Why You’ll Love This Recipe
This Tomato Fried Rice Salad is a fantastic fusion of comforting fried rice and a fresh salad. The warm rice provides a satisfying base, while the fresh tomatoes add juiciness and acidity, making each bite burst with flavor. The dressing ties everything together with a touch of tanginess, while fresh herbs provide an aromatic finish. It’s a great option for meal prep, light lunches, or a unique side dish for dinner. The recipe is versatile, easy to make, and guaranteed to satisfy.
Ingredients
- 2 cups cooked rice (preferably cold, leftover rice works best)
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon olive oil (for frying the rice)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon rice vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar (optional, for sweetness)
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the rice: If you don’t have leftover rice, cook 1 cup of rice and let it cool. Ideally, use rice that’s a day or two old, as it holds up better in fried rice recipes.
- Fry the rice: In a large skillet or wok, heat the olive oil over medium-high heat. Add the cooked rice and stir-fry for about 3-5 minutes, allowing the rice to get slightly crispy. Add the soy sauce, sesame oil (if using), and a pinch of salt and pepper, and stir well.
- Prepare the salad ingredients: While the rice is frying, dice the tomatoes, cucumber, and finely chop the red onion and fresh herbs.
- Make the dressing: In a small bowl, whisk together the rice vinegar, lemon juice, sugar (if using), and a pinch of salt and pepper until well combined.
- Assemble the salad: Once the rice has cooled down a bit, toss it in a large bowl with the chopped tomatoes, cucumber, red onion, and fresh herbs.
- Dress the salad: Pour the dressing over the salad and toss everything together until well-coated.
- Serve: Serve the Tomato Fried Rice Salad at room temperature or chilled for a refreshing twist. Garnish with additional herbs if desired.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
- Add protein: For a more filling meal, add cooked chicken, shrimp, or tofu for extra protein.
- Spicy kick: Add some diced chili peppers or a dash of chili flakes to the dressing for a bit of heat.
- Other veggies: Try adding diced bell peppers, carrots, or corn for added crunch and color.
- Citrus twist: Use lime juice instead of lemon for a slightly different flavor in the dressing.
- Gluten-free option: Use tamari instead of soy sauce for a gluten-free version of the dish.
Storage/Reheating
Tomato Fried Rice Salad can be stored in an airtight container in the refrigerator for up to 2 days. If you plan to store it, it’s best to keep the dressing separate to maintain the freshness of the vegetables. When ready to eat, toss the salad with the dressing again, and serve it chilled or at room temperature.
FAQs
Can I use fresh rice instead of leftover rice?
While leftover rice works best for fried rice because it’s drier and holds up better, you can use freshly cooked rice. Just let it cool completely before frying to avoid mushy rice.
Can I make this salad in advance?
Yes! This salad can be prepared in advance. Just keep the dressing separate until you’re ready to serve to prevent the rice from getting soggy.
Can I add other vegetables to this fried rice salad?
Definitely! Feel free to add vegetables like peas, carrots, or bell peppers for extra color and crunch.
Can I make this salad spicy?
Yes, you can add some chili flakes or a diced fresh chili pepper to the dressing or rice while frying for an added spicy kick.
How do I keep the rice from being too sticky?
Make sure the rice is completely cooled before using it in this recipe. Freshly cooked rice tends to be sticky, while day-old rice is more separate and ideal for fried rice.
Is this recipe vegan?
Yes, this Tomato Fried Rice Salad is naturally vegan, as long as you use a plant-based soy sauce and leave out any animal-based proteins.
Can I make this salad gluten-free?
Yes, simply swap regular soy sauce for tamari, which is gluten-free, and ensure the rice vinegar is gluten-free as well.
Can I use brown rice instead of white rice?
Yes, brown rice will work, though it may require a bit more cooking time. Just ensure it’s cooked and cooled before using it in the salad.
How long will leftovers last?
Leftovers will last in the fridge for up to 2 days. The salad is best enjoyed fresh, but it can still be delicious when reheated or served chilled.
Can I add fruit to this salad?
Yes! Adding fruits like mango or pineapple can add a refreshing sweetness that complements the savory flavors of the fried rice.
Conclusion
Tomato Fried Rice Salad is a flavorful and versatile dish that offers a fresh twist on traditional fried rice. With juicy tomatoes, crunchy veggies, and a tangy dressing, this salad is both satisfying and refreshing. Whether served as a light main, a side dish, or a unique take on fried rice, it’s a perfect option for meal prep, picnics, or casual weeknight dinners. Easy to make, customizable, and full of flavor, this recipe will quickly become a favorite in your culinary repertoire!
PrintTomato Fried Rice Salad
Tomato Fried Rice Salad is a vibrant and flavorful dish that brings together the heartiness of fried rice with the refreshing crunch of fresh tomatoes. The warm, savory rice is tossed with juicy tomatoes, aromatic herbs, and a tangy dressing, making it a perfect balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Ingredients
- 2 cups cooked rice (preferably cold, leftover rice works best)
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon olive oil (for frying the rice)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon rice vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Prepare the rice: If you don’t have leftover rice, cook 1 cup of rice and let it cool. Ideally, use rice that’s a day or two old, as it holds up better in fried rice recipes.
- Fry the rice: In a large skillet or wok, heat the olive oil over medium-high heat. Add the cooked rice and stir-fry for about 3-5 minutes, allowing the rice to get slightly crispy. Add the soy sauce, sesame oil (if using), and a pinch of salt and pepper, and stir well.
- Prepare the salad ingredients: While the rice is frying, dice the tomatoes, cucumber, and finely chop the red onion and fresh herbs.
- Make the dressing: In a small bowl, whisk together the rice vinegar, lemon juice, sugar (if using), and a pinch of salt and pepper until well combined.
- Assemble the salad: Once the rice has cooled down a bit, toss it in a large bowl with the chopped tomatoes, cucumber, red onion, and fresh herbs.
- Dress the salad: Pour the dressing over the salad and toss to coat evenly. Add the parsley and toss again to combine.
- Serve: Serve the Tomato Fried Rice Salad at room temperature or chilled for a refreshing twist. Garnish with additional herbs if desired.
Notes
- For a more filling meal, add grilled chicken, shrimp, or tofu for extra protein.
- For a spicy kick, add some diced chili peppers or a dash of chili flakes to the dressing.
- Feel free to add other vegetables like bell peppers, carrots, or corn for added crunch and color.
- Use tamari instead of soy sauce for a gluten-free version of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
