15-Minute Asian Rice Salad
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 inch
Ginger (piece)1 cup
Extra-Virgin Olive Oil1 cup
Rice Wine Vinegar3 tbsps
Soy Sauce4 tsps
Toasted Sesame Oil1 cup
Shredded CarrotsDirections:
1
Reserve the sliced scallion greens to use as garnish
2
Peel the ginger and finely grate it in to a large mixing bowl
3
Whisk in the olive oil, vinegar, soy sauce and sesame oil
4
Season with some salt and pepper
5
Reserve 2 tablespoons of the dressing and set aside
6
Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate
7
Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl
8
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
9
Place the rice in a glass mixing bowl and break it up using a fork
10
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
11
Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups
12
Toss the chicken, warm rice and carrots with the mushrooms and edamame
13
Season with some salt and pepper
14
Toss the baby arugula and reserved dressing in a large mixing bowl
15
Season lightly with salt and pepper
16
Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture
17
Garnish with the reserved scallion greens