Satay Crispy Rice Salad (Print Version)

# Ingredients:

→ Rice Base

01 - 2 cups cooked long-grain rice
02 - 1 tablespoon sesame oil
03 - 1 tablespoon chilli oil
04 - 1 tablespoon soy sauce

→ Salad Components

05 - 2 cooked chicken breasts, chopped
06 - 1 cup podded edamame beans
07 - 3 scallions, finely 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 chilli, finely sliced (optional)

→ Peanut Satay Dressing

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 chilli jam
20 - 1/2 cup water

# Instructions:

01 - Cook rice if using fresh. Cool in fridge for at least 10 minutes spread on parchment-lined tray.
02 - Heat oven to 400°F. Mix rice with oils and soy sauce. Spread thinly and bake 25-30 minutes until crispy.
03 - Mix peanut butter, sauces, and chili jam until paste forms. Gradually add water until creamy.
04 - Combine vegetables, herbs, chicken, and most peanuts. Add crispy rice and half dressing. Top with remaining peanuts and extra dressing.

# Notes:

01 - Best served immediately for crispy texture
02 - Dressing keeps well for other uses
03 - Can customize with different vegetables

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