A simple rice salad is soo awesome! I love it. In this article I will share a rice salad recipe that is not only simple and easy but also incredibly healthy. The recipe for rice salad can be found anywhere on the web, I also get tons of inspiration from all those wonderful sites. My rice salad recipe will need many types of vegetables (carrot, celery, lettuce) and as the dressing; we are going to use the mixture of oils such as sesame oil and vegetable oil. I will also add shrimp to this simple rice salad. The cooking time is about 40 minutes.
Here is all you need to make a simple rice salad recipe with shrimp:
- 2 cloves of garlic
- 1 piece ginger (2-inch), grated
- Pinch of sugar
- 1/4 head iceberg lettuce
- 3/4 pound large shrimp, halved lengthwise
- 1 large carrot, shredded
- 2 stalks celery, thinly sliced
- 2 cups snow peas, thinly sliced
- 1 tablespoon of vegetable oil
- 3 tablespoons of toasted sesame oil
- 1/4 cup of rice vinegar
- 2 tablespoons soy sauce
- 2 cups of cooked white rice (or brown rice if you want)
- 1 bunch scallions
- 1/2 cup of chopped peanuts
- 1 cup mung (moong) bean sprouts
Wash all the vegetables first. Peel the shrimps, gingers, and garlic. Next, mince the garlic, grate the ginger, and halved all the shrimp lengthwise. Then, slice thinly the celery, snow peas, and scallions. After that, shred the lettuce and carrot.
After all the ingredients are ready, place the garlic, sesame oil, ginger, soy sauce, vinegar and sugar in a large bowl this will be the dressing. Add two tablespoons of them to another medium bowl, put the shrimp and toss. Finally, add the celery, carrot and snow pea to the remaining dressing and toss.
Next, heat a large pan with high heat and add two teaspoons of vegetable oil. Put the shrimps and stir-fry them until turned pink or about 3 to 4 minutes, then place them to the one bowl with the vegetables.
Add a little water to the pan and scrape up the bits, and then put the liquid to the bowl with the shrimp. Wait for the pan to reheat and add the remaining one teaspoon of vegetable oil and white rice, stir-fry until it toasted or for about 2 minutes. Turn off the stove and let it cool.
Finally, put the rice and scallions to the bowl with shrimp-vegetable mixture and toss them. Serve with another smaller plate and put the sprouts, lettuce, and peanuts at the top as a finishing touch.
That’s it, the simple rice salad recipe with shrimp is done and ready to serve!