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, I suggest you check these recipes out:
📋 What Ingredients do I need
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.
Delicious Fried Rice Salad
- ¼ Cup Rice Wine Vinegar
- 2 tablespoon Sesame Oil
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon 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
- ½ Cup Green Onions, sliced
- ¼ 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.
Nutritional information provided for this recipe is based on 1 serving. This information 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.