The Zesty Satay Crispy Rice Salad Recipe Everyone Will Love
Crispy rice salad brings an electrifying twist to traditional Southeast Asian fare that will spark your culinary curiosity.
Unexpected textures dance across your plate with each delightful bite.
Nutty peanuts and fragrant herbs create a symphony of flavors that challenge ordinary salad expectations.
Succulent protein mingles with crunchy rice fragments, promising an adventure for adventurous palates.
Light yet satisfying, this dish breaks free from mundane meal patterns.
Vibrant ingredients communicate a narrative of bold, uncompromising taste.
Satay Crispy Rice Salad That You Can’t Resist
Unlock Culinary Magic with Satay Crispy Rice Salad
Ingredients Needed for Satay Crispy Rice Salad
For the Rice Base:For the Crispy Rice Seasoning:For the Protein:For the Fresh Herbs and Vegetables:For the Satay Dressing:For the Garnish:Step-by-Step Satay Crispy Rice Salad Instructions
Step 1: Cook Perfect Rice
Combine rice and water in a small pot. Bring to a boil over high heat, then cover and simmer on low for 12 minutes.
Let the rice steam for 10 minutes after cooking. Gently fluff with a fork and spread on a parchment-lined tray.
Refrigerate for at least 10 minutes to cool completely.
Step 2: Transform Rice into Crispy Delight
Heat the oven to 400°F (200°C).
Prepare the cooled rice with a delicious flavor mixture:Mix these ingredients thoroughly with the rice. Spread the rice in a thin, even layer on the parchment-lined tray.
Bake for 25-30 minutes, keeping a close eye after 15 minutes to prevent burning. You want golden, crispy edges that crunch with every bite.
Step 3: Create Satay Dressing Magic
In a bowl or jar, blend the following into a rich, creamy sauce:Gradually add water while stirring to achieve a smooth, heavy cream-like consistency.
Step 4: Assemble Vibrant Salad
Combine in a large bowl:Add the crispy rice and half the dressing, tossing gently to mix.
Drizzle with additional dressing and sprinkle remaining peanuts on top before serving.
Tips to Make This Salad a Staple
Variations to Keep It Fresh and Exciting
Pairing Suggestions to Accompany the Salad
Storage Tips for Satay Crispy Rice Salad
Store leftover crispy rice salad in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate to maintain the rice’s crispiness.
Freeze individual portions in sealed containers for maximum 1 month. Separate rice, protein, and vegetables to prevent sogginess.
Spread rice on a baking sheet, bake at 375F for 10-12 minutes to restore crispiness. Warm protein and vegetables separately to prevent overcooking.
Avoid microwaving if possible, as it will make crispy rice soggy. If needed, reheat at 50% power in short 30-second intervals, stirring between each interval.
FAQs
Use parchment paper or a silicone baking mat to ensure the crispy rice doesn’t stick and breaks easily when removing from the tray.
Yes, replace chicken with tofu or tempeh and use vegetarian fish sauce or soy sauce as a substitute to maintain the umami flavor.
You can use a combination of herbs you have available, such as parsley or basil, though Thai herbs will provide the most authentic flavor profile.
The spice level depends on the amount of red chili and chili oil you add. You can control the heat by adjusting these ingredients to suit your preference.
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Satay Crispy Rice Salad Recipe
- Total Time: 1 hour 7 minutes
- Yield: 4 1x
Description
Southeast Asian flavors dance through this crispy rice salad, delivering a harmonious blend of crunchy textures and bold satay-inspired seasonings. Zesty herbs, grilled protein, and caramelized rice create a delightful culinary journey you’ll savor with every refreshing bite.
Ingredients
Protein:
- 2 Cooked chicken breasts, chopped or shredded
- 1 cup Edamame beans, shelled
Base and Greens:
- 2 cups Cooked long-grain rice (or 2/3 cup uncooked)
- 3 Scallions, finely sliced
- 1 Cucumber, diced
- 1 Red chili, finely sliced (optional)
- 1 handful Thai basil, chopped
- 1 handful Mint leaves, chopped
- 1 handful Cilantro, chopped
Seasonings and Garnishes:
- 1 tablespoon Sesame oil
- 1 tablespoon Chili oil
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame seeds
- 1/3 cup Roasted peanuts, crushed
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
- Prepare the rice by combining it with water in a small pot. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Allow the rice to rest, covered, for an additional 10 minutes after cooking.
- Gently fluff the rice with a fork and spread it evenly on a parchment-lined tray. Refrigerate for at least 10 minutes to cool completely.
- Heat the oven to 400F (200C). Transfer the chilled rice to the tray and season with soy sauce, sesame oil, and chili oil. Thoroughly mix to coat each grain.
- Spread the rice in a thin, uniform layer. Bake for 25-30 minutes, monitoring closely at 15 and 20 minutes to prevent burning. The rice should develop golden, crispy edges.
- Create the satay dressing by combining peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam in a bowl or jar. Whisk into a thick paste.
- Gradually add water while continuously stirring until the dressing reaches a smooth, creamy consistency similar to heavy cream.
- In a large mixing bowl, combine edamame, cucumber, chicken, herbs, red chili, most of the peanuts, sesame seeds, and scallions.
- Add the crispy rice and half the prepared dressing. Toss gently to ensure even distribution.
- Finish by drizzling additional dressing and sprinkling the remaining peanuts over the top before serving.
Notes
- Refrigerate rice after cooking to help achieve maximum crispiness and prevent clumping during baking.
- Use day-old or leftover rice for even better texture and guaranteed crispy results.
- Drizzle oils evenly across rice to ensure consistent flavor and crunchiness throughout the dish.
- Experiment with protein alternatives like tofu, shrimp, or plant-based options for dietary flexibility.
- Toast sesame seeds and peanuts briefly to enhance their nutty flavor and aromatic profile.
- Adjust dressing consistency by adding water gradually to prevent over-thinning.
- Check rice every 5 minutes during baking to prevent burning and maintain perfect golden color.
- Customize herb combinations based on personal preference or seasonal availability.
- For gluten-free version, replace soy sauce with tamari or coconut aminos.
- Prep Time: 25 minutes
- Cook Time: 42 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Indonesian
Nutrition
- Serving Size: 4
- Calories: 438 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.