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Satay Crispy Rice Salad

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This Satay Crispy Rice Salad is a flavorful, crunchy twist on the viral crispy rice trend. Featuring tender chicken, crisp veggies, and a creamy peanut dressing, this dish is perfect for a high-protein meal, quick healthy recipes, and easy dinner ideas. The crispy rice adds an irresistible texture, making it a must-try for those looking for simple high-protein meals or recipes for appetizers and snacks.

Ingredients

Scale

  1. For the Salad:

    • 2 cups cooked long-grain rice (or 2/3 cup uncooked rice)

    • 1 tbsp sesame oil

    • 1 tbsp chili oil

    • 1 tbsp soy sauce (or tamari for gluten-free)

    • 2 cooked chicken breasts, chopped or shredded

    • 1 cup podded edamame beans

    • 3 scallions, finely sliced

    • 1 cucumber, diced

    • 1 tbsp sesame seeds

    • Handful of Thai basil, chopped

    • Handful of mint leaves, chopped

    • Handful of cilantro, chopped

    • 1/3 cup roasted peanuts, crushed

    • 1 red chili, finely sliced (optional)

  2. For the Peanut Satay Dressing:

    • 1/2 cup natural peanut butter

    • 2 tbsp soy sauce

    • 1 tbsp sesame oil

    • 2 tsp fish sauce

    • 1 tbsp sweet chili jam (or honey)

    • 1/2 cup water

Instructions

  • Cook the Rice: If using fresh rice, add 2/3 cup of rice to a pot with 1 cup of water. Bring to a boil, cover, and cook on low heat for 12 minutes. Let steam for 10 minutes, then fluff and spread onto a parchment-lined tray. Refrigerate for at least 10 minutes.

  • Crisp the Rice: Preheat oven to 400°F (200°C). Spread rice onto a parchment-lined tray. Drizzle with soy sauce, sesame oil, and chili oil. Mix well and spread in a single layer. Bake for 25-30 minutes, checking at 15 and 20 minutes, until golden and crispy.

  • Make the Dressing: In a bowl, mix peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam. Slowly drizzle in water, stirring until smooth and creamy.

  • Assemble the Salad: In a large bowl, combine crispy rice, edamame, cucumber, chicken, cilantro, mint, Thai basil, chili (if using), most of the peanuts, sesame seeds, and scallions. Add half of the dressing and mix well.

 

  • Serve: Drizzle with more dressing and scatter remaining peanuts. Enjoy!

Notes

  • To make the salad spicier, add more chili oil or fresh red chili.

  • For a vegetarian version, replace the chicken with extra edamame or tofu.

  • You can prep the crispy rice in advance and store it in the fridge for up to a day before assembling the salad.

 

  • Use tamari to make it gluten-free or soy-free alternatives like coconut aminos.

Nutrition

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