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
Scale
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