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. Perfect for a light lunch or a flavorful dinner, it balances textures and bold flavors beautifully.

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 unless using leftover rice. For uncooked rice, add ⅔ cup rice and 1 cup water to a small pot with a lid. Bring to a boil, then cover and reduce heat to low. Cook for 12 minutes, then remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and spread rice on a parchment-lined tray. Chill in the fridge for at least 10 minutes.
2. Step 2: Preheat oven to 400°F (200°C). If using leftover rice, transfer it to a parchment paper–lined tray. Add 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil to the rice and mix thoroughly. Spread the rice in a thin, even layer and bake for 25–30 minutes until crispy, checking and rotating tray at 15 and 20 minutes to prevent burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
3. Step 3: Make the satay dressing by combining ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chilli jam in a bowl or jar. Mix into a thick paste, then gradually drizzle in ½ cup water while stirring until smooth and creamy, like heavy cream.
4. Step 4: Once the rice is golden and crispy, remove from oven. In a large bowl, combine edamame, cucumber, chicken, cilantro, mint, Thai basil, red chilli (if using), most of the crushed peanuts, sesame seeds, and scallions. Top with the crispy rice.
5. Step 5: Pour about half the dressing over the salad and mix well to combine. Drizzle with more dressing and sprinkle the remaining peanuts on top to serve.

Tips & Variations

• Use leftover rice for easier preparation and better crispiness in the oven or air fryer.
• Adjust the amount of chilli oil and fresh red chilli to control the heat level.
• Substitute chicken with tofu or shrimp for a vegetarian or seafood option.
• Toast the sesame seeds and peanuts lightly for extra nuttiness.

Storage

Store any leftover salad without dressing in an airtight container in the fridge for up to 2 days. Keep the dressing separate to preserve freshness. Reheat the crispy rice alone in a dry skillet or oven to restore crunch before assembling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the rice and dressing in advance, but it’s best to assemble the salad just before serving to keep the rice crispy and the herbs fresh.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or tamari, this dish is suitable for gluten-free diets.

Satay Crispy Rice Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

Satay Crispy Rice Salad is a vibrant and crunchy dish featuring crispy oven-roasted rice topped with a fresh mix of chicken, edamame, herbs, and a creamy, flavorful satay peanut dressing. This recipe combines textures and bold Southeast Asian flavors for a refreshing and satisfying meal perfect for lunch or dinner.

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

Ingredients

Scale 1x2x3x

Rice and Seasoning

• 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)

Protein and Vegetables

• 2 cooked chicken breasts, chopped or shredded
• 1 cup podded edamame beans
• 3 scallions, finely sliced
• 1 cucumber, diced
• 1 red chilli, finely sliced (optional)

Herbs and Nuts

• A handful of Thai basil, chopped
• A handful of mint leaves, chopped
• A handful of cilantro, chopped
• ⅓ cup roasted peanuts, crushed
• 1 tablespoon sesame seeds

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: If not using leftover rice, rinse ⅔ cup uncooked long-grain rice and add it to a small pot with 1 cup water. Bring to a boil over high heat until foamy bubbles appear, then cover with a lid, reduce heat to low, and cook for 12 minutes. Remove from heat and keep covered for another 10 minutes to steam. Fluff with a fork and spread the rice on a parchment-lined tray to cool in the fridge for at least 10 minutes.
2. Prepare the crispy rice: Preheat the oven to 400°F (200°C). Transfer the cooked and cooled rice (fresh or leftover) to a parchment-lined tray. Drizzle with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chilli oil, mixing gently to combine. Spread rice thinly and evenly on the tray. Bake for 25-30 minutes until golden and crispy, checking at 15 and 20 minutes to stir or rotate to prevent burning. Alternatively, air fry at 400°F (200°C) for 15 minutes, stirring occasionally.
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 thoroughly with a fork to form a thick paste. Slowly add ½ cup water while stirring until you achieve a creamy, heavy-cream-like consistency.
4. Assemble the salad: In a large mixing or serving bowl, combine the chopped chicken, podded edamame, diced cucumber, sliced scallions, chopped cilantro, mint, Thai basil, red chilli if using, most of the crushed peanuts, and sesame seeds. Top with the crispy rice layer.
5. Add the dressing and toss: Pour about half of the satay dressing over the salad and gently mix to combine all ingredients. Drizzle over the remaining dressing and scatter the rest of the crushed peanuts on top to serve.

Notes

• Use day-old rice or cooled freshly cooked rice for best crispiness.
• Adjust the chilli oil and fresh red chilli to your preferred spice level.
• For a vegetarian version, replace chicken with tofu and swap fish sauce with soy sauce or tamari.
• The crispy rice can be made ahead and stored in an airtight container for a day or two.
• If you do not have an oven, the air fryer method works well to crisp the rice.

Keywords: satay salad, crispy rice salad, peanut dressing, chicken edamame salad, Southeast Asian salad