Get ready to fall in love with this Satay Crispy Rice Salad—a dish that’s crunchy, nutty, fresh, and absolutely bursting with flavor! Imagine crispy golden rice, tossed with a creamy, slightly spicy peanut satay dressing, and paired with crunchy veggies and fresh herbs. It’s the perfect combination of texture and taste, making every bite an exciting adventure.
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Whether you’re looking for a unique side dish, a light yet satisfying main course, or a fun twist on a traditional salad, this one’s a must-try!
Why You’ll Love This Recipe
Incredible Crunch: Crispy rice + fresh veggies = a texture lover’s dream.
Bold, Peanutty Flavor: That satay dressing is rich, creamy, and just the right amount of spicy.
Healthy & Satisfying: Packed with fiber, protein, and fresh ingredients.
Perfect for Meal Prep: Make ahead and enjoy it all week long!
Customizable: Swap in your favorite proteins, veggies, or extra spice!
Ingredients in Satay Crispy Rice Salad
Cooked Rice: Chilled and crisped to golden perfection in a pan.
Peanut Butter: The base of the creamy satay dressing—rich, nutty, and delicious.
Coconut Milk: Adds creaminess and a hint of tropical flavor.
Soy Sauce: Brings in that deep umami taste.
Lime Juice: For a bright, zesty contrast.
Honey or Maple Syrup: A touch of sweetness to balance the flavors.
Garlic & Ginger: Bold aromatics for extra depth.
Sriracha or Chili Flakes: For a bit of heat (optional but highly recommended!).
Crispy Veggies (Cabbage, Carrots, Cucumbers): Fresh, crunchy, and colorful.
Fresh Herbs (Cilantro, Mint, or Basil): Bright and fragrant.
Crushed Peanuts & Sesame Seeds: For extra crunch and nutty goodness.
Protein Add-ins (Optional): Grilled chicken, tofu, shrimp, or even crispy tempeh.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Rice: Spread cooked, chilled rice in a hot pan with a little oil. Let it crisp up until golden brown, flipping occasionally for even crunch.
Make the Satay Dressing: In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, ginger, and sriracha until smooth. Adjust seasoning to taste.
Chop the Veggies: Shred the cabbage, julienne the carrots, and thinly slice the cucumbers.
Assemble the Salad: In a large bowl, toss the crispy rice, veggies, and fresh herbs together.
Drizzle & Toss: Pour the satay dressing over the salad and toss until everything is well coated.
Garnish & Serve: Top with crushed peanuts, sesame seeds, and extra herbs. Serve immediately and enjoy!
How to Serve Satay Crispy Rice Salad
As a Main Dish: Add grilled chicken, shrimp, or tofu for a protein-packed meal.
As a Side: Pairs beautifully with grilled meats, summer BBQs, or Asian-inspired dishes.
With Extra Crunch: Serve with crispy wonton strips or toasted coconut flakes.
In Lettuce Cups: For a fresh, hand-held twist!
Additional Tips
Use Day-Old Rice: Chilled, leftover rice crisps up much better than fresh rice.
Adjust the Heat: Love spice? Add extra sriracha or a sprinkle of red pepper flakes.
Make it Vegan: Swap honey for maple syrup and use tamari instead of soy sauce.
Store Leftovers Separately: Keep the crispy rice separate until serving to maintain texture.
FAQ
Q1: Can I make this ahead of time?
A1: Yes! Just store the dressing separately and toss it with the salad before serving.
Q2: How do I keep the rice crispy?
A2: Store it in an airtight container at room temperature and crisp it up again in a pan if needed.
Q3: Can I use a different nut butter?
A3: Absolutely! Cashew or almond butter works great too.
Q4: How spicy is this salad?
A4: It’s mild, but you can adjust the heat level by adding more or less sriracha.
Q5: Can I add fruit to this salad?
A5: Yes! Mango or pineapple would add a sweet contrast to the flavors.
Q6: What’s the best way to reheat crispy rice?
A6: Quickly pan-fry it again for 1-2 minutes to bring back the crunch.
Q7: Can I use quinoa instead of rice?
A7: Yes! It won’t be as crispy, but it’s a great alternative.
Q8: What can I use instead of coconut milk?
A8: Greek yogurt or a little water with extra peanut butter will work too.
Q9: Can I add a crunchy topping?
A9: Definitely! Try fried shallots or roasted chickpeas for extra crunch.
Q10: What’s the best protein to add?
A10: Grilled chicken, shrimp, crispy tofu, or even seared steak are all amazing options!
Final Thoughts
This Satay Crispy Rice Salad is the perfect balance of crunch, flavor, and freshness. Whether you’re making it for a quick lunch, a light dinner, or an impressive side dish, it’s guaranteed to be a total crowd-pleaser. Try it once, and you’ll be hooked!
Print
Satay Crispy Rice Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian
Description
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
For the Salad:
- 2 cups Cooked long-grain rice (or 2/3 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
- 1/3 cup Roasted peanuts, crushed
- 1 Red chili, finely sliced (optional)
For the Peanut Satay Dressing:
- 1/2 cup Natural peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Fish sauce
- 1 tablespoon Sweet chili jam
- 1/2 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 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
- Use natural peanut butter (just peanuts and salt) for the best flavor.
- The dressing keeps well and is delicious on grilled chicken, steamed rice, or even toast.
- Customize with shredded cabbage, carrots, bean sprouts, or red onion.
- Swap edamame for peas or broad beans if desired.
- For a vegetarian version, omit chicken and fish sauce, and use extra soy sauce instead.
- For meal prep, store salad ingredients separately and combine just before serving to keep the rice crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg