crispy Rice Salad Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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