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Satay Crispy Rice Salad: A Flavor Adventure

Satay Crispy Rice Salad
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This Satay Crispy Rice Salad combines bold satay flavor with vibrant herbs, crunchy vegetables, and irresistibly crispy rice clusters. It’s a vibrant, crowd-pleasing dish that feels gourmet but is easy enough for weeknights.

Ingredients

Scale
    • For the Crispy Rice:
    • 3 cups cooked jasmine or short-grain rice (preferably day-old)
    • 1 tbsp soy sauce (or tamari)
    • 1 tsp sesame oil
    • Vegetable oil for frying (about 1/2 to 1 inch deep)
    • Salt to taste

 

    • For the Satay Chicken (or Tofu/Tempeh):
    • 1 lb boneless chicken thighs or breasts, cubed (or 1 block tofu/tempeh, cubed)
    • 3 tbsp soy sauce (or tamari)
    • 2 tbsp lime juice
    • 1 tbsp honey or maple syrup
    • 1 tbsp peanut or vegetable oil
    • 2 cloves garlic, minced
    • 1 tbsp grated fresh ginger
    • 1/2 tsp red pepper flakes (optional)

 

    • For the Satay Dressing:
    • 1/2 cup creamy peanut butter
    • 1/4 cup warm water
    • 3 tbsp soy sauce (or tamari)
    • 2 tbsp lime juice
    • 1 tbsp rice vinegar
    • 1 tbsp honey or maple syrup
    • 1 clove garlic, minced
    • 1 tsp grated fresh ginger
    • 1/2 tsp sesame oil
    • Pinch of red pepper flakes (optional)

 

  • For the Salad Assembly:
  • 4–5 cups mixed greens or lettuce
  • 1 cup chopped cilantro
  • 1/2 cup chopped mint leaves
  • 1 large cucumber, sliced or julienned
  • 1 large carrot, shredded
  • 4–5 scallions, sliced
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges, for serving

Instructions

  1. Prep Rice: Toss cold cooked rice with soy sauce, sesame oil, and a pinch of salt.
  2. Marinate Protein: Mix marinade and coat chicken/tofu/tempeh. Let sit 15-20 minutes.
  3. Cook Satay: Sauté marinated protein in oil until browned and cooked through. Set aside.
  4. Fry Rice: Heat oil in a pan to 350°F (175°C). Fry rice in batches 3–5 minutes until crispy. Drain on paper towels and salt.
  5. Make Dressing: Whisk all dressing ingredients until smooth, adding water to thin.
  6. Assemble Salad: In a large bowl, combine greens, herbs, cucumber, carrot, and scallions.
  7. Add Protein & Rice: Top salad with cooked satay and crispy rice just before serving.
  8. Dress & Serve: Drizzle dressing, toss gently, and garnish with peanuts and lime wedges.

Notes

Use day-old rice for best crisp. Add mango or pineapple for a fruity twist. Double the dressing—it’s great on everything!

Nutrition

Keywords: satay salad, crispy rice, peanut dressing, Thai-inspired, gluten-free optional

Find it online: https://kierasrecipes.com/satay-crispy-rice-salad/