Description
A vibrant and crunchy Satay Crispy Rice Salad combining golden crispy rice with fresh vegetables and a flavorful peanut satay dressing. Perfect as a light main dish or a refreshing side, this recipe brings together textures and bold Asian-inspired flavors in under 30 minutes.
Ingredients
Scale
For the Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
For the Salad
- 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
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
Garnishes
- 1/4 cup roasted peanuts, chopped
- 1-2 tbsp sesame seeds (optional)
Instructions
- Make the crispy rice: Heat the vegetable oil in a large skillet over medium-high heat. Add the cooked rice 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: Carefully flip the rice over in sections, cooking the other side until crispy as well. Remove from heat, let it cool for a few minutes, then break the rice into chunks.
- Prepare the satay dressing: In a small bowl, whisk together peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, lime juice, garlic, and chili flakes or sriracha. Add water gradually to thin the dressing to a pourable consistency.
- Assemble the salad: In a large bowl, combine crispy rice with shredded carrots, cucumber, red bell pepper, and chopped cilantro.
- Toss with dressing: Pour the satay dressing over the salad and toss gently until everything is well coated.
- Garnish and serve: Top the salad with chopped roasted peanuts, sesame seeds, and extra cilantro if desired. Serve immediately as a light main dish or side.
Notes
- Day-old rice works best for achieving crispy texture without getting mushy.
- Adjust the spice level by varying the amount of chili flakes or sriracha.
- Maple syrup can be used instead of honey to make the dish vegan.
- The salad is best served immediately to maintain crispiness of the rice.
- You can add protein such as grilled chicken or tofu for a heartier meal.
