Salad with rice from oriental cuisine. Salad with rice and egg. Canned fish salad with rice and egg

Wherever you add rice, everywhere he is in place. Feels comfortable with any ingredients. Side dishes, soups, meatballs, pie fillings, casseroles… What about salads? It is them "With taste" wholeheartedly welcome!

If you are looking for a figure, then what you need. Here you have a light side dish, fresh vegetables, and protein. And you can experiment endlessly with flavor combinations!

Rice based salads

Salad with rice, chickpeas and chicken fillet

Ingredients

100 g boiled chickpeas
400 g chicken fillet
5 st. l. lemon juice
2 tooth garlic
2 tsp olive oil
1 chip. ground black pepper
1 tsp Sahara
0.5 tsp ginger
salt to taste

Cooking

Cut the chicken fillet into cubes and marinate in a mixture of 1 tbsp. l. lemon juice, olive oil, minced garlic, black pepper. Leave for an hour, then brown the chicken pieces in a pan.
Prepare dressing with 4 tbsp. l. lemon juice, sugar and ginger. Add salt and black pepper to taste.
Mix all the ingredients in a deep bowl, pour over the dressing, garnish with fresh herbs.

Italian salad with tuna

200 g rice cooked al dente
1 red onion
8 cherry tomatoes
1 cucumber
300 g canned tuna
0.5 b. canned corn
5-6 sprigs of parsley
10 olives
1 st. l. lemon juice
2 tbsp. l. olive oil
salt, pepper to taste

Cut the onion into thin half rings, cut the cherry tomatoes into quarters, cut the cucumber into cubes.
Lightly mash the canned tuna with a fork.
Mix all the ingredients, salt and pepper, season with a mixture of lemon juice and olive oil. Garnish with parsley and olives.

Salad with rice, shrimps and red beans

300 g boiled long grain rice
300 g shrimp
100 g canned red beans
2 tsp lemon juice
1 st. l. olive oil
1 tooth garlic
1 chip. pepper mixes
1 sprig fresh mint
1-2 green onions

Lightly brown the peeled shrimp in a frying pan with a little olive oil.
Toss rice with shrimp and beans, drizzle with dressing of olive oil, lemon juice and minced garlic. Salt, pepper, mix salad. Garnish with chopped mint and green onions.

Rice salad with chickpeas and vegetables

200 g boiled burgundy rice
2-3 celery stalks
200 g broccoli
5-6 sprigs of cilantro
5–6 art. l. boiled chickpeas
1 st. l. olive oil
2 tsp lemon juice
salt, pepper to taste

Cut the celery into small slices, chop the cilantro, disassemble the broccoli into inflorescences, put in boiling water.
Mix all the prepared ingredients, sprinkle with lemon juice, salt, pepper, season with olive oil.

Chinese rice salad

300 g boiled long grain rice
12–15 pcs. dried shiitake mushrooms
1 carrot
1 bulb
100 g frozen or fresh green beans
1 tooth garlic
2 tbsp. l. rice vinegar
3 art. l. sesame oil
1 tsp liquid honey
1 tsp soy sauce

Soak mushrooms in boiling water until softened. After that, drain in a colander, cut into plates and fry together with chopped onion, grated carrots, green beans and chopped garlic.
Combine rice with fried vegetables, season with a mixture of rice vinegar, sesame oil, honey and soy sauce.

We hope you have chosen a couple of recipes for your collection. Of course, you yourself can easily compose your salad by adding or replacing some of the ingredients with others. Note that our selection

ne-dieta.ru

Ingredients

60 g white rice;
4 eggs;
250 g crab sticks;
1 cucumber;
½ red onion;
120 g canned corn;
a few sprigs of parsley or dill;
salt - to taste;
3 tablespoons of mayonnaise.

