Satay crispy rice salad

Preparation

Deliciously nutty wholegrain red and wild rice boosts the fibre content of this crispy rice salad. It’s dressed with a creamy satay sauce and on the table in under 20 minutes.

1. In a bowl, combine ½ tablespoon sesame oil, the peanut butter, coconut milk, soy, ginger and chilli flakes (if using).
2. Heat the remaining oil in a non-stick frying pan or wok and cook the rice over a medium-high heat, allowing it to sit on the bottom of the pan to crisp up. Cook for 2-3 minutes until it starts to pop and become crispy.
3. Finely chop the spring onions and shred the meat from the drumsticks. Zest and juice half the lime, and cut the remaining half into wedges. Stir half the spring onions and all of the chicken through the rice with the edamame beans, lime zest and juice, and half the nutty sauce. Cook for 2 minutes, stirring to combine.
4. Roughly chop the peanuts. Serve the rice in bowls topped with the remaining spring onions, chopped peanuts, lime wedges and drizzled with the remaining sauce.