Description
A vibrant and crunchy Satay Crispy Rice Salad featuring golden, crispy rice chunks tossed with fresh vegetables and a rich, flavorful peanut satay dressing. Perfect as a light main dish or a tasty side, this recipe balances savory, tangy, and subtly sweet flavors with a hint of spice.
Ingredients
Scale
Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
Vegetables & Garnish
- 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)
- 1-2 tbsp sesame seeds (optional, for garnish)
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
- 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 firmly with a spatula.
- Cook the rice until crispy: Let the rice cook undisturbed for 5-7 minutes or until the bottom forms a golden, crispy crust.
- Flip to crisp the other side: Carefully flip the rice in sections and cook until the opposite side is also crispy. Remove from heat and let the crispy rice cool for a few minutes. Once cooled, break it into bite-sized chunks.
- Prepare the satay dressing: In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, lime juice, minced garlic, and chili flakes or sriracha.
- Adjust the dressing consistency: Gradually add water to the dressing, whisking continuously until it reaches a pourable but not overly thin consistency.
- Assemble the salad: In a large bowl, combine the crispy rice chunks with shredded carrots, sliced cucumber, red bell pepper, and chopped cilantro.
- Toss with dressing: Pour the satay dressing over the salad and gently toss until all ingredients are evenly coated.
- Garnish and serve: Sprinkle the salad with chopped roasted peanuts, sesame seeds, and additional cilantro if desired. Serve immediately as a refreshing light main dish or side.
Notes
- Day-old rice works best to achieve crispy rice texture without sticking.
- Adjust the chili flakes or sriracha according to your spice preference.
- For a vegan option, substitute honey with maple syrup.
- Serve the salad immediately to maintain crispiness; leftover salad may lose texture.
- Use crunchy peanut butter if you want extra texture in the dressing.
