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Satay Crispy Rice Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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