This dish surprises in the best way possible, Chef! Crispy, pan-fried rice serves as a garnish for a tossed salad, featuring steamed jasmine rice, patty pans, plump edamame beans, & cooling cucumber. Coated in a very satisfying satay sauce and finished with toasted black sesame seeds & spring onion.
Crispy Rice Satay Salad
Crispy Rice Satay Salad
with patty pans & edamame beans
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Banhoek Chilli Oil
- Black Sesame Seeds
- Cucumber
- Edamame Beans
- Jasmine Rice
- Patty Pans
- Peanut Butter
- Satay Base
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY RICE
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked rice until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the satay base with the chilli oil (to taste) and mix in warm water in 5ml increments until drizzling consistency. To the remaining boiled rice, add the cooked patty pans, baby marrow and edamame beans, the diced Cucumber, ½ the satay dressing, ½ the chopped coriander and seasoning.
SENSATIONAL SALAD
Plate up the tossed rice salad and drizzle with the remaining satay dressing. Finish with a garnish of the crispy toasted rice, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 100ml
Black Sesame Seeds - 5ml
Patty Pans - 120g
Edamame Beans - 100g
Spring Onion - 1
Peanut Butter - 30ml
Satay Base - 20ml
Banhoek Chilli Oil - 10ml
Cucumber - 50g
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY RICE
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked rice until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base and the chilli oil (to taste). Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled rice, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the tossed rice salad and drizzle with the remaining satay dressing. Finish with a garnish of the crispy toasted rice, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 200ml
Black Sesame Seeds - 10ml
Patty Pans - 240g
Edamame Beans - 200g
Spring Onion - 1
Peanut Butter - 60ml
Satay Base - 40ml
Banhoek Chilli Oil - 20ml
Cucumber - 100g
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 5-6 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY RICE
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked rice until crispy, 5-6 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base and the chilli oil (to taste). Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled rice, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the tossed rice salad and drizzle with the remaining satay dressing. Finish with a garnish of the crispy toasted rice, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 300ml
Black Sesame Seeds - 15ml
Patty Pans - 360g
Edamame Beans - 300g
Spring Onions - 2
Peanut Butter - 90ml
Satay Base - 60ml
Banhoek Chilli Oil - 30ml
Cucumber - 150g
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PAN-FRIED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 5-6 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season.
CRISPY RICE
Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked rice until crispy, 5-6 minutes (shifting occasionally). Remove from the heat and season.
SLAY WITH SATAY
In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base and the chilli oil (to taste). Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled rice, add the cooked patty pans and edamame beans, the Cucumber, ½ the satay dressing and seasoning.
SENSATIONAL SALAD
Plate up the tossed rice salad and drizzle with the remaining satay dressing. Finish with a garnish of the crispy toasted rice, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 400ml
Black Sesame Seeds - 20ml
Patty Pans - 480g
Edamame Beans - 400g
Spring Onions - 2
Peanut Butter - 125ml
Satay Base - 80ml
Banhoek Chilli Oil - 40ml
Cucumber - 200g
Frequently Asked Questions
What is the preparation time for Crispy Rice Satay Salad?
The preparation time for Crispy Rice Satay Salad with patty pans & edamame beans is between 30 and 50 minutes.
What is the total time required to make Crispy Rice Satay Salad with patty pans & edamame beans?
The total time required to make Crispy Rice Satay Salad with patty pans & edamame beans is between 40 and 60 minutes.
How many servings does Crispy Rice Satay Salad provide?
4 servings
What are the main ingredients in Crispy Rice Satay Salad?
Banhoek Chilli Oil, Black Sesame Seeds, Cucumber, Edamame Beans, Jasmine Rice, Patty Pans, Peanut Butter, Satay Base, Spring Onion, Spring Onions
What is the nutritional information of Crispy Rice Satay Salad?
Calories: 776, Carbs: 96 grams, Fat: grams, Protein: 26.6 grams, Sugar: 8.6 grams, Salt: 688 grams
How do I prepare Crispy Rice Satay Salad?
SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PAN-FRIED VEGGIES: Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 4-5 minutes. In the final 2-3 minutes, mix in the edamame beans and spring onion whites until heated through and charred. Remove from the pan and season. CRISPY RICE: Return the pan to medium heat with a drizzle of oil. Fry ½ of the cooked rice until crispy, 4-5 minutes (shifting occasionally). Remove from the heat and season. SLAY WITH SATAY: In a bowl, combine the peanut butter with warm water in 5ml increments until loosened. Mix in the satay base and the chilli oil (to taste). Loosen with more water (if necessary) until a drizzling consistency. To the remaining boiled rice, add the cooked patty pans and edamame beans, the cucumber, ½ the satay dressing and seasoning. SENSATIONAL SALAD: Plate up the tossed rice salad and drizzle with the remaining satay dressing. Finish with a garnish of the crispy toasted rice, the spring onion greens and the toasted sesame seeds.
What should be prepared from my kitchen to make Crispy Rice Satay Salad?
Banhoek Chilli Oil, Black Sesame Seeds, Cucumber, Edamame Beans, Jasmine Rice, Patty Pans, Peanut Butter, Satay Base, Spring Onion, Spring Onions
How many calories does Crispy Rice Satay Salad have?
776 calories
How much fat content does Crispy Rice Satay Salad have?
grams
Woolies Products in this dish
