Crispy Rice Satay Salad (Print Version)
# Ingredients:
→ For the salad
01 -
2 cups cooked long-grain rice (or 2/3 cup uncooked rice)
02 -
1 tablespoon sesame oil
03 -
1 tablespoon chilli oil
04 -
1 tablespoon soy sauce (GF soy sauce or tamari)
05 -
2 cooked chicken breasts, chopped or shredded
06 -
1 cup podded edamame beans
07 -
3 scallions, finely sliced
08 -
1 cucumber, diced
09 -
1 tablespoon sesame seeds
10 -
A handful of Thai basil, chopped
11 -
A handful of mint leaves, chopped
12 -
A handful of cilantro, chopped
13 -
1/3 cup roasted peanuts, crushed
14 -
1 red chilli, finely sliced (optional)
→ For the peanut satay dressing
15 -
1/2 cup natural peanut butter
16 -
2 tablespoons soy sauce
17 -
1 tablespoon sesame oil
18 -
2 teaspoons fish sauce
19 -
1 tablespoon sweet chilli jam
20 -
1/2 cup water
# Instructions:
01 -
Add 2/3 cup of rice to a small pot with a lid. Add 1 cup of water, set over high heat until foamy bubbles appear. Cover, reduce heat to low and cook for 12 minutes. Remove from heat (keeping lid on) and let steam for 10 minutes. Fluff with a fork, spread onto a parchment-lined tray and refrigerate for at least 10 minutes. Skip if using leftover rice.
02 -
Heat oven to 400F/200C. Place rice on parchment-lined tray. Mix through 1 tablespoon each of soy sauce, sesame oil, and chili oil. Spread in a thin, even layer and bake for 25-30 minutes until crispy. Check at 15 and 20 minutes, rotating tray if needed to prevent burning.
03 -
Combine 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chili jam. Mix into a thick paste, then slowly drizzle in 1/2 cup water while stirring until creamy and smooth, like heavy cream consistency.
04 -
Once rice is golden and crispy, combine in a bowl with edamame, cucumber, chicken, herbs, chili (if using), most of the peanuts, sesame seeds, and scallions. Add crispy rice and half the dressing, mix well. Top with remaining dressing and peanuts to serve.
# Notes:
01 -
Use natural peanut butter (just peanuts and salt) for best flavor. Smooth or chunky works well.
02 -
The salad keeps for about 4 days in the fridge without getting soggy, but rice loses crispiness once dressed.
03 -
Extra dressing keeps well and is great on grilled chicken, steamed rice, or as a toast topping.