Cooking

Boil rice. Hard boil eggs, cool and peel. Cut the eggs, crab sticks, cucumber and onion into small cubes. Add rice, corn, chopped herbs, salt and mayonnaise and mix.

russianfood.com

Ingredients

70 g white rice;
200–250 g chicken fillet;
2-3 red bell peppers;
100-150 g canned or frozen green peas;
salt - to taste;
a handful of olives;
a few green onion feathers;
several sprigs of dill;
2-3 tablespoons of olive oil;
1 tablespoon white wine vinegar;
1 teaspoon grainy mustard;

Cooking

Boil the rice until done. Lay the peppers on a baking sheet lined with foil. Put in an oven preheated to 200 ° C for 25-30 minutes. Cool the peppers, peel them from the skin and seeds and cut into small sticks. Cut the cooled chicken into the same pieces.

If using frozen peas, boil them in boiling salted water for a few minutes until tender. Then chill in ice water to preserve the vibrant color. Cut the olives into small pieces and chop the greens.

Place all prepared ingredients in a bowl. Mix oil, vinegar, mustard, salt and pepper. Dress the salad with the resulting mixture.

Ingredients

150 g of arborio rice or other white rice;
salt - to taste;
2 eggs;
a handful of olives;
200-250 g cherry tomatoes;
250 g canned tuna;
250 g canned corn;
3 tablespoons of olive oil;
ground black pepper - to taste.

Cooking

Boil rice in salted water. Hard boil eggs, cool and peel. Cut eggs and olives into large pieces. Cut the tomatoes in half. Lightly mash the tuna with a fork.

Place rice, eggs, olives, tomatoes, corn and tuna in a bowl. Add lemon juice, oil, salt and pepper and toss salad. Put it in the refrigerator for a couple of hours, then it will become even tastier.

4. Layered salad with rice, salmon, avocado and cheese

Photo: vkuslandia / Shutterstock

Ingredients

50 g white rice;
salt - to taste;
200 g lightly salted salmon;
60 g of hard cheese;
100 g curd cheese;
3 tablespoons of mayonnaise;
several sprigs of dill;
½ lemon.

Cooking

Boil rice in salted water. Cut salmon into small cubes. Grate hard cheese on a coarse grater and mix half with curd cheese. Add two tablespoons of mayonnaise and chopped dill and mix.

Cut the avocado into small cubes and drizzle with lemon juice to keep them from browning. Lay the salad in layers in the following order: half the fish, rice, avocado, cottage cheese mixture, the remaining fish, mayonnaise and hard cheese.

marthastewart.com

Ingredients

180 g brown rice;
salt - to taste;
1 bay leaf;
30 g of pine nuts;
2 teaspoons of olive oil;
2 small onions;
3-4 cloves of garlic;
4 medium beets;
2 teaspoons finely grated lemon zest;
several sprigs of parsley;
60 g soft goat cheese.

Cooking

Boil rice in salted water with bay leaf. Put the nuts in a pan with hot oil and fry, stirring, for about 5 minutes over medium heat. Put on a plate.

Lower the heat slightly and add the finely chopped onion and garlic to the pan. Cook for approximately 8 minutes. Meanwhile cut the beets into medium cubes. Add it to vegetables, season with salt and pepper. Cover and cook, stirring occasionally, 25 minutes. If the beets stick to the pan, add some water.

Combine the roast, rice, half the nuts, lemon zest and most of the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese and parsley.

thefigtreeblog.com

Ingredients

180 g long-grain white rice;
100-120 g chopped walnuts;
1-2 cucumbers;
several sprigs of dill;
a few sprigs of mint;
1 lemon;
1 tablespoon apple cider vinegar;
1 tablespoon tahini (recipe is in);
salt - to taste;
ground black pepper - to taste;
½ teaspoon sugar or honey.

Cooking

Boil rice. Toast the nuts in a dry frying pan for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Combine the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Add the prepared ingredients to the dressing and mix. Drizzle the remaining lemon juice over the salad and let sit for 10 minutes to release the flavor.

namenu.ru

Ingredients

140 g canned tuna;
2 tablespoons of olive oil;
1-2 tablespoons of lemon juice;
salt - to taste;
ground black pepper - to taste.

