Asian Rice Salad

This salad is warm. It makes the viniagrette stick to the rice.

And your bones.. 

Add in some other things and this is a great way to transform your leftover white rice…


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  • 3 cups white rice
  • 1 pat of butter
  • 1 can chopped baby corn
  • Some bean sprouts (1/2 can or fresh)
  • 1/2 tablespoon fresh basil, chopped
  • 2 tablespoons rice wine vinegar (or you can use red wine)
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons olive oil
  • 1/2 tablespoon shallots, chopped

Make the vinaigrette by mixing the vinegar, soy sauce, and shallots together. Then slowly whisk in the oils. Add pepper and anything else to taste.

Heat up the leftover rice by adding it to a large fry pan and heat on low with the pat of butter and few tablespoons of water. You don’t want to crisp it up, just warm it up, so stir on low until heated through. You could use a microwave, but I don’t have one.. (And I’m judging you).

Drain and wash the corn and sprouts. Mix into the rice with the vinaigrette and basil.

And eat it while it is still warm…

Warms your bones on cold days..

February 17, 2015 Comments (0) Sides, Small Plates & Snacks

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