Description
Golden, crispy rice tossed in a creamy peanut satay sauce, accented with fresh herbs, sweet peas, crunchy peanuts, and a pop of lime—this Satay Crispy Rice Salad is everything you want in a quick lunch or light dinner. It’s perfect for using up leftover rice and bursting with Southeast Asian-inspired flavors. Whether you’re looking for healthy snack ideas, easy dinner inspiration, or a meal-prep-friendly dish, this vibrant, texture-packed salad delivers a bold punch. Crispy, savory, bright, and satisfying—it’s a refreshing twist on your usual rice routine that’ll keep you coming back for more.
Ingredients
List of Ingredients
- 3 cups cooked jasmine or medium-grain rice (preferably day-old and chilled)
- 2 tablespoons peanut oil or neutral oil
- 1/2 cup frozen peas (thawed)
- 2 scallions, chopped (white and green parts separated)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup roasted peanuts or almonds, chopped
- Optional: chili flakes or sriracha to taste
For the Satay Sauce:
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, grated
- 1 teaspoon fresh ginger, grated
- 2–3 tablespoons warm water (to thin the sauce)
Instructions
- Make the satay sauce: In a bowl, whisk together peanut butter, soy sauce, vinegar or lime juice, honey, garlic, and ginger. Add warm water slowly until the sauce is smooth and pourable.
- Crisp the rice: Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add chilled rice and press it gently into an even layer. Let cook undisturbed for 3–4 minutes, then stir and continue crisping for another 4–6 minutes until golden and crunchy in spots.
- Add veggies: Stir in the peas and white parts of the scallions. Cook for 2–3 minutes until the peas are warmed through.
- Toss with sauce: Reduce heat slightly and pour in the satay sauce. Stir well to coat the rice evenly and let cook for 1–2 minutes until heated through.
- Finish and serve: Remove from heat. Stir in chopped cilantro and mint. Top with roasted peanuts, green scallion tops, and chili flakes or sriracha if using. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes