Satay Crispy Rice Salad

The aroma of crispy rice mingling with fresh herbs and a creamy peanut dressing creates an irresistible charm in the kitchen. This Satay Crispy Rice Salad combines textures and flavors in a delightful way, taking about 45 minutes to prepare. The golden, crisp rice contrasts perfectly with the freshness of vegetables and herbs, making it a standout dish.

This recipe is perfect for those who want a vibrant meal for lunch or dinner. It’s great for meal prep, as the components can be made ahead and assembled when ready to serve, allowing you to enjoy a fresh and tasty salad any day of the week.

Why You’ll Love This Recipe

• The crispy rice provides a delightful crunch that enhances every bite.
• Fresh herbs bring brightness and depth to the flavors.
• It’s a versatile salad that can easily accommodate leftovers.
• The creamy peanut dressing ties all the ingredients together beautifully.

What You’ll Need

Gather the following ingredients to create this delicious salad:

For the Salad

• 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)
• 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)

For the 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

Make sure to use gluten-free soy sauce if needed.

Substitutions & Swaps

• Use quinoa for a gluten-free base.
• Substitue chicken with tofu for a vegetarian option.
• Swap roasted peanuts for cashews for a different flavor.
• Use sriracha instead of chili oil for added heat.

How to Make It

Follow these simple steps to create a delicious salad.

Cook the Rice

Begin by cooking your rice, skipping this step if you’re using leftover rice. Add ⅔ cup of rice to a small pot with a lid, add 1 cup of water, and set over high heat until foamy bubbles appear. Cover with the lid, reduce heat to low, and cook for 12 minutes. Afterward, remove from heat (keeping the lid on) and let it sit for 10 minutes to finish steaming. Once done, fluff with a fork and spread onto an oven tray lined with parchment paper. Pop the tray into the fridge to cool for at least 10 minutes.

Make the Crispy Rice

Preheat your oven to 400°F (200°C). If you’re using leftover rice, transfer it to a parchment paper-lined oven tray. If you’re using freshly cooked rice, retrieve the tray from the fridge. Drizzle 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of chili oil over the rice, mixing to incorporate. Spread the seasoned rice in a thin, even layer and bake for 25-30 minutes until crispy. Check at 15 minutes and rotate the tray if necessary. Also check at 20 minutes to prevent burning. Alternatively, air fry for 15 minutes at 400°F (200°C), stirring occasionally.

Prepare the Dressing

In a bowl or jar, combine ½ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, and 1 tablespoon of sweet chili jam. Using a fork, mix into a thick paste. It will take a bit of effort, but keep stirring until combined. Slowly drizzle in ½ cup of water while mixing to achieve a creamy dressing with the consistency of heavy cream.

Assemble the Salad

Once the rice is golden and crispy at the edges, remove it from the oven. In a mixing bowl or serving bowl, combine edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the peanuts, sesame seeds, and scallions. Pour the crispy rice on top and drizzle roughly half of the dressing over. Mix well to combine. Serve with additional dressing and scatter the remaining peanuts on top.

How to Store It

Fridge: consume within 3-4 days in an airtight container.
Freezer: no, rice loses texture when frozen.
Reheat: place in the microwave for 1-2 minutes, or until warmed.

Tips for Best Results

• Ensure your rice is cooled before baking for optimal crispiness.
• Use fresh herbs right before serving for best flavor.
• Adjust the amount of chili based on your spice preference.

Serving Suggestions

• Pair with grilled meats for a complete meal.
• Serve alongside a refreshing cucumber salad.
• Perfect as a vibrant side for gatherings and picnics.