Cooking

Boil rice. Mash the tuna with a fork. Cut cucumbers into small cubes. Add oil, lemon juice, salt and pepper to the prepared ingredients and mix.

taste.com.au

Ingredients

180 g brown rice;
100 g cashews;
300 g of white grapes;
150 g of feta;
½ small red onion;
2 tablespoons of lemon juice;
2 tablespoons of olive oil;
salt - to taste;
ground black pepper - to taste;
½ bunch of parsley.

Cooking

Boil rice. Put the cashews on a baking sheet and put in an oven preheated to 180 ° C for 3-5 minutes. The nuts should be lightly browned. You can also fry them in a dry frying pan.

Cut the grapes in half and remove the seeds, if any. Cut the feta into medium cubes and the onion into small cubes.

Mix lemon juice, oil, salt and pepper. Pour half the dressing over the rice and mix well. Add grapes, feta, onions, chopped parsley leaves and cooled nuts. Pour over the remaining dressing and stir.

povarenok.ru

Ingredients

100 g long-grain white rice;
200 g chicken fillet;
salt - to taste;
2 eggs;
1 cucumber;
100 g prunes;
100 g of hard cheese;
a few tablespoons of mayonnaise.

Cooking

Boil rice and chicken until tender. Salt the rice. Boil hard-boiled eggs. Cut the cucumber, prunes, cooled eggs and chicken into small cubes. Grate on a fine grater.

Layer the lettuce in this order: rice, chicken, prunes, cucumber, eggs, and cheese. Lubricate each layer, except the last one, with mayonnaise. Place the salad in the refrigerator for 1-2 hours.

Ingredients

180 g brown rice;
2 red bell peppers;
2 carrots;
½ bunch of green onions;
1 bunch of basil;
4 tablespoons of apple cider vinegar;
2 teaspoons of sesame oil;
2 teaspoons of honey;
2-3 tablespoons of soy sauce;
ground black pepper - to taste.

Cooking

Boil rice. Cut the pepper into medium cubes. Grate the carrots on a Korean carrot grater. Chop the onion with a knife and tear the basil with your hands.

Mix vinegar, oil, honey and soy sauce. Pour dressing over salad, season with pepper and toss.

Salad with rice is a full-fledged hearty dish that can be prepared at least every day, changing additional ingredients. By the way, fish, chicken, and all kinds of vegetables, both raw and boiled, can become such ingredients. In other words, rice is a unique product that does not require special cooking skills.

Moreover, rice is rich in a variety of vitamins and amino acids. The latter, as many as 8 pieces are included in rice. In addition, rice is a hypoallergenic product. It can be used both during normal and medical diets.

The only catch in making salads with rice is boiling it. Rice is a very delicate product, in a few minutes I can spoil it, digest it, for example. Therefore, it is necessary to remember the simple secret of cooking rice. It must be boiled in water in a ratio of 1 to 1.5 for 20 minutes, and then covered with a lid and removed from heat.

How to cook salad with rice - 15 varieties

The salad is very hearty and tasty, suitable for dinner and festive lunch.

Ingredients:

Crab sticks - 1 pack
Onion - 1 pc.
Chicken eggs - 3 pcs.
Rice - 100g
Mayonnaise
Greens

Cooking:

First of all, boil the rice in salted water, cool to room temperature. Crab sticks cut into small pieces. Hard-boiled chicken eggs. Finely chop the greens. Mix all the ingredients, add corn and season with mayonnaise.

Enjoy your meal.

An interesting combination, isn't it? Moreover, this salad is also incredibly tasty.

Ingredients:

Boiled sausage - 250 g
Chicken eggs - 3 pcs.
Rice - 500g
Canned corn - 1 can

Cooking:

Boil rice. We add corn to it. Boil the eggs and cut them into pieces. Finely chop the sausage. Mix all ingredients. Fill with mayonnaise. Mustard can be added to the dressing if desired. So the salad will acquire new colors of taste.

An interesting salad that will surely fall in love with all fans of spicy Mexican cuisine.

