Whether you ordered Chinese delivery or just overestimated how much rice you needed with your meal, that leftover rice is a great base for a simple lunchtime salad. This dish is super duper flexible. Feel free to leave out or add pretty much anything that strikes your fancy!
Leftover Rice Salad
- 1c cooked rice
- handful chopped mushrooms
- handful chopped scallions
- handful nuts, your choice (May I recommend cashews?)
- handful chopped baby bok choy, spinach, or other greens that you like raw
- 1 carrot, chopped
- 2T sesame oil
- 1T rice wine vinegar
- hot sauce, to taste
- 2T nutritional yeast
- 1t tamari or soy sauce
- 1/2t grated ginger
- Combine all of the ingredients, mixing well. You can eat this right away or stash it away for lunch the next day. The rice will get hard if it’s in the fridge for too long, so don’t let it sit for more than one day.
Want more ideas for leftover rice? Check out these leftover rice ideas at Eat Drink Better.
Image Credit: Creative Commons photo by ginnerobot
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!