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Satay Crispy Rice Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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