Ingredients:

Rice - 500g
Lime juice - 40 ml
Italian salad dressing - 100g
Salsa sauce - 100g
Green onions - 3 bunches
Corn grains
chopped cilantro

Cooking:

Boil rice until tender. Finely chop the greens. Corn, for this salad must be taken fresh. Finely chopped chili can be added if desired. Mix all ingredients and season with sauce. To prepare the sauce, we need to mix Italian sauce, lime juice and Italian dressing. Then put the salad in the refrigerator for several hours.

A simple salad to prepare, very tasty to taste, and most importantly, all these products can certainly be found in your home.

Ingredients:

Crab sticks - 250 g
Green onion
Dill
Eggs - 3 pcs.
Canned corn - 1 can

Cooking:

Boil eggs and rice. Cut crab sticks. Peel the eggs and cut them into small pieces. Cucumbers cut into cubes. You can remove the peel from the cucumber. Mix everything, add rice, corn and mayonnaise.

An original salad, both in taste and in appearance. And it doesn't take much time to prepare.

Ingredients:

Wild rice - 300 g
Sesame oil - 80 ml
String beans - 200 g
Yellow string beans - 200g
Lemon - 1 pc.
Garlic - 2 cloves.

Cooking:

Boil rice in salted water. Cool down.

To properly cook rice, you must first pour rice with 1 liter of water and bring to a boil, then close the lid and simmer for 40-59 minutes. Only in this way, wild rice can become soft and open.

Boil the beans in salted water for no more than 5 minutes. Cool down. Pass the garlic through a garlic crusher. Peel the zest from the lemon and squeeze out the juice. Mix garlic, lemon juice and sesame oil. Mix rice with beans. And top with sauce.

Another option for this salad is serving warm. You can also add soy sauce to it.

This salad is very satisfying and beautiful. Do not be lazy to cook it a lot, because it is also delicious.

Ingredients:

Onion - 1 pc.
Green onions - 2 bunches
Eggs - 2 pcs.
Canned tuna - 1 can
Canned corn - 1 can

Cooking:

Boil rice in salted water. Drain the corn in a colander to drain the sauce. Onion cut into cubes. Mash the tuna with a fork. Mix all the ingredients. Boil eggs and cut into cubes. Let's make mayonnaise.

Enjoy your meal

Sometimes it happens that sausage and meat salads get bored. Then salads with fish and seafood come to replace.

Ingredients:

Rice - 1 cup
Canned pink salmon -1 bank
green onion
Cucumbers - 1 pc.

Cooking:

Boil rice and cool. Cucumbers cut into small cubes. Chop greens. Cut or mash the fish.

It is better to pour the juice from the fish into rice, so the salad will be more juicy.

Mix all ingredients and season with mayonnaise.

Enjoy your meal.

Exclusive salad in a hurry with a romantic Italian accent.

Ingredients:

Rice - 100g
Tomatoes - 80 g
Green onion
Peas - 100g
Olives -100g
Pepper - 1pc
Cheese -100 g

Cooking:

Boil rice, salt, pepper and cool. Let's take freshly frozen peas and boil them. Cut olives in half. Cucumbers cut into cubes. Remove the skin from the tomato and cut into small pieces.

To easily remove the peel from a tomato, you need to make an incision on the tomatoes and pour boiling water over them.

Remove the seeds from the pepper and cut into cubes. Cheese cut into cubes. Boil the chicken breast and disassemble into fibers. Mix everything and season with mayonnaise.

Well, a very tasty and interesting salad. Delicious, juicy and very pretty.

Ingredients:

Lightly salted salmon - 200 g
Rice - 200 g
Cucumbers - 1 pc.
Carrots - 2 pcs.
Avocado -1 pc.
Eggs - 4 pcs.
Lemon juice - 20 ml
Green onions - 3 bunches
Red onion - 1 pc.
Dill
White wine vinegar - 40 ml

Cooking:

Boil rice. It is very important in this salad to properly boil the rice. To do this, rinse the rice well. We check the degree of rice cleaning by the color of the water, when it becomes completely transparent, the rice is ready. After that, we throw it on a sieve and leave it for an hour. After, pour the rice with two glasses of water and bring to a boil under the lid. Let's leave it for another 10 minutes. Now mix white wine vinegar and sugar and salt (1 teaspoon each) and add this sauce to the rice.

