This Asian inspired Fried Rice Salad is absolutely delicious! Just a handful of ingredients with a superb sesame oil dressing.
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.
For more great recipes like this one, make sure you check out my nice selection of Salad Recipes.
📋 What Ingredients do I need
You will need the following ingredients to make this Fried Rice Salad: Rice Wine Vinegar, Sesame Oil, Soy Sauce, Fresh Ginger, Brown Rice, Kale, Snap Peas, Cucumbers, Baby Corn, Green Onions and Fresh Cilantro.
🥣 How do I make this 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.
🍳 Recipe Card
Delicious Fried Rice Salad
- 1/4 Cup Rice Wine Vinegar
- 2 Tbsp Sesame Oil
- 1 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Fresh Ginger, minced
- 3 Cups Brown Rice, cooked & chilled
- 2 Cups Kale, sliced
- 2 Cups Sugar Snap Peas, chopped
- 1 Cup Cucumbers, chopped
- 1 Cup Corn, chopped
- 1/2 Cup Green Onions, sliced
- 1/4 Cup Fresh Cilantro, chopped
Make the Dressing
- In a small bowl, combine the rice wine vinegar, sesame oil, soy sauce, and ginger. Set aside.
Make the Salad
- 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.
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.