why make this recipe
This salad is crunchy, fresh and full of peanut satay flavor. It uses crispy rice for a fun texture, cooked chicken for protein, and fresh herbs for bright taste. It comes together fast and works well for lunch, a light dinner, or a party dish.
introduction
This Satay Crispy Rice Salad mixes warm, crunchy rice with a creamy peanut dressing and fresh vegetables. If you like bold flavors and simple bowls, you may also enjoy this beef rice stuffed bell peppers recipe for another easy rice meal.
how to make Satay Crispy Rice Salad
Make the rice, crisp it in the oven or air fryer, make the peanut dressing, then toss everything together. Follow the steps below for clear timing and tips while you cook.
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)
For the 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
Directions :
- Cook your rice (skip this step if you’re using leftover rice). Add ⅔ cup of rice to a small pot you have a lid for. Add 1 cup of water, then set over high heat until you see foamy bubbles on top. Pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread onto an oven tray lined with parchment paper and pop it into the fridge to cool for at least 10 minutes.
- Make your crispy rice (oven instructions). Heat 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 your fresh rice, get the tray out of the fridge. Pour 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of chili oil over the rice, then mix it through the rice. Spread the seasoned rice into a thin, even layer (ideally one layer), then pop it into the oven for 25–30 minutes, to crisp up. Check the rice after 15 minutes to see how it’s going – some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too, as it can easily burn and again, all ovens are different. You can also do this in the air fryer: air fry for 15 minutes at 400°F/200°C, stirring a couple of times throughout the cooking process.
- Make the dressing. Add 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 to a bowl or a jar. Use a fork to mix into a thick paste. It’ll seem like it won’t come together, but just keep mixing. Slowly drizzle in ½ cup of water, mixing as you do, until you get a lovely creamy dressing, with the consistency of heavy cream.
- Finish the salad. Once your rice looks lovely and golden and crispy around the edges, remove it from the oven. Add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if you’re using it), most of the peanuts, sesame seeds and scallions to a mixing bowl, or straight into a serving bowl. Pour the crispy rice on top, then pour roughly half the dressing on top. Mix well to combine. Drizzle over more of the dressing and scatter over the remaining peanuts to serve.
how to serve Satay Crispy Rice Salad
Serve warm or at room temperature. Toss the salad just before serving so the rice keeps some crunch. Add extra herbs or sliced lime wedges on the side for brightness. This salad works well on a large platter for a group or in bowls for individual portions.
how to store Satay Crispy Rice Salad
Store leftover salad and dressing separately in airtight containers in the fridge for up to 3 days. Keep the crispy rice in a separate container at room temperature if you want it to stay crisp. If the rice softens, reheat in a dry pan or oven to bring back some crunch before mixing.
tips to make Satay Crispy Rice Salad
- Use day-old rice if you can — it crisps more easily.
- Spread the rice thin on the tray to get even browning.
- Taste the dressing and add more water if you want it thinner, or more peanut butter if you want it thicker.
- Chop the herbs just before serving for the best fresh flavor.
- If you want more heat, add extra sliced red chilli or a splash of chilli oil.
variation (if any)
- Make it vegetarian: use baked tofu or extra edamame instead of chicken, and swap fish sauce for soy sauce.
- Make it spicy: add sriracha or extra sweet chilli jam to the dressing.
- Add veg: shredded carrot, bell pepper, or shredded cabbage all work well.
FAQs
Q: Can I use different rice for this salad?
A: Yes. Long-grain rice works best for crisping, but medium-grain will also work. Avoid very sticky rice.
Q: Can I make the dressing ahead?
A: Yes. The dressing keeps in the fridge for up to 5 days. Stir or shake before using.
Q: How do I keep the rice crispy?
A: Store the crispy rice separate and only mix it into the salad right before serving. Reheat briefly in a dry pan or oven to refresh its crunch.
Q: Is this salad good cold?
A: It is okay cold, but the crispy rice is best warm or at room temperature. The flavors are still good when chilled.
Satay Crispy Rice Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Description
This salad is crunchy, fresh, and full of peanut satay flavor, combining crispy rice with a creamy peanut dressing and fresh vegetables.
Ingredients
- 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
Instructions
- Cook your rice (skip 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, then set over high heat until you see foamy bubbles. Cover, reduce to low, and cook for 12 minutes. Remove from heat (still covered) and steam for 10 more minutes.
- Fluff the grains with a fork, then spread onto an oven tray lined with parchment paper, and refrigerate to cool for at least 10 minutes.
- Preheat the oven to 400°F (200°C). Transfer rice to a lined oven tray, pour over sesame oil, soy sauce, and chili oil, then mix through the rice. Spread into an even layer and bake for 25–30 minutes, checking and rotating after 15 minutes.
- Make the dressing by mixing peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam in a bowl. Gradually drizzle in the water while mixing until you reach a creamy consistency.
- Combine the edamame, cucumber, chicken, cilantro, mint, Thai basil, if using, peanuts, sesame seeds, and scallions in a bowl. Add the crispy rice and pour over half the dressing. Mix well and add more dressing as desired.
- Serve warm or at room temperature. Toss just before serving for crunch. Add herbs or lime wedges for extra brightness.
Notes
Use day-old rice for better crisping. Store leftover salad and dressing separately. Reheat crispy rice in a dry pan for freshness before mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
