Satay Crispy Rice Salad

Imagine golden, shatteringly crispy rice tossed with creamy satay dressing, fresh herbs, and tender chicken — every bite delivers a satisfying crunch and a bold punch of flavor. This Satay Crispy Rice Salad is the kind of dish that feels restaurant-worthy yet comes together effortlessly at home. It layers textures and Southeast Asian-inspired flavors in a way that keeps you coming back for more. Whether you’re meal prepping or feeding a crowd, this recipe delivers every single time. You’ll learn exactly how to make perfectly crispy rice, a silky satay peanut dressing, and how to bring this stunning salad together from start to finish.

Why You’ll Love This Recipe

This Satay Crispy Rice Salad is genuinely unlike any salad you’ve made before. The star of the show is the oven-crisped rice — seasoned with sesame oil, chilli oil, and soy sauce, then roasted until golden and crunchy. It replaces croutons, bread, or any other salad filler you’ve ever tried, and does so spectacularly. The creamy satay peanut dressing is rich, nutty, and balanced with a hint of heat from sweet chilli jam and depth from fish sauce. Fresh herbs like Thai basil, mint, and cilantro keep everything vibrant and light. It’s also incredibly flexible — works as a weeknight dinner, a meal prep option, or an impressive dish to bring to a gathering. The combination of textures and bold flavors makes this peanut satay rice salad completely irresistible and surprisingly simple to pull off.

Ingredients List for the Satay Crispy Rice Salad

This recipe uses simple, accessible pantry staples alongside fresh ingredients to create something truly spectacular. Here’s everything you’ll need to make the full dish, including the satay peanut dressing.

• 2 cups cooked long-grain rice (or ⅔ cup uncooked rice)

• 1 tablespoon sesame oil

• 1 tablespoon chilli oil

• 1 tablespoon soy sauce (GF soy sauce or tamari)

• 2 cooked chicken breasts, chopped or shredded

• 1 cup podded edamame beans

• 3 scallions, finely sliced

• 1 cucumber, diced

• 1 tablespoon sesame seeds

• A handful of Thai basil, chopped

• A handful of mint leaves, chopped

• A handful of cilantro, chopped

• ⅓ cup roasted peanuts, crushed

• 1 red chilli, finely sliced (optional)

• ½ cup natural peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 teaspoons fish sauce

• 1 tablespoon sweet chilli jam

• ½ cup water

Pro Tips

Getting this Satay Crispy Rice Salad just right comes down to a few key techniques.

Use cold rice for maximum crispiness. Freshly cooked rice that hasn’t been chilled will steam in the oven rather than crisp up. Always spread it on a tray and refrigerate for at least 10 minutes before roasting. Leftover rice straight from the fridge works even better.

Spread rice in a single, even layer. Crowding the tray prevents proper crisping. The thinner and more even your layer, the more surface area gets golden and crunchy. Resist the urge to pile it on.

Add the dressing gradually. The satay peanut dressing is rich and thick. Start by pouring roughly half over the salad, toss well, and then drizzle more to taste. Adding it all at once can make the salad heavy and cause the crispy rice to lose its crunch too quickly. Always dress right before serving.

Instructions

Step 1: Cook your rice (skip this step if you’re using leftover rice). Add ⅔ cup of rice to a small pot you have a lid for. Add 1 cup of water, then set over high heat until you see foamy bubbles on top. Pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread onto an oven tray lined with parchment paper and pop it into the fridge to cool for at least 10 minutes.

Step 2: Make your crispy rice (oven instructions). Heat your oven to 400°F (200°C). If you’re using leftover rice, transfer it to a parchment paper lined oven tray. If you’re using your fresh rice, get the tray out of the fridge. Pour 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of chili oil over the rice, then mix it through the rice. Spread the seasoned rice into a thin, even layer (ideally one layer), then pop it into the oven for 25 – 30 minutes, to crisp up. Check the rice after 15 minutes to see how it’s going – some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too, as it can easily burn and again, all ovens are different. You can also do this in the air fryer: air fry for 15 minutes at 400°F/200°C, stirring a couple of times throughout the cooking process.

Step 3: Add ½ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of sweet chili jam to a bowl or a jar. Use a fork to mix into a thick paste. It’ll seem like it won’t come together, but just keep mixing. Slowly drizzle in ½ cup of water, mixing as you do, until you get a lovely creamy dressing, with the consistency of heavy cream.

Step 4: Once your rice looks lovely and golden and crispy around the edges, remove it from the oven. Add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if you’re using it), most of the peanuts, sesame seeds and scallions to a mixing bowl, or straight into a serving bowl. Pour the crispy rice on top, then pour roughly half the dressing on top. Mix well to combine. Drizzle over more of the dressing and scatter over the remaining peanuts to serve.

Variations

This crispy rice satay salad is easy to adapt based on dietary needs or what you have on hand.

Make It Vegetarian or Vegan: Swap the chicken for crispy baked tofu or roasted chickpeas. Replace fish sauce in the dressing with an extra splash of soy sauce or a little lime juice for acidity. The rest of the recipe stays exactly the same and remains just as satisfying.

Swap the Protein: Cooked shrimp, sliced grilled steak, or even flaked salmon all work beautifully in place of chicken. Each option brings a slightly different flavor profile while still pairing perfectly with the nutty satay peanut dressing and herby toppings.

Add Extra Vegetables: Thinly sliced red cabbage, shredded carrots, or blanched sugar snap peas are all excellent additions that add color, crunch, and extra nutrition without disrupting the balance of this dish.

Storage and Serving

This Satay Crispy Rice Salad is best enjoyed immediately after assembling, while the rice is still crunchy and the herbs are fresh. If you’re prepping ahead, store each component separately in airtight containers in the refrigerator. The crispy rice can be kept for up to two days and re-crisped in the oven or air fryer at 400°F for five minutes before serving. The satay dressing stores well in a sealed jar in the fridge for up to five days — it may thicken, so simply stir in a little water to loosen. Assembled salad leftovers will keep for one day, though the rice will soften. For serving, present in a wide, shallow bowl and finish with extra crushed peanuts and fresh herbs for maximum visual impact.

FAQs

Can I use brown rice instead of white rice?
Yes, brown rice works well in this Satay Crispy Rice Salad. It takes slightly longer to cook and may need a few extra minutes in the oven to fully crisp up, but the nutty flavor pairs beautifully with the satay dressing.

Can I make the satay dressing ahead of time?
Absolutely. The dressing can be made up to five days in advance and stored in an airtight jar in the refrigerator. Stir in a splash of water before using if it has thickened.

Is this recipe gluten-free?
It can be made gluten-free by using GF soy sauce or tamari in both the rice seasoning and the dressing. All other ingredients are naturally gluten-free.

What can I use instead of fish sauce?
If you prefer to skip fish sauce, substitute with an equal amount of soy sauce or a small squeeze of lime juice. The dressing will still be deeply flavorful and delicious.

Can I make the crispy rice in an air fryer?
Yes. Air fry the seasoned rice at 400°F/200°C for 15 minutes, stirring a couple of times throughout. It crisps up quickly and evenly, making it a great alternative to the oven method.

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