Satay Crispy Rice Salad

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 cups cooked long-grain rice (or 2/3 cup uncooked rice)

1 tablespoon sesame oil

1 tablespoon chilli oil

1 tablespoon soy sauce (GF soy sauce or tamari)

2 cooked chicken breasts, chopped or shredded

1 cup podded edamame beans

3 scallions, finely sliced

1 cucumber, diced

1 tablespoon sesame seeds

A handful of Thai basil, chopped

A handful of mint leaves, chopped

A handful of cilantro, chopped

⅓ cup roasted peanuts, crushed

1 red chilli, finely sliced (optional)

1/2 cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons fish sauce

1 tablespoon sweet chilli jam

1/2 cup water

步驟

Cook your rice (skip this step if you’re using leftover rice). Add 2/3 cup of rice to a small pot you have a lid for. Add 1 cup of water, then set over high heat until you see foamy bubbles on top. Pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread it onto an oven tray lined with parchment paper and pop it into the fridge to cool, for at least 10 minutes.

Make your crispy rice

Heat your oven to 400F/200C. If you’re using leftover rice, transfer it to a parchment paper lined oven tray. If you’re using your fresh rice, get the tray out of the fridge. Pour 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of chili oil over the rice, then mix it through the rice. Spread the seasoned rice into a thin, even layer (ideally one layer), then pop into the oven for 25 – 30 minutes, to crisp up. Check the rice after 15 minutes to see how it’s going – some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too as it can easily burn and again, all ovens are diffferent.

Mix your satay dressing.

Add 1/2 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of sweet chili jam to a bowl, or a jar. Use a fork to mix into a thick paste. It’ll seem like it won’t come together, but just keep mixing. Slowly drizzle in 1/2 cup of water, mixing as you do, until you get a lovely creamy dressing, with the consistency of heavy cream.

Mix your salad.

Once your rice looks lovely and golden, and crispy around the edges, remove it from the oven. Add the edamame beans, diced cucumber, chicken, cilantro, mint, Thai basil, red chili (if you’re using it), most of the peanuts, sesame seeds and scallions to a mixing bowl, or straight into a serving bowl. Pour the crispy rice on top, then pour roughly half the dressing on top. Mix well to combine. Drizzle over more of the dressing and scatter over the remaining peanuts to serve.

營養

• 每份大小: 200g
• 卡路里: 542
• 總脂肪: 26.3g
• 飽和脂肪: 4.1g
• 不飽和脂肪: 19.6g
• 反式脂肪: 0g
• 膽固醇: 49mg
• 鈉: 1890.9mg
• 總碳水化合物: 43.9g
• 膳食纖維: 4.7g
• 總糖: 5.8g
• 蛋白質: 37.2g