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
Scale
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