Boil eggs and carrots. Clean and rub on a coarse grater. Onion cut into small cubes. We finely chop the greens. Wash the cucumber and cut into small cubes. Peel the avocado and remove the pits. Now spread on a flat dish, break the salad

Rybka
Dill
Cucumber
Avocado
Mayonnaise
Carrot
Mayonnaise
Greens

We decorate the salad and leave it in the refrigerator for a couple of hours.

Enjoy your meal.

Chicken fillet is very often used in salads. We bring to your attention a salad with rice and chicken fillet.

Ingredients:

Chicken fillet - 300 g
Canned peas - 100g
rice wild
Cucumbers - 2 pcs.
Green onion

Cooking:

Boil rice. Boil chicken fillet. Peel cucumbers and cut into cubes. Cut the chicken fillet into small pieces. Chop greens. Mix all ingredients. Season with mayonnaise, pepper and salt.

An exotic low-calorie salad that will be useful instead of a fatty dinner.

Ingredients:

Mussels - 600 g
White wine vinegar - 40 ml
Cherry - 8 pcs.
Eggs -2 pcs.
Milk - 250 ml
Bay leaf - 2 pcs.
Rice -300g

Cooking:

Boil rice, cool. Boil mussels in milk with bay leaf, salt and pepper. After drain the milk and mix the mussels with rice. Boil eggs, cut into slices. Cut the tomatoes in half and then in half again. In a bowl, mix oil, vinegar, pepper and salt. Pour the mixture of rice and mussels with the sauce.

Salad for lovers of seafood and hearty snacks. It is precisely in these two parameters that this salad differs.

Ingredients:

Rice - 250 g
Canned fish - 1 can
Onion - 0.5 pcs.
Eggs - 4 pcs.

Cooking:

Boil rice in salted water. Add finely chopped onion, mashed fish with a fork, pepper and salt. Boil the eggs and cut them into pieces. Mix everything and season with mayonnaise.

Enjoy your meal.

An interesting and unusual salad, the recipe of which will beg for all the guests.

Rice Salad - General Cooking Principles

Rice is an extremely healthy cereal. In order to see how rice affects the body, pay attention to the inhabitants of the East. It is a well-known fact that the Chinese and Japanese based their diet on rice and fish, and they look great: fit and slender, practically do not get sick and live to old age. People mistakenly believe that food is just an integral part of life. Food can be healthy - and then it is a medicine, the engine of life, or we ourselves can accelerate the aging process of our body by eating fatty and sweet foods.

Rice is an indispensable carbohydrate that gives long-term satiety and energy. 100 grams of rice is enough for an adult to feel full until the next meal and do not need snacks.

Rice salads can serve as a main dish or as an addition to meat or fish products. But be careful - rice does not go well with fried meat or poultry. It is best consumed with seafood and fish.

Rice salad - preparing food and dishes

Rinse the grits well before preparing the rice salad. Many recipes say that rice groats do not need to be washed, but if you fill it with water, you will see that it becomes whitish. How to cook rice for salad? It's very simple. Fill the cereal with water in a ratio of 1 to 2, since rice swells twice during cooking. Bring rice with water to a boil, make the fire small and cook for 13-15 minutes without stirring. Salt the water. If you are cooking brown rice, then the cooking time is 35-38 minutes, and you do not need to stir it either.

You need to cook rice in an enameled pan, prepare bowls for individual ingredients, and a flat large plate for salad, which you should decorate with lettuce leaves first.

