Description
This Satay Crispy Rice Salad is a vibrant and flavorful dish that combines crispy rice with a savory satay dressing, making it the perfect balance of textures and flavors. The crispy rice gives a satisfying crunch, while the creamy peanut sauce adds richness and spice. Perfect as a side dish or a light main, this salad brings a unique twist to traditional rice salads.
Ingredients
For the Salad:
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2 cups cooked rice (preferably day-old rice for better texture)
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1 tbsp vegetable oil
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1/2 cup shredded carrots
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1/2 cup cucumber, thinly sliced
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1/4 cup red bell pepper, thinly sliced
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1/4 cup fresh cilantro, chopped
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1/4 cup roasted peanuts, chopped (for garnish)
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1–2 tbsp sesame seeds (optional, for garnish)
For the Satay Dressing:
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1/4 cup peanut butter (smooth or crunchy)
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2 tbsp soy sauce
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1 tbsp honey (or maple syrup for a vegan option)
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 tbsp lime juice
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1 tsp garlic, minced
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1/2 tsp chili flakes or sriracha (optional, for heat)
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Water to thin, as needed
Instructions
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Make the crispy rice:
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Heat the vegetable oil in a large skillet over medium-high heat.
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Add the cooked rice to the skillet and press it down with a spatula. Let it cook without stirring for about 5-7 minutes, or until the bottom becomes golden and crispy.
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Flip the rice over in sections, cooking the other side until crispy as well. Once crispy, remove from heat and let it cool for a few minutes. Once cooled, break the rice into chunks.
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Prepare the satay dressing:
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In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, garlic, and chili flakes (or sriracha).
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Add water a little at a time to thin out the dressing to your desired consistency (it should be pourable but not too runny).
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Assemble the salad:
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In a large bowl, combine the crispy rice, shredded carrots, cucumber, red bell pepper, and cilantro.
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Pour the satay dressing over the salad and toss to combine until everything is well coated.
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Garnish and serve:
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Top the salad with chopped peanuts, sesame seeds, and extra cilantro if desired. Serve immediately as a light main dish or as a side.
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Notes
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Day-old rice works best for making crispy rice, as it’s drier and holds up better in the pan.
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For a vegetarian or vegan version, make sure to use maple syrup instead of honey, and check that your soy sauce is gluten-free if needed.
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Add protein like grilled chicken, tofu, or shrimp if you’d like to make this a heartier main dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Sautéing, Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0g