Name: Satay Crispy Rice Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southeast Asian
Ingredients: 2 cups cooked long-grain rice (or ⅔ cup uncooked rice); 1 tablespoon sesame oil; 1 tablespoon chili oil; 1 tablespoon soy sauce (GF soy sauce or tamari); 2 cooked chicken breasts, chopped or shredded; 1 cup podded edamame beans; 3 scallions, finely sliced; 1 cucumber, diced; 1 tablespoon sesame seeds; A handful of Thai basil, chopped; A handful of mint leaves, chopped; A handful of cilantro, chopped; ⅓ cup roasted peanuts, crushed; 1 red chili, finely sliced (optional); ½ cup natural peanut butter; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 teaspoons fish sauce; 1 tablespoon sweet chili jam; ½ cup water

Jump to Recipe· 4.2 from 48 reviews

If you’re craving a dish that’s bursting with flavor, texture, and a little bit of fun, this Satay Crispy Rice Salad Recipe is an absolute must-try. It combines crispy, golden rice with tender chicken, fresh herbs, crunchy peanuts, and a luscious homemade satay dressing that ties everything together with a perfect balance of savory, sweet, and spicy. Perfect for a light lunch or as a crowd-pleasing dinner, this salad is an explosion of tastes and textures that will keep you coming back for more.

Ingredients You’ll Need

The dish is presented in a white plate filled with five visual layers: on the left side, there are small pieces of cooked, golden brown meat at the bottom; next to it is a layer of chopped green herbs with dark green leaves; the middle is covered with a thick layer of light brown crushed nuts and small white sesame seeds; to the right of this is bright green chopped herbs that look fresh and leafy; and on the far right, there is a small group of light green edamame beans with more green leaves tucked beside them. The plate sits on a white marbled texture surface with some white flowers in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Getting this Satay Crispy Rice Salad Recipe just right means using simple, fresh ingredients that each play a crucial role. The cooked rice forms the crispy base, while the fresh veggies and herbs bring bright, refreshing notes. The chicken adds substance, and the peanut dressing? Total game changer for creaminess and deep flavor.

Long-grain rice (2 cups cooked): Essential for that crisp texture when baked or air-fried, long-grain rice fries up beautifully into crunchy little gems.
Sesame oil (2 tablespoons): Adds a toasty, aromatic depth that enhances the salad’s nuttiness.
Chilli oil (1 tablespoon): Brings a gentle heat and smokiness that livens up the rice.
Soy sauce (3 tablespoons): The salty backbone of both the rice seasoning and the dressing; gluten-free tamari works perfectly here too.
Cooked chicken breasts (2): Provides tender protein, shredded or chopped for easy mixing.
Edamame beans (1 cup, podded): Adds lovely pops of green and a subtle sweetness that balances the flavors.
Scallions (3, finely sliced): Offer a fresh, sharp contrast and a bit of crunch.
Cucumber (1, diced): Brings a cool, crisp, and hydrating note to brighten the salad.
Sesame seeds (1 tablespoon): For extra nuttiness and a subtle crunch that complements the peanuts.
Fresh Thai basil, mint, and cilantro (a handful each, chopped): These herbs flood the dish with vibrant, fresh flavors that lift every bite.
Roasted peanuts (⅓ cup, crushed): The perfect crunchy topping that pairs beautifully with the satay dressing.
Red chili (1, finely sliced, optional): Adds a fresh, sharp kick if you’re a fan of heat.
Natural peanut butter (½ cup): The star ingredient for the creamy, nutty satay dressing.
Fish sauce (2 teaspoons): A scoop of umami magic that deepens the dressing’s savory profile.
Sweet chili jam (1 tablespoon): Adds sweetness and a bit of sticky texture, balancing the salty and spicy notes.
Water (½ cup): Thins out the peanut butter into the perfect creamy dressing consistency.

How to Make Satay Crispy Rice Salad Recipe

Step 1: Cook and Cool the Rice

Start by cooking your rice if you aren’t using leftovers. Use a ratio of ⅔ cup uncooked rice to 1 cup water in a pot with a lid. Bring it to boil, then reduce heat and cook gently for 12 minutes until tender. Let it steam off the heat for 10 more minutes, then fluff with a fork. Spread the rice on a parchment-lined tray and chill it in the fridge for at least 10 minutes—this step helps the rice crisp beautifully later.

