Satay Crispy Rice Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 cups cooked long-grain rice (or 2/3 cup uncooked rice)
02 -
1 tablespoon sesame oil
03 -
1 tablespoon chilli oil
04 -
1 tablespoon soy sauce (GF soy sauce or tamari)
05 -
2 cooked chicken breasts, chopped or shredded
→ Fresh Ingredients
06 -
1 cup podded edamame beans
07 -
3 scallions, finely sliced
08 -
1 cucumber, diced
09 -
1 tablespoon sesame seeds
10 -
1 handful Thai basil, chopped
11 -
1 handful mint leaves, chopped
12 -
1 handful cilantro, chopped
13 -
1/3 cup roasted peanuts, crushed
14 -
1 red chilli, finely sliced (optional)
→ Peanut Satay Dressing
15 -
1/2 cup natural peanut butter
16 -
2 tablespoons soy sauce
17 -
1 tablespoon sesame oil
18 -
2 teaspoons fish sauce
19 -
1 tablespoon sweet chilli jam
20 -
1/2 cup water
# Instructions:
01 -
Cook rice if using uncooked (2/3 cup rice with 1 cup water). Bring to boil, reduce heat, cook covered for 12 minutes, then steam off heat for 10 minutes. Spread on parchment-lined tray and refrigerate for at least 10 minutes.
02 -
Preheat oven to 400°F/200°C. Mix rice with soy sauce, sesame oil, and chili oil. Spread in thin layer on parchment-lined tray. Bake 25-30 minutes, checking at 15 and 20 minutes to prevent burning.
03 -
Combine peanut butter, soy sauce, sesame oil, fish sauce, and sweet chili jam. Mix into paste, then slowly add water until reaching creamy consistency.
04 -
Combine crispy rice with edamame, cucumber, chicken, herbs, chili, peanuts, sesame seeds, and scallions. Add half the dressing, mix well. Top with extra dressing and remaining peanuts.
# Notes:
01 -
Use natural peanut butter (just peanuts and salt) for best flavor
02 -
Can be prepped ahead but mix dressing just before serving for best texture
03 -
Dressing can be stored and used on other dishes
04 -
Keeps well in fridge for about 4 days