Description

Satay Crispy Rice Salad is a vibrant and flavorful dish combining crispy golden fried rice with fresh vegetables, fragrant herbs, and a rich, tangy peanut-based satay sauce. Perfect as a lunch, snack, or side dish, it delivers a satisfying crunch, bold savory and spicy flavors, and customizable protein options, making it a versatile and easy-to-prepare meal for any time of day.

Ingredients

Scale

Crispy Rice

2 cups day-old cooked rice
1–2 tbsp cooking oil for frying

Fresh Vegetables

1 cup shredded cabbage
1 cup shredded carrots
1 cup thinly sliced cucumber

Satay Sauce

1/4 cup peanut butter
2 tbsp fresh lime juice
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tsp sugar
1/2 tsp chili flakes (adjust to taste)
2–4 tbsp water (to adjust consistency)

Herbs

1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped

Protein Options

1 cup grilled chicken, sliced (or grilled shrimp, tofu, or tempeh)

Crunchy Toppings

1/4 cup roasted peanuts or cashews, chopped

Finishing

Lime wedges, for serving

Instructions

Prepare the crispy rice: Use day-old cooked rice spread evenly in a hot, lightly oiled pan. Fry for 10-15 minutes, stirring occasionally, until the rice grains turn golden and achieve a crunchy texture.
Make the satay sauce: In a bowl, whisk together peanut butter, lime juice, soy sauce, minced garlic, sugar, and chili flakes. Add water gradually to reach a smooth, pourable consistency balancing richness and tanginess.
Prepare fresh vegetables and herbs: Wash and thinly slice cabbage, carrots, and cucumber. Finely chop cilantro and mint to bring freshness and vibrant color to the salad.
Cook the protein: Grill or pan-fry chicken, shrimp, tofu, or tempeh until cooked through and slightly charred. Slice into bite-sized pieces for easy mixing.
Assemble the salad: In a large bowl, combine crispy rice, fresh vegetables, herbs, and cooked protein. Drizzle with the satay sauce and gently toss to coat evenly without breaking the crunchy rice.
Add finishing touches: Sprinkle chopped roasted peanuts or cashews on top. Serve with lime wedges to squeeze over just before eating.

Notes

Use day-old rice for crispiness; freshly cooked rice will not fry well.
Do not overcrowd the pan when frying rice; cook in batches if needed to maintain crunch.
Adjust lime juice, salt, and sugar in the satay sauce to balance flavors to your liking.
Add fresh herbs just before serving to preserve their brightness and aroma.
Taste crispy rice before assembling to ensure it maintains a good crunch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Pan-frying
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 35 mg

Keywords: satay, crispy rice, salad, peanut sauce, gluten free, vegetarian option, Asian salad, crunchy salad