Rice Salad Recipes:

Recipe 1: Rice Salad with Squid

Follow the recipes of longevity from the Eastern nations - make a great rice salad with seafood. Squids are an invaluable product in terms of usefulness, since apart from protein they do not contain other nutrients - fat and carbohydrates. But rice is a healthy carbohydrate that will be digested for at least three hours, and therefore you can have breakfast and lunch with such a salad, but it is not recommended to use such a salad for dinner.

Required Ingredients:

100 grams of rice
300 grams of squid
Egg 3-4 pieces
Soy sauce 2 tablespoons
Olive oil for dressing
fresh parsley

Cooking method:

Boil rice. Remember that when boiled, cereals double in quantity.

Boil the squid. To do this, clean them from films and rinse, and then dip them in boiling salted water for 2-3 minutes, no more. Cool and cut into thin long strips.

Hard-boil the egg and chop with a knife as little as possible.

Chop greens.

Mix all the ingredients and dress the rice salad with soy sauce and oil.

Recipe 2: Korean Rice Salad with Carrots

Another recipe from oriental cuisine. Rice is a useful slow carbohydrate, you can eat it every day. The norm for a person is 200 grams per day of dry rice, and believe that this amount is enough for you to saturate for the whole day.

Required Ingredients:

Fresh carrots 2 pieces
Rice 200 grams
Onion 1 small onion
Olive oil
dried italian herbs
fresh parsley
Olive oil

Cooking method:

Boil rice, cool.

Rub the carrots on a fine grater, pour olive oil (use 2-3 tablespoons), salt and sprinkle with cumin and Italian herbs.

Chop the onion as thinly as possible, preferably in half rings.

Chop the parsley.

Mix all the ingredients, season the salad with oil and salt.

Recipe 3: Warm Rice Salad with Eggplant and Olives

Rice salads are delicious not only cold, but also warm. They can be used as an addition to meat or fish dishes, as well as the main dish. Try a delicious warm salad with fried eggplant and olives. You can use both canned green olives and ripened black pitted olives, but for ease of preparation, it is recommended to purchase additional pitted olives.

Required Ingredients:

Rice 200 grams
Eggplant 2 pieces medium size
100 grams of olives or pitted olives
2 medium sized tomatoes
Lettuce purple onion 1 medium-sized shuku.
Sunflower oil
Soy sauce

Cooking method:

Boil rice in salted water.

Cut the eggplant into square pieces, the tomatoes into thin semicircles.

Chop up the greens.

Finely chop the onion.

Pour 1 tablespoon of sunflower oil into a hot frying pan, heat, sauté the onion for 2-3 minutes. Add the chopped eggplant to the onion. Simmer them for 10-13 minutes, stirring. Add tomatoes to the blue ones and onions, stirring, simmer for another 5-7 minutes. Add rice to vegetables, mix well and close the lid. Simmer over low heat for 7-8 minutes. Two minutes before cooking, add parsley to the rice salad and drizzle it with soy sauce. Serve the salad to the table immediately after turning off the fire.

Recipe 4: Rice Salad with Mushrooms

Another recipe for a warm salad is rice salad with mushrooms. Very tasty, juicy salad is not like any of the side dishes you know with cereals. You can use any fresh mushrooms. Mushrooms are most often used due to their availability, but you can also add porcini mushrooms, boletus, forest mushrooms to the salad.

Required Ingredients:

Rice 200 grams
Mushrooms 400 grams
2-3 medium white onions
Sunflower oil
Salt pepper
Garlic 3-4 teeth
Dill fresh
Sour cream 200 grams

Cooking method:

Boil rice.

Chop the onion as little as possible.

Mushrooms cut large enough, the mushroom into three or four parts.

Pour sunflower oil into a hot frying pan and put onions. Saute it for 3-4 minutes, add mushrooms to the onion. Simmer the mushrooms for 10-12 minutes over low heat, stirring them, salt and pepper. Add rice to the mushrooms and onions, stir, close the lid and let the mixture brew for 5-6 minutes.

While the rice salad is getting ready, make the sauce for it. Chop the dill, pass the garlic through a garlic press and mix the ingredients with sour cream.

