This Satay Crispy Rice Salad brings a fun twist to your salad game! It’s packed with crunchy rice, fresh veggies, and a creamy peanut dressing that adds a delightful flavor.
Who knew salad could be so exciting? I love how the crispy rice gives every bite a satisfying crunch. Enjoy it as a light lunch or a tasty side dish—yum!
Making this salad is a breeze! Just toss everything together and drizzle with that tasty peanut dressing. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Cooked Jasmine Rice: Day-old rice is best for this recipe as it’s drier, helping it get crispy. You can swap it for other rice types like basmati or even quinoa if you need a gluten-free option.
Vegetable Oil: This is great for frying, but you can use any neutral oil such as canola or grapeseed. For an extra flavor boost, try coconut oil.
Cucumber: Fresh cucumber adds crunch and hydration. If you have it on hand, grated zucchini or bell peppers also work well as substitutes.
Peanuts: Unsalted roasted peanuts provide a nice crunch. If you’re allergic to peanuts, try using sunflower seeds or pumpkin seeds for a similar texture.
Peanut Butter: This is key in the dressing, giving it creaminess. You can replace it with almond butter or sunflower seed butter if you prefer something different or need a nut-free option.
How Do You Make Rice Crispy?
Getting the rice crispy is the heart of the dish. The secret is patience. Start by heating the oil in your pan, then add the rice and spread it out, letting it sit without stirring to create a nice crust.
- Use medium heat and let the rice be for about 5-7 minutes.
- After the initial crisping, stir it gently, allowing other parts to get crispy, too. This can take another 10-15 minutes.
- Keep an eye on it to prevent burning, and remember, a little extra crispiness adds great texture!
How to Make Satay Crispy Rice Salad with Peanut Dressing
Ingredients You’ll Need:
For The Salad:
- 2 cups cooked jasmine rice (preferably day-old or cooled)
- 1 tablespoon vegetable oil
- 1 cup cucumber, diced
- 1/2 cup green onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup unsalted roasted peanuts, chopped
- 1 ripe avocado, diced
For The Peanut Dressing:
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/4 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional for heat)
- Salt and pepper to taste
- Sweet chili sauce (for drizzling, optional)
How Much Time Will You Need?
This delightful salad takes about 15 minutes of active preparation time. You’ll need an additional 30 minutes if you choose to chill the salad for enhanced flavors before serving. So, in total, plan for about 45 minutes to enjoy your delicious Satay Crispy Rice Salad!
Step-by-Step Instructions:
1. Prepare the Crispy Rice:
Start by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add your cooked jasmine rice to the pan. Use a spatula to flatten the rice out in the pan. Now, let the rice sit without stirring for about 5 to 7 minutes until the bottom layer becomes crispy and golden. After that, stir it occasionally for another 10 to 15 minutes until most of the rice is nice and crispy. Once done, remove it from the heat and let it cool slightly.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled crispy rice, diced cucumber, chopped green onions, fresh cilantro, chopped peanuts, and diced avocado. Gently toss everything together to combine—be careful not to mash the avocado!
3. Make the Peanut Dressing:
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, creamy peanut butter, sesame oil, and sriracha (if you like a bit of heat). Mix until everything is smooth and well combined. This dressing is what gives your salad that yummy flavor!
4. Dress the Salad:
Now, drizzle the peanut dressing over your rice salad. Gently toss the salad again to make sure all the ingredients are coated with that delicious dressing.
5. Season and Serve:
Finally, season your salad with salt and pepper to taste. If you’d like, drizzle some sweet chili sauce on top for an extra pop of flavor. You can serve the salad right away, or if you prefer, chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy your fresh and crispy Satay Rice Salad!
Can I Use Different Types of Rice?
Absolutely! While jasmine rice gives a lovely fragrance and texture, you can substitute it with basmati rice or medium-grain rice. Just make sure the rice is cooked and cooled for the best crispy texture when frying.
Can I Make This Salad Vegan?
Definitely! This salad is already mostly vegan, but to ensure that it is 100% plant-based, just replace the honey in the sweet chili sauce with a vegan alternative, or skip it altogether. Check your peanut butter too—some brands contain honey.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The rice might lose some of its crispiness, but you can refresh it by briefly pan-frying it again or microwaving it for a few seconds to warm it up before serving.
Can I Add Other Vegetables to This Salad?
Of course! Feel free to get creative by adding other veggies like diced bell peppers, shredded carrots, or even cooked edamame for extra crunch and nutrition. Just make sure they’re fresh and cut into bite-sized pieces for easy tossing.
