Satay Crispy Rice Salad

Satay crispy rice salad is a bold and vibrant dish that I love for its balance of textures and flavors. It combines golden, crunchy rice with fresh herbs, vegetables, and a rich, creamy satay dressing that ties it all together. Every bite is a mix of crispiness, nuttiness, and refreshing tang—perfect for a light but satisfying meal or a unique side dish.

Why You’ll Love This Recipe

I love this recipe because it’s so different from your typical salad. The crispy rice adds a satisfying crunch, while the satay dressing gives it that rich, nutty, slightly spicy flavor that makes me want to go back for seconds. It’s great for using up leftover rice, and I can customize it endlessly with whatever veggies or proteins I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked jasmine rice (chilled)

• Oil for frying (like vegetable or avocado oil)

• Cucumber, thinly sliced

• Shredded carrots

• Red bell pepper, thinly sliced

• Fresh cilantro

• Fresh mint

• Green onions, chopped

• Roasted peanuts (crushed, for topping)

• Lime wedges (for serving)

For the satay dressing:

• Peanut butter (creamy)

• Soy sauce

• Lime juice

• Rice vinegar

• Honey or maple syrup

• Garlic, minced

• Ginger, grated

• Chili flakes or sriracha (optional, for heat)

• Warm water (to thin the dressing as needed)

Directions

1. I start by spreading the cold rice out and letting it dry slightly for about 10–15 minutes so it crisps up better.

2. In a large skillet or pan, I heat oil over medium-high and fry the rice in batches until golden and crispy. I remove and drain it on paper towels.

3. While the rice cools, I whisk together all the ingredients for the satay dressing, adjusting the consistency with water until smooth and pourable.

4. In a large mixing bowl, I toss together the fresh vegetables, herbs, and green onions.

5. I add the crispy rice and drizzle in the dressing. I gently toss everything to combine just before serving to keep the rice crunchy.

6. I top it off with crushed peanuts and a squeeze of fresh lime.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I add grilled chicken, tofu, or shrimp to turn this into a full meal. I’ve also used leftover brown rice or quinoa with great results. If I want it extra spicy, I mix more chili flakes into the dressing or drizzle sriracha on top before serving.

Storage/Reheating

This salad is best served immediately after tossing to keep the rice crispy. If I want to store leftovers, I keep the crispy rice, vegetables, and dressing separate in airtight containers in the fridge for up to 2 days. I re-crisp the rice in a hot skillet or oven if needed before serving.

FAQs

How do I make the rice really crispy?

I make sure the rice is cold and slightly dried out before frying. Frying in small batches helps it get evenly golden and crunchy.

Can I bake the rice instead of frying?

Yes, I spread it on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until it’s crispy.

What kind of peanut butter should I use?

I prefer using smooth, natural peanut butter without added sugar or oils for the best satay flavor.

Is this dish gluten-free?

It can be! I just make sure to use gluten-free soy sauce or tamari and double-check all other ingredients.

Can I prep this salad ahead of time?

Yes, I prep the veggies and dressing in advance and store them separately. I crisp the rice just before serving to keep the texture perfect.

Conclusion

Satay crispy rice salad is one of those dishes that feels fresh and indulgent at the same time. I love the crunch of the rice, the zing of the herbs, and that creamy satay sauce that pulls it all together. It’s an easy way to elevate a basic salad into something truly crave-worthy.

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