Asian Rice Salad

As a cereal grain, Rice is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. As an Asian, we grew up eating rice. According to the Rice Association, there are more than 40,000 varieties of cultivated rice said to exist. They range from basmati to lemont and to arborio, from koshihikari to jasmine. In this recipe, I’m using Japanese rice (no, not from Fukushima). Feel free to use any other type of rice you fancy.

1 cup cooked rice
1 packet Shimeji mushroom (Japanese mushroom)
1/2 cup carrots (diced)
1/2 cup cucumber (diced)
Chinese chives and spring onions (chopped)
1 tbsp oyster sauce
1 tsp chicken powder
2 tbsp water

3 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp sunflower or canola oil
1 tbsp sesame oil
1/2 lemon (juiced)
salt and pepper

Asian Rice Salad Ingredients

Heat a tablespoon of oil in a pan. Add in diced carrots and stir fry for one minute or till soft. Add in mushroom, seasoning and cook for another minute.

cooking mushrooms and carrots

Do not overcook the mushroom

Once the mushroom is soft, add in the Chinese chives and spring onions. Mix well and turn off heat. We do not want to overcook the greens. Set aside to cool.

Remember to keep it on high  heat

Keep it on high heat

In a mixing bowl, add in your rice, diced cucumber and cooked mushroom.

In goes the rice in a wooden mixing bowl

In goes the rice in a wooden mixing bowl


Mixing the ingredients for Asian Rice Salad

Follow by the cooked ingredients and diced cucumber

Mix the vinaigrette in a small bowl.

Making Asian Vinaigrette dressing

Stir well to combine the flavors

Drizzle and mix well. Taste and adjust if necessary.

Asian Rice Salad with asian vinaigrette dressing



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