When the fire is turned off, the salad can be served at the table. Do not mix it with sour cream sauce, but rather pour it into a separate bowl and place it next to the rice salad plate.

Recipe 5: Rice Salad with Ham and Cucumber

If you make rice salad with meat products, then be sure to use lean meat and offal. It can be chicken fillet, ham, pork or beef tongue, offal. Such a salad will not only be tasty, but will not hurt the waist.

Required Ingredients:

Rice 200 grams
Low-fat meat ham 200 grams
Cucumber 2-3 pieces
Tomatoes 2-3 pieces
fresh parsley
Sour cream for dressing

Cooking method:

Boil rice, cool.

Cut the ham into thin strips.

Wash the cucumber and tomato, remove the tails.

Cut the cucumbers into thin semicircles, the tomato into thin slices or cubes.

Chop the parsley.

Mix the ingredients. Such a rice salad will be delicious if seasoned with sour cream or butter, soy sauce - choose your favorite dressing.

Rice salad - secrets and useful tips from the best chefs

For rice salad, you can use either white rice or white rice combined with rice. Wild brown rice is extremely healthy, but it must be cooked separately from white rice, for at least 35 minutes. After the rice is cooked, mix it with white.

Rice salads can be seasoned with your favorite dressings, not just those given in recipes. Mix mayonnaise and sour cream, garlic, nuts, herbs, spices, add balsamic vinegar, soy sauce, lemon juice.

Rice is very quickly soaked in dressing, so season rice salad only before serving to guests, or even better, don’t season it at all - properly cooked rice will be crumbly and juicy anyway. Dressing for rice salad is best served in bowls and placed next to the salad.

Decorate rice salads with chopped herbs, nuts, flax seeds, sesame seeds before serving.

Dishes with rice and egg are very satisfying and nutritious, but in order not to crush these two ingredients under mayonnaise dressing, we will offer you several salad recipes based on them.

Salad with squid, crab sticks, rice and egg

Ingredients:

rice - 1/2 tbsp.;
quail eggs - 10 pcs.;
squid - 2 carcasses;
crab sticks - 6 pcs.;
cherry tomatoes - 4-5 pcs.;
mayonnaise - 2 tbsp. spoons;
Worcestershire sauce - 2-3 drops;
lemon juice - 2-3 drops;
shrimp, red caviar - for decoration.

Cooking

We wash and cool. We clean the squid carcasses and throw them into boiling water for 40 seconds. Cut the squid into rings. Crab sticks cut into cubes along with cherry tomatoes. Boil quail eggs hard boiled and chop, leave 2-3 pieces for decoration. Now let's take on the sauce: in a small glass, mix mayonnaise, ketchup, lemon juice and. Season all the prepared ingredients with the sauce. Put the salad on a plate and decorate with boiled shrimp and red caviar.

Salad with rice, corn, chicken and egg

Ingredients:

chicken fillet - 200 g;
eggs - 3-4 pcs.;
rice - 1/2 tbsp.;
corn - 1/3 can;
greens - to taste;
onion -1 pc.;
salt, pepper - to taste;
mayonnaise.

Cooking

Boil the chicken fillet, cool and disassemble into fibers. Rice is also boiled until cooked and washed with cold water. Hard boil the eggs and chop finely. Onions get rid of excessive bitterness and unpleasant odor by dousing the rings with boiling water, marinating in vinegar, or frying until transparent.

Now we lay the salad in layers: half the rice, corn, chicken, the second half of the rice, eggs and chopped greens for decoration. We coat each layer of lettuce with mayonnaise, if necessary, salt and pepper.

Canned fish salad with rice and egg

Ingredients:

Cooking

Rice is washed, boiled and cooled. Hard boil eggs and chop. Onion cut into thin rings and scalded with boiling water to remove bitterness. Drain excess liquid from canned fish and knead the pieces with a fork. We mix all the prepared ingredients in a salad bowl and season with mayonnaise. Before serving, a salad of fish, rice and eggs should stand in the refrigerator for 30-40 minutes, after which it can be decorated with herbs and served.