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Satay Crispy Rice Salad

Satay Crispy Rice Salad
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Satay Crispy Rice Salad is a vibrant and flavorful dish that combines the satisfying crunch of crispy fried day-old rice with a rich, nutty, and spicy satay dressing. Enhanced by fresh vegetables and aromatic herbs, this salad delivers a perfect balance of savory, spicy, and tangy notes. Quick to prepare and easily adaptable for various diets, it’s ideal for busy weeknights or casual gatherings.

Ingredients

Scale

Crispy Rice

  • 2 cups day-old cooked rice, fried until golden and crispy

Satay Dressing

  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 2–4 tablespoons water or coconut milk (to thin)

Fresh Vegetables and Herbs

  • 1/2 cucumber, cut into thin matchsticks
  • 1 medium carrot, cut into thin matchsticks
  • 1 bell pepper, cut into thin matchsticks
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup mint leaves, roughly chopped
  • 1/4 cup basil leaves, roughly chopped

Optional Protein

  • Grilled chicken, tofu, or shrimp (about 100-150g), optional

Garnishes (Optional)

  • Chopped peanuts
  • Finely sliced red chilies
  • Crispy fried shallots

Instructions

  1. Prepare the crispy rice: Cook rice a day in advance if possible. Spread the cooled rice thinly on a baking sheet and refrigerate overnight to dry out. Heat a small amount of oil in a skillet and fry the rice in batches over medium heat until golden and crunchy. Set aside to cool.
  2. Make the satay dressing: In a bowl, whisk together the peanut butter, soy sauce or tamari, fresh lime juice, grated garlic and ginger, honey or sugar, and chili flakes. Gradually add water or coconut milk to thin the dressing to a pourable consistency, ensuring a bold, nutty, and spicy flavor profile.
  3. Prep fresh vegetables and herbs: Cut cucumbers, carrots, and bell peppers into thin matchsticks. Roughly chop cilantro, mint, and basil leaves to provide aromatic freshness and balance the dressing’s richness.
  4. Combine everything: In a large mixing bowl, toss the crispy rice with the prepared vegetables, herbs, and satay dressing. If using, fold in the optional grilled protein. Mix thoroughly until all elements are well coated and vibrant.
  5. Serve and garnish: Transfer the salad to a serving dish and top with optional garnishes such as chopped peanuts, sliced red chilies, and crispy fried shallots for extra texture and flavor.

Notes

  • Day-old rice is best to achieve the perfect crispy texture when frying.
  • Adjust the thickness of the satay dressing by adding water slowly to prevent it from becoming too runny.
  • Taste and balance the heat and sweetness as you prepare the dressing.
  • Use generous amounts of fresh herbs to brighten and refresh the salad.
  • Serve immediately after mixing for the best crunch and flavor.
  • Store leftover components separately for better freshness—crispy rice in an airtight container and dressing in a small jar.
  • Avoid freezing the salad to maintain texture; reheat crispy rice in the oven at 350°F (175°C) for 5–8 minutes if needed.

Nutrition

Keywords: satay, crispy rice, salad, peanut dressing, fresh herbs, spicy, gluten free, vegan option, quick recipe

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