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The Recipe Satay Crispy Rice Salad That You Will Follow

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This Satay Crispy Rice Salad is a flavorful and satisfying dish inspired by the viral crispy rice trend. Crunchy golden rice is paired with juicy satay-style chicken, fresh herbs, and crisp vegetables, all tossed in a rich and creamy peanut butter dressing. A perfect balance of textures and flavors that makes for a delicious meal or side dish.

Ingredients

Scale

  1. For the Salad:

    • 2 cups Cooked long-grain rice (or ⅔ cup uncooked)
    • 1 tablespoon Sesame oil
    • 1 tablespoon Chili oil
    • 1 tablespoon Soy sauce (or tamari for gluten-free)
    • 2 Cooked chicken breasts, chopped or shredded
    • 1 cup Edamame beans, shelled
    • 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 Peanut Satay Dressing:

    1. ½ cup Natural peanut butter
    2. 2 tablespoons Soy sauce
    3. 1 tablespoon Sesame oil
    4. 2 teaspoons Fish sauce
    5. 1 tablespoon Sweet chili jam
    6. ½ cup Water

Instructions

  • Cook the Rice:
    If using uncooked rice, add ⅔ cup rice and 1 cup water to a small pot. Bring to a boil over high heat, then cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let steam for 10 minutes with the lid on.
    Fluff the rice with a fork, spread it onto a parchment-lined tray, and refrigerate for at least 10 minutes.

  • Crisp the Rice:
    Preheat the oven to 400°F (200°C).
    Transfer cooled or leftover rice to a parchment-lined tray. Drizzle with soy sauce, sesame oil, and chili oil, then mix well.
    Spread the rice into a thin, even layer and bake for 25-30 minutes, checking at 15 and 20 minutes to prevent burning. The rice should be crispy and golden around the edges.

  • Make the Satay Dressing:
    In a bowl or jar, mix peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam into a thick paste.
    Slowly drizzle in water, stirring continuously, until the dressing is smooth and creamy (like heavy cream).

 

  • Assemble the Salad:
    In a large bowl, combine edamame, cucumber, chicken, cilantro, mint, Thai basil, red chili (if using), most of the peanuts, sesame seeds, and scallions.
    Add the crispy rice and half the dressing, then toss to combine.
    Drizzle over more dressing and sprinkle with the remaining peanuts before serving.

Notes

  • Make sure the rice crisps up well in the oven; check for crispiness at the 20-minute mark to avoid burning.
  • For a more vibrant flavor, you can adjust the chili oil and fish sauce based on your taste preferences.

 

  • This salad can be served warm or cold. It’s perfect for meal prepping and can be stored in the fridge for 2-3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/the-recipe-satay-crispy-rice-salad-that-you-will-follow/