The idea of making a salad using cooked and chilled brown rice really intrigued me. The original recipe asked for ingredients I didn’t have on hand so I decided to take some liberties with this Delicious Fried Rice Salad.

All the ingredients in this recipe include all the usual suspects except the Sugar Snap Peas. I think this is the first time I make a salad with this awesome vegetable.

Times 2 for the Kale. I’ve had a Kale smoothie before and a Kale salad from a restaurant but this is the first time I have made something with both ingredients.

I will leave it up to you on how to make your brown rice but I love making rice in my Instant Pot. It can be a little tricky but once you get the hang of it, it’s so easy to make!

Instead of the sweet corn I used in this recipe, you can substitute for baby corn which will give this salad a different appearance without changing the flavor.

One of these days I am also going to make this salad with some chopped grape tomatoes. Tomatoes aren’t used very often in Asian cuisine but I think they would add a bit of color and flavor to this wonderful friend rice salad.

A super healthy alternative is my Carrot Apple and Walnut Salad. Super easy to make with simple ingredients.

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Gather your Ingredients

You will need the following ingredients to make this Fried Rice Salad recipe (see recipe card for quantities): Rice Wine Vinegar, Sesame Oil, Soy Sauce, Fresh Ginger, Brown Rice, Kale, Snap Peas, Cucumbers, Baby Corn, Green Onions and Fresh Cilantro.

How to Make Fried Rice Salad

In a small bowl, combine the rice wine vinegar, sesame oil, soy sauce, and ginger. Set aside.
In a large bowl, combine the cooled brown rice, kale, peas, cucumbers, corn, green onions, and cilantro.
Pour the dressing over the salad and toss well.

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