Step 2: Crisp the Rice

Preheat your oven to 400°F (200°C). Toss the chilled rice with soy sauce, sesame oil, and chili oil, ensuring every grain is coated. Thinly spread it on the tray for maximum crispiness. Bake for 25 to 30 minutes, stirring or rotating the tray halfway through to avoid burning. You want golden, crunchy edges that will add a joyful texture to your salad. Alternatively, an air fryer works great for a speedy crisp—15 minutes at 400°F with occasional stirring.

Step 3: Whip Up the Satay Dressing

In a bowl or jar, combine peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam. It’ll start thick and a little stubborn, but keep mixing! Slowly drizzle in water until you reach a creamy, pourable consistency similar to heavy cream. This dressing is what transforms the salad from good to unforgettable.

Step 4: Assemble the Salad

Once the rice is crispy and golden, it’s time to bring everything together. In a large bowl, combine the edamame, cucumber, shredded chicken, chopped herbs, peanuts (keeping some for garnish), sesame seeds, scallions, and red chili if using. Pour the crispy rice on top and drizzle about half of the satay dressing over it. Mix gently but thoroughly to ensure every bite gets coated with that luscious sauce. Finish with a drizzle of more dressing and a sprinkle of crushed peanuts for extra crunch and flavor.

How to Serve Satay Crispy Rice Salad Recipe

A round white bowl holds a colorful layered dish. The bottom layer is fluffy, mixed red and white rice spread evenly across the bowl. On top of the rice is a thick creamy light brown sauce, which covers most of the rice in the center. Around the edges, there are fresh green leaves and chopped herbs, adding bright green color and fresh texture. The dish sits on a white marbled surface, with soft natural lighting showing the vivid colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Scatter extra crushed roasted peanuts and fresh herbs like cilantro or Thai basil on top for an inviting look and an added burst of flavor. A few thin red chili slices can boost visual appeal and spice up the dish for those who love a little heat.

Side Dishes

This salad pairs wonderfully with light, fresh sides such as spring rolls, pickled vegetables, or steamed greens. You can even serve it alongside simple jasmine rice if you want to keep the meal hearty while balancing textures.

Creative Ways to Present

For a party or special occasion, serve this Satay Crispy Rice Salad Recipe in individual clear bowls or glass jars layered with toppings and dressing. Another fun idea is to use butter lettuce leaves as cups, turning it into a hand-held salad experience that doubles as finger food!

Make Ahead and Storage

Storing Leftovers

You can store any leftover salad in an airtight container in the fridge for up to 2 days. However, to maintain the crispiness of the rice, it’s best to store the crunchy components separately and combine just before serving.

Freezing

Because of the fresh herbs and textures involved, freezing this salad isn’t ideal. The rice’s crispiness and fresh veggies could become soggy or lose their character once thawed.

Reheating

If you have leftover crispy rice, reheat it in the oven or air fryer at 350°F (175°C) for a few minutes to bring back the crunch. Avoid microwaving, which tends to make the rice mushy and less appealing.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice can work, but it might not crisp up quite as much as long-grain white rice due to its higher moisture content. Just make sure it’s well chilled before crisping.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari. Double-check all other sauces to ensure they don’t contain hidden gluten.

Can I make the peanut dressing ahead of time?

Definitely. The satay dressing can be made a day ahead and stored in the fridge. It might thicken up—just stir in a bit of water to loosen it before serving.

How spicy is this salad?

The heat is adjustable! The chili oil and fresh red chili add spice, but you can reduce or omit these ingredients if you prefer a milder dish.

Can I replace the chicken with tofu or another protein?

Yes, tofu or grilled shrimp would be fantastic alternatives. For tofu, press and pan-fry it for extra texture before adding to the salad.

Final Thoughts

Trying this Satay Crispy Rice Salad Recipe is like inviting a burst of vibrant flavors and delightful textures to your table. It’s satisfying yet fresh, familiar yet exciting—a true keeper for your recipe collection. Whether you’re cooking for friends, family, or just treating yourself, this salad promises to brighten any meal and bring a smile with every bite. Don’t wait to give it a go and watch it quickly become a favorite!

Satay Crispy Rice Salad Recipe

Ingredients You’ll Need