Description
Culinary magic meets Thai street food in this Satay Crispy Rice Salad, blending crunchy textures and bold flavors. Zesty herbs, grilled protein, and crisp rice create an irresistible harmony that brings Southeast Asian cuisine right to your plate.
Ingredients
Scale
Protein:
- 2 cooked chicken breasts, chopped or shredded
- 1 cup podded edamame beans
Base:
- 2 cups cooked long-grain rice (or 2/3 cup uncooked rice)
- 1/3 cup roasted peanuts, crushed
Vegetables and Herbs:
- 3 scallions, finely sliced
- 1 cucumber, diced
- 1 red chili, finely sliced (optional)
- 1 handful of Thai basil, chopped
- 1 handful of mint leaves, chopped
- 1 handful of cilantro, chopped
Oils and Sauces:
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame seeds
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 (or honey)
- 1/2 cup water
Instructions
- Prepare rice by combining it with water in a pot, bringing to a boil, then simmering on low heat for 12 minutes. Allow to steam for 10 minutes, fluff with a fork, and spread on a parchment-lined tray. Refrigerate for at least 10 minutes to cool and dry.
- Heat oven to 400F (200C). Distribute rice evenly on a parchment-lined baking sheet. Drizzle with soy sauce, sesame oil, and chili oil, ensuring uniform coating. Arrange in a single, flat layer for even crisping. Bake for 25-30 minutes, rotating tray at 15 and 20 minutes to achieve golden, crunchy texture.
- Craft dressing by whisking peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam in a mixing bowl. Gradually incorporate water, stirring continuously until achieving a smooth, creamy consistency.
- Combine crispy rice in a large mixing bowl with edamame, cucumber, chicken, fresh herbs (cilantro, mint, Thai basil), chili, most of the peanuts, sesame seeds, and scallions. Pour half the dressing over the mixture and toss thoroughly to distribute flavors evenly.
- Final presentation involves drizzling remaining dressing over the salad and garnishing with reserved peanuts. Serve immediately to maintain crisp rice texture.
Notes
- Use day-old rice or cook rice a day ahead for better crispiness, allowing excess moisture to evaporate naturally.
- Spread rice in a thin, even layer for maximum crunch, ensuring no overlapping pieces for uniform browning.
- Swap chicken with tofu for vegetarian version or use cauliflower rice for low-carb alternative, maintaining similar flavor profile.
- Toast sesame seeds and peanuts briefly before adding to intensify nutty undertones and provide extra aromatic dimension to the salad.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Indonesian
Nutrition
- Serving Size: 4
- Calories: 482 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg