Description
Transform day-old rice into a flavor-packed, texture-rich meal with this Satay Crispy Rice Salad. Perfect as a quick lunch, light dinner, or creative leftover solution, this easy recipe features crispy rice tossed with a creamy satay sauce, crunchy vegetables, fresh herbs, and roasted nuts. It’s ideal for those looking for quick breakfast or lunch ideas, easy dinners, or healthy snack inspiration. Whether you’re vegan, gluten-free, or just hungry, this dish is packed with Southeast Asian flair, irresistible crunch, and bold flavor that makes every bite satisfying.
Ingredients
- 3 cups day-old cooked jasmine or basmati rice
- 1/2 cup green peas (fresh or thawed from frozen)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon chili flakes or 1 tsp sriracha (optional)
- 2 spring onions, thinly sliced
- 1/4 cup fresh cilantro or Thai basil leaves
- 1/4 cup toasted almonds or peanuts, chopped
- 1 tablespoon neutral oil (vegetable, canola, or avocado)
- Optional: 1 teaspoon sesame oil for finishing
Instructions
- Spread cold rice on a tray and let it sit at room temp for 10–15 minutes.
- Heat neutral oil in a large skillet or wok over medium-high heat.
- Add rice in a single layer and cook undisturbed for 3–5 minutes until crispy.
- Stir and continue to fry rice until golden and crunchy all over (8–10 mins total).
- Add garlic and ginger; sauté for 1–2 minutes until fragrant.
- Stir in green peas and cook for 2–3 minutes until just tender.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey/maple, and chili (if using). Thin with 1–2 tbsp warm water.
- Turn off heat and pour sauce over the rice mixture. Toss to coat evenly.
- Garnish with spring onions, herbs, and toasted nuts.
- Finish with a drizzle of sesame oil if desired. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes