Cold Rice is a simple, refreshing dish made from pre-cooked rice that has been cooled and often chilled before serving. It can be enjoyed plain or tossed with a variety of ingredients like fresh vegetables, herbs, and light dressings for a quick salad-style meal. Common in many cuisines, cold rice is ideal for recipes like sushi, rice salads, or leftover fried rice, where the firmer texture of cooled grains works best. Light, versatile, and easy to prepare, it’s a great base for both savory and sweet dishes, making it perfect for hot days or quick meal prep.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 3 eggs
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, bite-size pieces
- 3 tablespoons olive oil
- 1 teaspoon vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup tomatoes, diced
- 1 bunch raw broccoli, with stalk, chopped
- 1 cup frozen peas, thawed
- 1 cup frozen corn kernels, thawed
Instructions
Steps:
1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer
for 20 minutes. Remove from heat, and set aside to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately
remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and
slice.
3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally,
until no longer pink and juices run clear.
4. Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified;
set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to
combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour
before serving. Toss with dressing to coat just before serving.
