Reinvent leftover rice with just a few additional ingredients.
No matter how carefully you prepare it, reheated leftover rice never tastes quite as good as the original batch. Reinvent leftover rice by serving it cold instead of hot, making it the main ingredient in a tangy, colorful salad filled with vegetables and topped with cilantro. Warm leftover rice is easier to stir than cold leftover rice, so you may want to make this salad before you store your leftover rice in the refrigerator.
Instructions
Vegetable Rice Salad
1. Place the leftover rice in a large serving bowl. Break up any large clumps with a wooden spoon.
2. Pour 1/4 cup olive oil in a small mixing bowl. Add 1 tsp. salt and 1 tsp. sugar; whisk until the sugar dissolves. Pour the mixture over the rice and toss to coat.
3. Place the carrot and snow peas in a microwave-safe bowl. Add about 1 inch of water, cover the bowl with a plate or microwave-safe cover and microwave on high for about two minutes, or until the vegetables are crisp-tender. If you like your vegetables extremely tender, extend the cooking time.
4. Drain the carrots and snow peas. When they are cool enough to handle safely, dice the carrots and chop the snow peas into bite-sized pieces. Stir the carrots and snow peas into the rice.
5. Stir the diced bell pepper, chopped green onions and rice vinegar into the rice. Refrigerate for at least one hour before serving. Add salt and pepper to taste, and garnish with fresh cilantro.
Tags: leftover rice, snow peas, carrots snow, carrots snow peas, into rice, peas into