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Chicken Fried Rice Salad
Chicken Fried Rice Salad combines rotisserie chicken, a variety of cooked and raw vegetables, plus crispy bites of fried rice – all tossed with a fantastic ginger soy sesame dressing.
Ingredients
3 cups cooked day-old Jasmine rice
6 tablespoons neutral oil such as grapeseed, canola or safflower, divided
3 cups Shiitake mushroom caps, sliced (packages usually come in 3.5-ounce size. Buy two packages and discard stems)
1/4 cup scallion whites, sliced (slice tops uncooked for salad)
2 cups shredded Napa or Savoy cabbage, shredded (OK to buy package of pre-shredded)
1 tablespoon soy sauce
1 teaspoon fresh squeezed lime juice
1 teaspoon chili garlic sauce
1/2 red bell pepper sliced into thin strips, about one cup
1 medium carrot shredded on large holes of box grater, about 1/2 cup
2 cups mung bean sprouts
1 large jalapeno, seeded and sliced into thin rings
1 cup loosely packed fresh cilantro leaves
3 cups cooked chicken meat (From rotisserie chicken is fine as long as the meat is not dried out, otherwise just blanch a few boneless chicken breasts and shred)
Dressing
1 teaspoon finely grated ginger
1 teaspoon finely grated garlic
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon honey
2 teaspoons sesame oil
2 tablespoons extra virgin olive oil
Instructions
- Cook rice – the ratio to cook raw rice for this recipe is 2 cups Jasmine rice to 3 cups water, cooked 12-15 minutes until tender but still chewy. Lay out on a platter to cool in a single layer and refrigerate uncovered for a day to dry out.
- Mix dried day-old Jasmine rice with three tablespoons of the oil and toss to coat.
- Heat a large heavy wok over medium high and once hot, add the cooked rice and using a flexible spatula, flatten to bottom and sides of wok. Try to get as much of the rice as possible touching the hot surface.
- Use the edge of your spatula and cut the rice into four sections to make it easier to flip.
- After five minutes, peak under one section and if adequately browned, flip each section over and cook for five more minutes or until browned and crispy. Slide out onto a platter to cool.
- Turn heat to high and once hot, add the remaining oil and add the mushrooms. Cook and toss for five minutes to brown.
- After five minutes, add scallion whites and cabbage and cook one minute. Then add soy sauce, lime juice and chili paste and remove from heat. Pour onto a platter to cool.
- In a large bowl, place sliced scallion tops, red bell pepper strips, shredded carrot, bean sprouts, jalapeno, cilantro and cooked chicken and toss.
- Use your hands to break the rice into bite-sized clumps and add to the bowl along with the cooked mushroom mixture and toss.
- Whisk the dressing and toss with the salad and serve.
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Notes
The ingredients for this salad can easily be substituted with any variety of ingredients that you would find in fried rice. The only one ingredient we recommend to avoid would be stir fried scrambled eggs. They would shorten the life of the salad and give the wrong texture to the finished salad.
Find it online: https://www.afamilyfeast.com/chicken-fried-rice-salad/
