Fried Rice Salad

12 hrs 20 min
6 Servings


2 cup
cooked white rice (day old preferred)
vegetable oil
head green cabbage (finely shredded)
1/2 cup
sweet corn kernels
1/2 cup
carrots (julienned)
1 cup
green peas or shelled edamame (thawed)
1/2 cup
green onions (sliced thinly)
1/2 cup
cilantro (roughly chopped, divided)
1 Tbsp
sesame seeds (toasted)
2 Tbsp
sesame oil
3 Tbsp
2 Tbsp
granulated sugar
2 Tbsp
rice vinegar
1 tsp
ginger root (finely minced)
black pepper
Prep Time:
12 hrs
Cooking Time:
20 min
Total Time:
12 hrs 20 min


Allow the cooked white rice to cool, then spread over a parchment lined baking sheet in a thin single layer. Place the tray of rice and dehydrate in the oven on low 150°F for 3 to 4 hours.

Heat vegetable oil in a deep frying pan to 350°F. Fry the dried rice until it puffs and turns light golden brown, about 1 minute. Drain on paper towels and season to taste with salt.

In a large bowl combine the cabbage, corn, carrots, green peas or edamame, green onions, ¼ cup cilantro and sesame seeds. In a separate bowl, whisk together the sesame oil, shoyu, sugar, rice vinegar, ginger and garlic. Pour the vinaigrette over the salad and toss to coat, seasoning to taste with salt and black pepper. Toss in the deep fried puffed rice and garnish with more cilantro. Serve immediately.