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Tasty Satay Crispy Rice Salad

Featured in: Fresh and Vibrant Salads That Satisfy and Nourish

This Satay Crispy Rice Salad mixes crispy rice and velvety peanut sauce into one irresistible dish. The rice gets baked till crunchy perfection, then combined with juicy chicken, fresh veggies, and fragrant herbs. The peanut dressing, made with creamy peanut butter and bold seasonings, ties everything together. The vibrant mix of textures—crunchy, tender, creamy, and crispy—is what sets this dish apart. While ideal for meal prep, keep in mind the rice’s crunch may fade after storage. A must-try for fans of bold Thai-inspired flavors or those looking to elevate their salad game.
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Updated on Sat, 01 Mar 2025 18:22:03 GMT
Tasty Satay Crispy Rice Salad Pin it
Tasty Satay Crispy Rice Salad | yummygusto.com

This vibrant Satay Crispy Rice Salad combines golden-brown crunchy rice with fresh greens and a silky peanut sauce dressing. Each forkful delivers satisfying texture and complex flavors - from toasted nuttiness to bright herbs and savory umami elements that create a perfectly balanced dish.

This salad has become a family favorite, with the crispy rice bits always disappearing first. The combination of textures and that rich peanut dressing keeps everyone coming back for more.

Key Ingredients

  • Long-grain rice: Creates the perfect crispy texture and maintains its shape when fried.
  • Natural peanut butter: Forms the base of the authentic satay dressing.
  • Thai basil: Adds distinctive flavor, though regular basil works well too.
  • Fish sauce: Provides essential depth and umami notes.
  • Fresh lime juice: Balances the richness with bright acidity.

Preparation Method

Rice Technique:
Thoroughly coat cold rice with sesame oil before frying for optimal crispiness.
Sauce Making:
Start with smooth peanut butter before adding other ingredients to ensure silky texture.
Building Layers:
Place crispy rice between fresh ingredients to maintain crunch.
Finishing:
Top with crushed peanuts and fresh herbs just before serving.
Luscious Satay Rice Salad Pin it
Luscious Satay Rice Salad | yummygusto.com

Traditional cooking wisdom holds true - day-old rice creates the crispiest texture. Fresh rice simply can't achieve the same golden crunch.

Serving Suggestions

Serve alongside grilled lemongrass chicken or crispy tofu for a complete meal. A light ginger soup or fresh spring rolls make excellent accompaniments.

Recipe Variations

Try almond butter and roasted squash for a fall version, or add chili-lime marinated shrimp for a seafood twist.

Close-up Satay Rice Salad Pin it
Close-up Satay Rice Salad | yummygusto.com

This recipe demonstrates how simple ingredients can create an exceptional dish. The combination of textures and flavors elevates it from a basic salad to a memorable meal.

Frequently Asked Questions

→ Can I make this salad ahead of time?
Totally! You can prep all the parts up to 4 days early. Just wait to add the dressing and crispy rice until serving, so the crunch stays intact.
→ Is there a veggie-friendly substitute for fish sauce?
Of course! Swap in extra soy sauce to get that salty kick while keeping it vegetarian.
→ How do I store leftover peanut dressing?
Put any extra dressing in a sealable container and keep it in the fridge for up to 7 days. Works great as a dip or on grilled chicken too!
→ Can this dish be made gluten-free?
Yep! Just use gluten-free tamari instead of regular soy sauce.
→ What type of rice works best?
Go with long-grain for the best crunch. Day-old or leftover rice is perfect since it’s drier.

Tasty Satay Crispy Rice Salad

A zingy twist on Satay Crispy Rice Salad with crunchy rice, tender chicken, and a creamy peanut satay dressing for a burst of flavor.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Sandra

Category: Healthy Salads

Difficulty: Intermediate

Cuisine: Fusion of Asian Flavors

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the crunchy salad base

01 2 cups of rice that's already been cooked (or 2/3 cup raw)
02 1 tablespoon of sesame oil
03 1 tablespoon of chili oil
04 1 tablespoon of soy sauce (use gluten-free soy sauce or tamari if needed)
05 2 chicken breasts, cooked and either chopped or shredded
06 1 cup of edamame beans, shelled
07 3 green onions, sliced thinly
08 1 cucumber, cut into small pieces
09 1 tablespoon of sesame seeds
10 A small handful of Thai basil, roughly chopped
11 A small handful of mint leaves, chopped
12 A small handful of cilantro, chopped
13 1/3 cup of roasted peanuts, smashed into smaller pieces
14 1 red chili, thinly sliced (optional)

→ For the nutty dressing inspired by satay

15 1/2 cup of peanut butter (use natural if possible)
16 2 tablespoons of soy sauce
17 1 tablespoon of sesame oil
18 2 teaspoons of fish sauce
19 1 tablespoon of sweet chili jam
20 1/2 cup of water

Instructions

Step 01

Put 2/3 cup of uncooked rice in a pot that has a lid, then pour in 1 cup of water. Bring it to a roaring boil. Once the bubbles start to foam, cover it with the lid, lower the heat to a very gentle simmer, and cook for 12 minutes. Take it off the heat but keep that lid on and steam for 10 minutes so it gets fluffy. Fork it up, then lay it all out on a parchment-lined tray to cool in the fridge for 10 minutes. Skip this step if you're using leftover rice!

Step 02

Crank your oven to 400°F (200°C). Spread your cooked rice on a tray lined with parchment paper. Mix it up with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of chili oil. Spread everything into an even layer and bake away for 25-30 minutes until it's nicely crispy. Keep an eye on it at 15- and 20-minute marks and rotate your tray around if it looks like it's browning unevenly.

Step 03

In a bowl, whisk together your peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam to make a thick mixture. Slowly drizzle in the water bit by bit, stirring the whole time until it’s smooth and creamy like the texture of heavy cream.

Step 04

Pour your crispy rice into a big mixing bowl and toss it with the edamame, cucumber, chicken, herbs, chili (if you're using it), most of the peanuts, sesame seeds, and green onions. Mix in about half of that satay dressing to coat everything well. Top with the rest of the dressing and the extra peanuts, then serve it up.

Notes

  1. If you can, stick with peanut butter that's just peanuts and a touch of salt for that clean nutty flavor. Smooth or chunky—either works!
  2. The salad lasts for up to 4 days in the fridge, but the rice won't stay crunchy once it's dressed.
  3. Got leftover dressing? It'll taste awesome on grilled meats, plain rice, or even spread on toast!

Tools You'll Need

  • A small pot with a lid
  • A baking sheet
  • Parchment paper for lining
  • A mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts
  • Soy
  • Fish (from fish sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 542
  • Total Fat: 26.3 g
  • Total Carbohydrate: 43.9 g
  • Protein: 37.2 g