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15 Minute Asian Rice Salad

Updated: Mar 24, 2020

Asian Rice Salad
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This is a great recipe to use as a pre-made lunch. It's also a great way to use up leftover brown rice.


Doing this without the chicken breasts turns this into an easy side dish to any Asian-themed main. Also, you can consider using thinly sliced cabbage instead of arugula. If you don't have edamame, corn kernels work as well. We often have this for lunch with pre-cooked shrimp, a plum dipping sauce, and a snap pea and mango vegetable salad.





extra-virgin olive oil

rice wine vinegar

soy sauce

toasted sesame oil

shiitake mushrooms


shelled edamame, thawed

leftover brown rice

breasts from a rotisserie chicken

shredded carrots

baby arugula


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