Satay Crispy Rice Salad Recipe (Print Version)
# Ingredients:
01 -
2 cups cooked long-grain rice.
02 -
1 tablespoon sesame oil.
03 -
1 tablespoon chili oil.
04 -
1 tablespoon soy sauce or tamari.
05 -
2 cooked chicken breasts, chopped.
06 -
1 cup edamame beans.
07 -
3 scallions, sliced.
08 -
1 cucumber, diced.
09 -
1 tablespoon sesame seeds.
10 -
Thai basil, chopped.
11 -
Mint leaves, chopped.
12 -
Cilantro, chopped.
13 -
1/3 cup roasted peanuts, crushed.
14 -
1 red chili, sliced (optional).
15 -
1/2 cup natural peanut butter.
16 -
2 tablespoons soy sauce.
17 -
1 tablespoon sesame oil.
18 -
2 teaspoons fish sauce.
19 -
1 tablespoon sweet chili jam.
20 -
1/2 cup water.
# Instructions:
01 -
Cook rice if using fresh. Cool in fridge on parchment-lined tray for at least 10 minutes.
02 -
Mix rice with oils and soy sauce. Spread on tray and bake at 400°F for 25-30 minutes.
03 -
Mix peanut butter, sauces, and seasonings. Slowly add water until creamy.
04 -
Combine crispy rice with vegetables, herbs, chicken and nuts. Mix with dressing.
# Notes:
01 -
Keeps 4 days refrigerated.
02 -
Use natural peanut butter.
03 -
Can customize vegetables.