A great lunch salad using dinner leftovers!
Fried Rice Salad
Number of Servings: 4
Salad Ingredients:
1 cup (250 mL) cooked brown or white rice, cooled
2 teaspoons (10 mL) vegetable or grapeseed oil
1 teaspoon (5 mL) roasted sesame oil
1 stalk of celery, thinly sliced
1 carrot, grated
¼ cup (60 mL) chopped green onions
1 green or red pepper, fine dice
1 cup (250 mL) peas, cooked minimally and cooled
1 hard-boiled egg, grated
Leftover cooked chicken (optional)
Sesame seeds
Chopped green onions
Vinaigrette:
1 tablespoon (15 mL) grated fresh ginger
1 ½ tablespoons (25 mL) soy sauce
1 tablespoon (15 mL) brown sugar
1 tablespoons (15 mL) rice vinegar
1 teaspoon (5 mL) sriracha sauce
2 tablespoons (30 mL) vegetable or grapeseed oil
1 teaspoon (5 mL) roasted sesame oil
Freshly ground black pepper
Method:
- Heat the 2 teaspoons of vegetable oil and the teaspoon of sesame oil in a sauté pan. When hot, add cooked/cooled rice. Stir-fry for 5-6 minutes. – until crisp and a light golden colour. Let cool completely on a sheet of parchment paper.
- When rice has cooled, put in a salad bowl and add celery, carrots, green onions, pepper, and peas.
- Prepare vinaigrette: Combine ginger, soy sauce, brown sugar, rice vinegar and sriracha sauce. Whisk in both oils. Season with some ground black pepper.
- Pour vinaigrette over salad ingredients; (add leftover chicken at this point, if you wish); stir to combine. Chill for ½ hour before serving.
- Sprinkle grated hard-boiled egg over all; garnish with sesame seeds and some chopped green onions.
Questions and comments are always welcome alex@chilipeppersandpears.com
