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Satay Crispy Rice Salad Recipe


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  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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

Scale

For the Salad:

  • 2 cups cooked rice (preferably day-old rice for better texture)

  • 1 tbsp vegetable oil

  • 1/2 cup shredded carrots

  • 1/2 cup cucumber, thinly sliced

  • 1/4 cup red bell pepper, thinly sliced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup roasted peanuts, chopped (for garnish)

  • 12 tbsp sesame seeds (optional, for garnish)

For the Satay Dressing:

  • 1/4 cup peanut butter (smooth or crunchy)

  • 2 tbsp soy sauce

  • 1 tbsp honey (or maple syrup for a vegan option)

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1 tbsp lime juice

  • 1 tsp garlic, minced

  • 1/2 tsp chili flakes or sriracha (optional, for heat)

  • Water to thin, as needed


Instructions

  1. Make the crispy rice:

    • Heat the vegetable oil in a large skillet over medium-high heat.

    • 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.

    • 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.

  2. Prepare the satay dressing:

    • In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, garlic, and chili flakes (or sriracha).

    • Add water a little at a time to thin out the dressing to your desired consistency (it should be pourable but not too runny).

  3. Assemble the salad:

    • In a large bowl, combine the crispy rice, shredded carrots, cucumber, red bell pepper, and cilantro.

    • Pour the satay dressing over the salad and toss to combine until everything is well coated.

  4. Garnish and serve:

    • Top the salad with chopped peanuts, sesame seeds, and extra cilantro if desired. Serve immediately as a light main dish or as a side.

Notes

  • Day-old rice works best for making crispy rice, as it’s drier and holds up better in the pan.

  • 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.

 

  • 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