Fried rice salad
Discover the perfect blend of flavors with our Fried Rice Salad! Featuring fragrant basmati rice, vibrant red pepper, and crisp peas, this dish combines the savory richness of soy sauce and sesame oil with fresh ginger and garlic. Easy to cook and bursting with Asian-inspired zest, it's a delicious twist on traditional fried rice. Ready in just minutes, it’s an ideal meal for any time of day!
- 18 Mar 2024
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
Fried rice salad is a delightful fusion dish that combines the rich flavors of fried rice with the crisp freshness of a salad. It's perfect for those looking for a balanced meal that's both comforting and refreshing. This recipe is quick, easy, and packed with nutrients, making it an ideal choice for lunch or dinner.
Ingredients:
Instructions:
- Rinse 1/3 cup basmati rice under cold water until the water runs clear.
- Cook the rice according to the package instructions. Once cooked, spread it out on a baking sheet to cool. This will help to prevent clumping and make it easier to fry later.
- While the rice cools, dice the red pepper into small, bite-sized pieces.
- Mince the garlic cloves and grate the ginger if you haven't done so already.
- Heat 1 tbsp of the vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Beat the eggs in a small bowl and pour them into the skillet. Allow them to cook without stirring for about 1-2 minutes, until they start to set.
- Scramble the eggs lightly and cook until fully set. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp vegetable oil.
- Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Add the diced red pepper and peas. Cook for 3-4 minutes until the vegetables are tender but still crisp.
- Add the cooled rice to the skillet and stir well to combine with vegetables.
- Pour in 1/3 cup soy sauce and 1 tsp sesame oil, stirring to ensure the rice is evenly coated.
- Return the scrambled eggs to the skillet, breaking them into smaller pieces as you mix.
- Stir-fry everything over medium-high heat for another 2-3 minutes, letting the rice crisp up slightly. Make sure everything is evenly mixed and heated through.
- Transfer the fried rice to a bowl or serving dish. Garnish with additional sesame oil or soy sauce if desired.
- Serve hot and enjoy your delicious and easy Fried Rice Salad!
Tips:
- Use cold, leftover rice for the best results. Freshly cooked rice can be too soft and may become mushy when stir-fried.
- Feel free to add other vegetables like carrots, corn, or green beans to make the dish more colorful and nutritious.
- Adjust the soy sauce to your taste. If you prefer a less salty dish, start with a smaller amount and add more as needed.
- For added protein, consider adding cooked chicken, shrimp, or tofu.
- Use a high smoke point oil like vegetable oil for stir-frying to prevent burning and achieve a nice, even cook on the rice and vegetables.
With its perfect blend of flavors and textures, fried rice salad is a versatile dish that can be enjoyed on its own or as a side. The simplicity of the ingredients, combined with the ease of preparation, makes it a go-to recipe for both novice and experienced cooks alike. Enjoy your delicious and nutritious meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 4.17g | 3% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 0.92g | 2% |
| Sugar 1.12g | 1% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.04g | 3% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 60mg | 11% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.74mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 3.23ug | 3% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 130mg | 4% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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