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Cold Fried Rice Salad Recipe

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Cold Rice Salad Recipe Cook.me Recipes
Cold Rice Salad Recipe Cook.me Recipes from cook.me

Description

This cold fried rice salad recipe is a refreshing take on the classic fried rice dish. It's perfect for a hot summer day or as a side dish for a barbecue. The combination of crunchy vegetables, tender rice, and savory dressing is sure to please your taste buds.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 15 minutes.

Ingredients

  • 2 cups of cooked white rice
  • 1/2 cup of cooked and chopped chicken breast
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped green onions
  • 1/4 cup of chopped cilantro
  • 1/4 cup of chopped peanuts
  • 3 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of honey
  • 1 tablespoon of sesame oil
  • 1 tablespoon of olive oil
  • 1 teaspoon of grated ginger
  • 1 teaspoon of minced garlic

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Wok or large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. In a small mixing bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, olive oil, grated ginger, and minced garlic to make the dressing.
  2. In a wok or large skillet, heat a tablespoon of olive oil over medium-high heat. Add the chopped chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from the wok and set aside.
  3. Add another tablespoon of olive oil to the wok and add the chopped carrots, celery, and red bell pepper. Cook for 3-4 minutes or until the vegetables are slightly softened.
  4. Add the cooked rice to the wok and stir to combine with the vegetables. Cook for an additional 3-4 minutes, stirring occasionally.
  5. Remove the wok from the heat and let the rice mixture cool for a few minutes.
  6. In a large mixing bowl, add the chopped green onions, cilantro, and peanuts.
  7. Add the cooled rice mixture to the large mixing bowl and stir to combine with the vegetables and dressing.
  8. Refrigerate the cold fried rice salad for at least 30 minutes before serving.
  9. When ready to serve, garnish with additional chopped peanuts and cilantro, if desired.
  10. Enjoy!

Notes

This recipe can easily be customized to your liking. Feel free to add or substitute any vegetables or protein that you prefer. You can also adjust the amount of dressing to your taste.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:
  • Calories: 325
  • Fat: 12g
  • Carbohydrates: 43g
  • Protein: 12g
  • Sodium: 778mg
  • Sugar: 11g

Recipe Tips

To save time, you can use leftover cooked rice for this recipe. You can also cook the rice ahead of time and refrigerate it until you're ready to make the salad. Make sure to let the rice mixture cool before adding it to the mixing bowl with the vegetables and dressing. This will prevent the vegetables from wilting and the dressing from becoming too thin. For added crunch, you can also add some crispy fried onions or wonton strips on top of the salad before serving.

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