Oriental Rice Salad Food

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

15-MINUTE ASIAN RICE SALAD

Steps:

• Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
• Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
• Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
• Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.

ORIENTAL BROCCOLI SLAW

Steps:

• Crumble the ramen noodles onto a pie plate. Stir in the almonds, sesame seeds, and melted butter. Bake at 350° until golden brown, about 8-10 minutes. Cool completely.
• Whisk together the dressing ingredients in a small bowl and set aside.
• Toss together the broccoli slaw and the green onion in a large bowl.
• Add dressing and cooled noodle mixture to the slaw. Stir till well coated and serve immediately.

ASIAN CHICKEN AND RICE SALAD

Steps:

• Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

ORIENTAL CURRIED RICE SALAD

Steps:

• Cook the rice according to package directions and cool.
• Cook the peas and cool.
• Chop celery and onion.
• Mix the rice, peas, celery and onion.
• While the rice is cooking mix all the ingredients for the dressing.
• Mix the dressing into the rice mixture.
• Cool for several hours.

ASIAN RICE SALAD

Steps:

• 1. Bring 1.25 litres (5 cups) of water to the boil in a large saucepan. Add the rice and cook it, uncovered, for 12-15 minutes over low heat, or until the grains are tender. Drain and rinse the rice under cold running water, then transfer it to a large bowl. 2. While the rice is cooking, heat the oil in a frying pan over medium heat. Add the onion, garlic, ginger and chilli, and cook them for 5-6 minutes, or until the onion has softened, but not browned. Stir in the spring onion and cook for another minute. Remove the onion mixture from the heat and add it to the rice with the soy sauce, sesame oil, vinegar, lime juice and coriander, and mix well. Cover the rice salad and refrigerate until you are ready to serve.

ASIAN RICE NOODLE SALAD

Steps:

• Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
• In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
• Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

ASIAN WILD RICE SALAD

Steps:

• Add the rice, water and orange juice to a medium saucepan and heat over high heat. Cover and reduce heat to a simmer. Cook for 45-60 minutes or until rice is tender. Transfer rice to a mesh strainer and drain excess liquid. Set aside to cool.
• In a small bowl, whisk together the ginger, garlic, olive oil, sesame oil, soy sauce, rice wine vinegar and honey. Set aside.
• In a large bowl, combine the carrot, celery, apricots and scallions. Add the rice and peanuts and toss to blend. Add 2-3 tablespoons of the dressing and taste for seasoning. If salad needs more seasoning or seems dry add dressing one tablespoon at a time. Chop the reserved celery leaves (about 1 tablespoon) and sprinkle on top of the salad.
• Serve warm or at room temperature.

ORIENTAL RICE SALAD

Steps:

• Cook rice.
• Combine oil, soya sauce, vinegar and salt.
• Add mushrooms to rice and stir in dressing.
• Cover and chill at least 2 hours.
• Just before serving add oranges,celery,green onions and almonds.

COLD ASIAN BROWN RICE SALAD

Steps:

• Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
• Meanwhile, prepare dressing and veggies.
• Toss rice with dressing and cool in fridge.
• Once cooled, add veggies and toss.
• If not serving right away, reserve peanuts until just before serving so they will not get soggy.
• Serve cold.

CHINESE RICE SALAD

Steps:

• Cook rice; chill.
• Add next 4 ingredients.
• Put dressing in a jar and shake well.
• Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
• Add noodles and toss.

ASIAN RICE SALAD

Steps:

• Cook brown wild rice according to package. Cover and refrigerate until chilled - about two hours.
• In medium bowl, combine yogurt, mayo, dijon and Yoshida sauce with a wire whisk until well blended.
• In a large bowl, combine rice, cashews, onions, baby corn and water chestnuts and stir. Toss with dressing and stir.
• Top with additional cashews and onions for garnish if desired.
• Store in refrigerator.

ORIENTAL RICE SALAD

Steps:

• Be careful not to overcook rice.
• I have used both minute rice and long grain.
• Toss salad ingredients together and refrigerate long enough to let peas thaw.
• Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
• Stir dressing well and dress salad just before serving, mix well.
• Serve cold.

ASIAN SHRIMP SALAD WITH JASMINE RICE

Steps:

• A quick lunch doesn't have to be disappointing! Next time you're in a hurry, try this easy, 5-minute Asian Shrimp Salad with Jasmine Rice made with juicy shrimp and crunchy snow peas in a perfect sesame ginger dressing and see what we mean!
• Step 1
• Heat rice according to package directions. Step 2
• Place snow peas in a large, microwave-safe bowl. Microwave on HIGH for 1 minute. Step 3
• Add shrimp and dressing. Fold into the rice.

BLACK RICE SALAD RECIPE

Steps:

• Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
• Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
• To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
• Give it a taste for seasoning and add in if necessary. Serve.