Description
A vibrant and crunchy Satay Crispy Rice Salad combining golden crispy rice with fresh vegetables and a creamy, tangy peanut satay dressing. This easy-to-make dish is perfect as a light main course or a refreshing side, featuring a delightful blend of textures and bold flavors.
Ingredients
Scale
For the Crispy Rice
- 2 cups cooked rice (preferably day-old rice for better texture)
- 1 tbsp vegetable oil
For the Fresh Vegetables
- 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
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1-2 tbsp sesame seeds (optional)
- Extra fresh cilantro (optional)
Instructions
- Make the crispy rice: Heat the vegetable oil in a large skillet over medium-high heat. This will ensure the rice gets a nice crisp texture without sticking.
- Cook one side of the rice: Add the cooked rice to the skillet and press it down firmly with a spatula. Let it cook undisturbed for 5-7 minutes until the bottom layer turns golden brown and crispy.
- Flip and crisp the other side: Carefully flip the rice over in sections to cook the other side until it also becomes crispy. Remove from heat and let cool for a few minutes, then break into chunks for the salad.
- Prepare the satay dressing: In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, minced garlic, and chili flakes or sriracha if using for heat.
- Adjust dressing consistency: Gradually add water to the dressing, whisking until it reaches a pourable but not overly runny 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 ingredients and toss well to ensure everything is evenly coated with the flavorful sauce.
- Garnish and serve: Sprinkle chopped roasted peanuts, sesame seeds, and additional cilantro on top. Serve immediately as a light main dish or a vibrant side salad.
Notes
- Using day-old rice is recommended because it’s drier and crisps up better.
- Adjust the chili flakes or sriracha according to your preferred spice level.
- Maple syrup is an excellent vegan substitute for honey in the dressing.
- This salad is best served fresh to maintain the crispiness of the rice.
- You can add protein such as grilled chicken or tofu to make it more substantial if desired.
