Satay Crispy Rice Salad Recipe

Introduction

This Satay Crispy Rice Salad is a vibrant and satisfying dish combining crunchy, golden rice with fresh herbs, tender chicken, and a creamy peanut dressing. It’s perfect for a light lunch or a flavorful dinner that’s easy to prepare and full of texture.

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

1. Step 1: Cook your rice (skip if using leftover rice). Add ⅔ cup of uncooked rice to a small pot with 1 cup of water. Bring to a boil over high heat until foamy bubbles form on top, then cover and reduce heat to low. Cook for 12 minutes, then remove from heat and let steam with the lid on for 10 minutes. Fluff with a fork and spread the rice onto a parchment-lined tray. Chill in the fridge for at least 10 minutes.
2. Step 2: Prepare crispy rice. Preheat oven to 400°F (200°C). Transfer leftover or chilled rice to a parchment-lined tray. Drizzle 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil over the rice. Mix well and spread into a thin, even layer. Bake for 25–30 minutes until golden and crispy, checking at 15 and 20 minutes to avoid burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
3. Step 3: Make 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 into a thick paste using a fork. Gradually drizzle in ½ cup water while stirring until the dressing reaches a creamy, heavy cream consistency.
4. Step 4: Assemble the salad. When the rice is crispy and golden, remove from oven. 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 and pour half the dressing over. Mix to combine.
5. Step 5: Serve the salad drizzled with the remaining dressing and scatter with the rest of the crushed peanuts for added crunch.

Tips & Variations

• Use leftover rice for quicker preparation and better rice texture.
• Swap chicken for tofu or shrimp to suit dietary preferences.
• Add extra chili oil if you prefer more heat.
• Toast the sesame seeds for a nuttier flavor.
• Serve with lime wedges for a fresh citrus twist.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice briefly in a hot oven or air fryer to restore crunch before mixing it with fresh salad ingredients and dressing. Avoid storing mixed salad for long to keep herbs and rice crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this salad?

Yes, long-grain rice is preferred for its texture, but jasmine or basmati rice also work well. Avoid sticky rice varieties as they won’t crisp up properly.

Is the satay dressing gluten-free?

To make the dressing gluten-free, use gluten-free soy sauce or tamari. Most other ingredients are naturally gluten-free.

Satay Crispy Rice Salad Recipe

Print Recipe

★★★★★

5 from 106 reviews

A vibrant and flavorful Satay Crispy Rice Salad featuring crunchy oven-toasted rice, tender chicken, fresh herbs, and a creamy peanut satay dressing. This salad combines the satisfying crispiness of seasoned rice with the freshness of cucumber, edamame, and aromatic Thai herbs, perfect for a light yet hearty meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Salad

• 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)

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 of 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 cook for 12 minutes. Remove from heat and let steam for 10 minutes with the lid on. Fluff with a fork, spread on a parchment-lined tray, and cool in the fridge for at least 10 minutes.
2. Make crispy rice (oven method): Preheat the oven to 400°F (200°C). Transfer leftover or chilled cooked rice to a parchment-lined oven tray. Drizzle 1 tablespoon each of soy sauce, sesame oil, and chilli oil over the rice. Mix well and spread into a thin, even layer. Bake for 25–30 minutes, checking and rotating the tray at 15 and 20 minutes to prevent burning, until golden and crispy.
3. Mix 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 into a thick paste. Gradually drizzle in ½ cup water while stirring until the dressing reaches a creamy, heavy cream-like consistency.
4. Assemble the salad: In a large bowl, combine the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, sliced red chilli (if using), most of the crushed peanuts, sesame seeds, and scallions. Add the crispy rice on top, then pour about half the dressing over everything. Mix well to combine evenly.
5. Serve: Drizzle more dressing over the mixed salad, scatter the remaining crushed peanuts on top, and serve immediately to enjoy the contrasting textures and bold flavors.

Notes

• Use cooked rice that has been chilled for best results to achieve crispy rice texture.
• If using the air fryer, cook the rice at 400°F (200°C) for 15 minutes, stirring occasionally.
• The dressing can be adjusted for thickness by varying the amount of water added.
• The salad is great served warm or at room temperature but is best consumed soon after assembling to maintain crispy texture.
• For a vegetarian version, replace chicken with tofu and use vegetarian fish sauce alternatives.

Keywords: Satay, Crispy Rice, Thai Salad, Peanut Dressing, Chicken Salad, Edamame, Thai Basil, Fresh Herbs, Healthy Lunch