Rice Salad With Soy Sesame Dressing

Whenever I cook rice, I always end up with leftovers, but never enough for a full second meal. Sometimes it gets lost in the back of the fridge and it ends up in the trash. I really try to minimize food waste, so I came up with this recipe to use that leftover rice in a pretty tasty way, if I do say so myself 🙂

The recipe is based on the amount of rice I had leftover on this particular day, you can use more or less depending on how much you happen to have. It doesn’t matter.

• 2 cups / 5 dl cooked rice
• 2 cups / 5 dl broccoli florets
• 1 cup edamame, cooked and peeled
• 1 red pepper
• 4 green onions

1. Boil or steam the broccoli florets for a few minutes until just tender.
2. Slice the red pepper and finely cut the green onions.
3. Throw everything in a large bowl and make this dressing:

Soy-sesame dressing

• 1/4 cup / 60 ml soy sauce
• 2 tbsps rice vinegar
• 2 tbsps neutral oil eg. canola or grapeseed
• 2 tbsps water
• 2 tbsps sugar
• 1 tbsp sesame oil

1. Shake everything in a jar until the sugar is completely dissolved.

Suggestions

I served the rice salad with chicken dumplings (No, I did not make them, Trader Joe’s did) and the dressing doubled nicely as dipping sauce. You could also double the dressing recipe and use it as a marinade for meat or chicken.

Quick tip with regards to the dumplings: Fry them in half neutral oil eg. canola/grapeseed and half sesame oil!