15-Minute Asian Rice Salad

4.50 (22)
⏱ 5 mins 🍽 Serves 4 🌶 asian 🏷 Main course

This vibrant Asian salad comes together in a flash, combining pre-cooked brown rice with shredded rotisserie chicken, marinated shiitake mushrooms, and fresh vegetables. A zesty ginger and sesame dressing coats everything, while peppery rocket adds a fresh finish. It's a complete, satisfying meal designed for four people that requires minimal cooking time, making it ideal for busy weeknights.

15-Minute Asian Rice Salad

Ingredients

  • 2-inch piece ginger
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 4 teaspoons toasted sesame oil
  • Salt and freshly ground black pepper
  • 6 ounces shiitake mushrooms (about 4 cups), stems removed
  • 2 spring onions
  • 1 cup frozen shelled edamame, thawed
  • 4 cups store-bought pre-cooked or leftover brown rice
  • 2 breasts from a rotisserie chicken
  • 1 cup shredded carrots
  • 5 ounces rocket

Method

  1. Peel the ginger and grate it finely into a large bowl. Whisk in the olive oil, rice wine vinegar, soy sauce and toasted sesame oil. Add salt and black pepper to season. Set aside 2 tablespoons of this dressing.
  2. Slice the mushrooms thinly. Thinly slice the spring onions, keeping the green parts separate from the white parts. Add the mushroom slices, the white parts of the spring onions and the thawed edamame to the dressing in the large bowl.
  3. Mix everything to combine. Allow this mixture to marinate at room temperature, stirring now and then. The mushrooms will soften in the dressing. Keep the sliced spring onion greens for garnishing later.
  4. Put the brown rice into a glass mixing bowl and use a fork to break up any clumps. Lay a damp paper towel directly over the rice. Microwave it for about 3 minutes until the rice is warmed through and has softened.
  5. While the rice heats, take the skin off the rotisserie chicken breasts. Shred the meat into large, bite-sized pieces to yield roughly 2 cups. Combine the warm rice, shredded chicken and shredded carrots with the marinated mushroom and edamame mixture. Season with additional salt and pepper.
  6. In a separate large bowl, toss the rocket with the 2 tablespoons of reserved dressing. Season lightly with salt and pepper. Divide the dressed rocket between four plates. Top each portion with about 2 cups of the salad mixture. Finish by scattering over the reserved spring onion greens.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineasian
AuthorFood Network Kitchens