Ingredients
Rice and Salad:
- 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)
Satay Dressing:
- 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
Instructions
- Cook the rice: If not using leftover rice, rinse ⅔ cup of uncooked long-grain rice under cold water. Place it in a small pot with 1 cup water. Bring to a boil over high heat until foamy bubbles appear on top, then cover with a lid, reduce heat to low, and simmer for 12 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Fluff with a fork and spread the rice onto an oven tray lined with parchment paper. Chill in the refrigerator for at least 10 minutes to cool the rice.
- Crisp the rice: Preheat the oven to 400°F (200°C). Transfer the cooled or leftover rice to a parchment-lined oven tray. Drizzle with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon chili oil. Mix to evenly coat the rice, then spread it out in a thin, even layer. Bake for 25–30 minutes until the rice is golden and crispy around the edges, checking at 15 and 20 minutes to rotate the tray to prevent burning. Alternatively, air fry the rice at 400°F (200°C) for 15 minutes, stirring occasionally.
- Prepare the satay dressing: In a bowl or jar, combine ½ cup natural peanut butter, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, and 1 tablespoon sweet chili jam. Mix into a thick paste; it may seem difficult at first. Gradually drizzle in ½ cup water while continuously mixing until the dressing becomes creamy and smooth, resembling the consistency of heavy cream.
- Assemble the salad: Once the rice is crispy and golden, remove it from the oven. In a large mixing or serving bowl, combine the edamame beans, diced cucumber, shredded chicken, chopped cilantro, mint leaves, Thai basil, red chili slices (if using), most of the crushed peanuts, sesame seeds, and scallions. Add the crispy rice on top.
- Dress the salad: Pour roughly half of the satay dressing over the salad ingredients and mix well to combine. Drizzle the remaining dressing on top, then sprinkle with the reserved crushed peanuts before serving.
Notes
- For best texture, use day-old or cooled rice to achieve maximum crispiness.
- Adjust red chili amount based on desired spice level or omit if sensitive to heat.
- The satay dressing consistency can be adjusted by adding more or less water as preferred.
- This salad can be served warm or at room temperature.
- To make it vegetarian, substitute chicken with tofu or extra edamame.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Gluten Free
