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, baby marrows, 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 & baby marrow
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Banhoek Chilli Oil
- Black Sesame Seeds
- Crispy Onion Bits
- Cucumber
- Edamame Beans
- Fresh Coriander
- Jasmine Rice
- Patty Pans
- Satay Base
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
NICE RICE
Place the rinsed rice in a pot with 200ml 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 and the baby marrow pieces 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. When hot, 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 onion bits, the crispy toasted rice, the remaining chopped coriander, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 100ml
Black Sesame Seeds - 5ml
Patty Pans - 80g
Baby Marrow - 100g
Edamame Beans - 100g
Spring Onion - 1
Satay Base - 50ml
Banhoek Chilli Oil - 10ml
Cucumber - 50g
Fresh Coriander - 3g
Crispy Onion Bits - 10ml
NICE RICE
Place the rinsed rice in a pot with 400ml 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 and the baby marrow pieces 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. When hot, 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 onion bits, the crispy toasted rice, the remaining chopped coriander, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 200ml
Black Sesame Seeds - 10ml
Patty Pans - 160g
Baby Marrow - 200g
Edamame Beans - 200g
Spring Onion - 1
Satay Base - 100ml
Banhoek Chilli Oil - 20ml
Cucumber - 100g
Fresh Coriander - 5g
Crispy Onion Bits - 20ml
NICE RICE
Place the rinsed rice in a pot with 600ml 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 and the baby marrow pieces 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. When hot, 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 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 onion bits, the crispy toasted rice, the remaining chopped coriander, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 300ml
Black Sesame Seeds - 15ml
Patty Pans - 240g
Baby Marrow - 300g
Edamame Beans - 300g
Spring Onions - 2
Satay Base - 150ml
Banhoek Chilli Oil - 30ml
Cucumber - 150g
Fresh Coriander - 8g
Crispy Onion Bits - 30ml
NICE RICE
Place the rinsed rice in a pot with 800ml 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 and the baby marrow pieces 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. When hot, 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 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 onion bits, the crispy toasted rice, the remaining chopped coriander, the spring onion greens and the toasted sesame seeds.
Jasmine Rice - 400ml
Black Sesame Seeds - 20ml
Patty Pans - 320g
Baby Marrow - 400g
Edamame Beans - 400g
Spring Onions - 2
Satay Base - 200ml
Banhoek Chilli Oil - 40ml
Cucumber - 200g
Fresh Coriander - 10g
Crispy Onion Bits - 40ml
Woolies Products in this dish
