Fried rice salad
Fried rice salad combines the hearty textures of fried rice with fresh salad elements, featuring basmati rice, peas, and a touch of ginger and garlic. It's a quick and nutritious meal option perfect for lunch or dinner.
Cook time 15 min
Prep time 20 min
Ingredients:
1/3 cup basmati rice2 tbsp vegetable oil
2 eggs
1/2 cup peas
1 red pepper
1/3 cup soy sauce
1 tsp sesame oil
1 tsp ginger root
2 garlic cloves
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.
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 fresh herbs if desired.
- Serve hot and enjoy your delicious and easy Fried Rice Salad!
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!
Fried rice salad FAQ:
Basmati rice generally takes about 15-20 minutes to cook, depending on the package instructions. Make sure to rinse it thoroughly and allow it to cool before frying.
You can substitute soy sauce with tamari for a gluten-free option, or use coconut aminos for a low-sodium alternative. Keep in mind that the flavor may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Yes, you can add more vegetables such as carrots, green onions, or broccoli. Just ensure they are chopped into small pieces for even cooking.
The fried rice salad is done when the rice is heated through, and the vegetables are tender but still crisp. Stir-fry for an additional 2-3 minutes for the best texture.
Cooking 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.
Nutrition Facts
6 ServingsCalories 63kcal
Protein 4.17g
Carbohydrates 7g
Fiber 0.92g
Sugar 1.12g
Fat 8g
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