Tasty Satay Crispy Rice Salad (Print Version)
# 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:
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!
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.
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.
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:
01 -
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!
02 -
The salad lasts for up to 4 days in the fridge, but the rice won't stay crunchy once it's dressed.
03 -
Got leftover dressing? It'll taste awesome on grilled meats, plain rice, or even spread on toast!