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Rainbow Rice Salad

Perfect for using up leftover rice, this crispy rice salad is packed with bright veggies and a hint of spice.

Prep 10 Mins
Cook 15 Mins
Makes 2-4
Made with Akila Sushi Rice
Ingredients

Ingredients

1 cup frozen mixed vegetables (corn, peas, carrots, beans)
1 tsp Moroccan spice
Salt and pepper to taste
2 cups Akila Sushi Rice (or any other leftover Akila rice), cooked
2 cups Akila Sushi Rice (or any other leftover Akila rice), cooked
2 Tbsp vegetable oil, for frying
2 Tbsp crispy fried onions (store-bought), to garnish
Method

Method

01

Heat a tablespoon of oil in a large frying pan.

02

Add the mixed vegetables, Moroccan spice, and season with salt, and pepper. Stir-fry for 2-3 minutes, until spices and vegetables are well combined and bright in colour.

03

Add the cooked rice to the pan and stir-fry for 5-7 minutes, breaking up clumps with a spatula.

04

Transfer the rice mixture to a bowl and stir in the chopped coriander.

05

Serve warm with a generous sprinkling of the crispy fried onions.