Description
Culinary magic unfolds with Satay Crispy Rice Salad, blending Thai-inspired flavors into a crisp, refreshing masterpiece. Zesty herbs, crunchy rice, and savory satay dance together, promising a delightful journey for anyone craving bold, unexpected tastes.
Ingredients
Scale
Main Protein Ingredients:
- 2 Cooked chicken breasts, chopped or shredded
- 1 cup Edamame beans, shelled
Rice Ingredients:
- 2 cups Cooked long-grain rice (or ⅔ cup uncooked)
- 1 tablespoon Sesame oil
- 1 tablespoon Chili oil
- 1 tablespoon Soy sauce (or tamari for gluten-free)
Fresh Ingredients and Garnishes:
- 3 Scallions, finely sliced
- 1 Cucumber, diced
- 1 tablespoon Sesame seeds
- 1 handful Thai basil, chopped
- 1 handful Mint leaves, chopped
- 1 handful Cilantro, chopped
- ⅓ cup Roasted peanuts, crushed
- 1 Red chili, finely sliced (optional)
Peanut Satay Dressing Ingredients:
- 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
- Prepare rice by combining it with water in a small pot. Bring to a rolling boil, then reduce heat, cover, and simmer for 12 minutes. Allow residual steam to continue cooking for an additional 10 minutes.
- Gently separate rice grains with a fork, then spread evenly on a parchment-lined tray. Refrigerate to cool completely.
- Heat the oven to 400°F (200°C).
- Transfer chilled rice to a parchment-lined baking sheet. Drizzle with soy sauce, sesame oil, and chili oil, thoroughly mixing to coat each grain.
- Distribute rice in a thin, uniform layer. Bake for 25-30 minutes, monitoring closely to prevent scorching. Rice should develop golden, crispy edges.
- Create dressing by whisking peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam into a dense mixture.
- Gradually incorporate water while stirring, transforming the sauce into a silky, cream-like consistency.
- Combine edamame, cucumber, chicken, fresh herbs, red chili, most of the peanuts, sesame seeds, and scallions in a spacious mixing bowl.
- Introduce crispy rice and half the prepared dressing, tossing gently to integrate flavors.
- Finish by drizzling remaining dressing and garnishing with reserved peanuts before serving.
Notes
- Perfectly cook rice by letting it steam after boiling, ensuring fluffy texture and preventing clumping.
- Chill rice completely before baking to achieve maximum crispiness and golden-brown edges.
- Adjust dressing consistency by gradually adding water, creating a smooth, creamy sauce that coats ingredients evenly.
- Customize the salad by swapping proteins like tofu for chicken, making it vegetarian-friendly and adaptable to different dietary
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg