Satay Crispy Rice Salad

Instructions

1. 1
   Spread day-old cooked jasmine rice onto a tray and chill in the refrigerator if it’s freshly made.
2. 2
   In a large nonstick skillet, heat 3 tbsp oil over medium-high. Add rice in an even layer, sprinkle with 1/2 tsp salt, and let it cook undisturbed for 5-7 minutes.
3. 3
   Flip and stir the rice, cooking another 5-7 minutes until most of it is crisp and golden brown. Transfer to a baking sheet to cool completely.
4. 4
   While rice cools, whisk together all satay dressing ingredients in a medium bowl. Add warm water until you reach a creamy, pourable consistency.
5. 5
   Prep vegetables—shred carrots, thinly slice bell pepper and cucumber, slice scallions, pick and chop cilantro, and slice chile if using.
6. 6
   In a large bowl, combine crispy rice, veggies, most cilantro, and most peanuts. Drizzle with satay dressing and gently toss everything to coat.
7. 7
   Transfer to a serving platter, garnish with remaining cilantro, peanuts, and extra sliced chile. Serve immediately for maximum crunch!