Crispy Satay Rice (Print Version)
# Ingredients:
→ Salad Base
01 -
1 tablespoon chili oil
02 -
1 red chili, finely sliced (optional)
03 -
2 cooked chicken breasts, shredded or chopped
04 -
A handful of chopped mint leaves
05 -
1 cucumber, diced small
06 -
1 tablespoon sesame seeds
07 -
A handful of Thai basil, chopped up
08 -
3 scallions, thinly sliced
09 -
2 cups of cooked long-grain rice (or 2/3 cup uncooked)
10 -
1/3 cup crushed roasted peanuts
11 -
1 tablespoon soy sauce (use tamari for gluten-free)
12 -
1 tablespoon sesame oil
13 -
1 cup edamame beans (podded)
14 -
A handful of cilantro, chopped fine
→ Peanut Satay Sauce
15 -
1 tablespoon sweet chili jam
16 -
2 teaspoons fish sauce
17 -
1/2 cup natural peanut butter
18 -
1 tablespoon sesame oil
19 -
2 tablespoons soy sauce
20 -
1/2 cup water
# Instructions:
01 -
Rinse 2/3 cup rice, add to a lidded pot with 1 cup water. Set over high heat until it bubbles. Lower heat, cover, and leave to cook for 12 minutes. Turn off heat, steam (lid on) for 10 more minutes. Fluff up with a fork, spread on parchment-lined tray, and chill for at least 10 minutes. Skip this step if using pre-cooked rice.
02 -
Preheat oven to 400F/200C. Add the rice to a parchment-lined baking tray, drizzle 1 tablespoon each of chili oil, sesame oil, and soy sauce. Mix it in, spread out thinly. Toast in the oven for 25-30 minutes until it's crisped up. Rotate tray at 15 or 20 minutes if needed to avoid burning.
03 -
Stir together 1/2 cup of peanut butter, 2 tablespoons soy sauce, 2 teaspoons fish sauce, 1 tablespoon sesame oil, and 1 tablespoon chili jam. Whisk in water slowly until it smooths out to a creamy, pourable texture.
04 -
Toss the cooled crispy rice with chicken, cucumber, edamame, herbs, scallions, most peanuts, chili (optional), and sesame seeds in a big bowl. Mix with half the dressing. Add the remaining dressing and extra peanuts on top before serving.
# Notes:
01 -
For the best flavor, stick to all-natural peanut butter (just peanuts and a little salt). Smooth or chunky both work!
02 -
Keeps for around 4 days in the fridge but note that once the salad is dressed, the rice softens.
03 -
Got leftover satay dressing? Use it for grilled chicken, drizzle over rice, or spread on toast!