“Fried” Rice Salad

Keeping with the theme of simple rice dishes, we wanted to share this recipe with you.

This recipe is from the cookbook THUG KITCHEN 101.

It’s simple and quick to make, and is so tasty! Perfect for Winter or Summer.

 

INGREDIENTS

¼ cup rice vinegar

2 Tbspn toasted sesame oil

1 Tbspn soy sauce

1 Tbspn of fresh minced ginger

3 cups of cooked brown rice, chilled

2 cups of sliced kale

2 cups of sugar snap peas

1 cup of chopped cucumbers

1 cup of chopped baby corn

½ cup sliced green onions

¼ cup chopped of basil

 

METHOD:

  1. Make the dressing by mixing up the vinegar, sesame oil, soy sauce, and ginger in a small glass.
  2. In a big bowl, mix together the rice, kale, peas, cucumbers, corn, green onions, and basil. Pour over the dressing. You’re done!! Enjoy

We love this recipe because you don’t have to use the vegetables listed, you can chuck in what ever you have lying around in the fridge or freezer!