Cold Rice Salad Recipe -
Cold Rice Salad Recipe
  • READY IN 2 hr

Cold Rice Salad

Recipe by  

"Either you like it or hate, it but at least try it! Serve with fruit and rolls."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs


  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.
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Reviews More Reviews

Aug 12, 2008

I was very happy with this recipe. I was looking for a well balanced, healthy meal that I could take to work for lunch that I didn't have to worry about heating up. This fit the bill perfectly with lots of protein & veggies. It reminded me of cold fried rice, but without all the oil and fat. The only thing I substituted was brown rice for the white rice. Thanks!

Sep 09, 2010

i really simplified this recipe b/c i was making it while camping. It's so easy and versatile. i omitted the chicken and egg, but added chopped carrots. i used brown rice (cooked according to the package) and used a low-cal italian dressing instead of the oil/vinegar. it was really tasty and i received many compliments.


8 Ratings

Feb 28, 2011

The vegetables remarkably bring in the flavor with this dish. I doubled the dressing because it was very light otherwise. I also steamed the broccoli for one minute then blanched it in cold water (tastes better than raw broccoli). Refridgerating this for an hour blends the flavors. I added walnuts at the end. I will make this again. Thanks.

Dec 13, 2010

I made this with brown rice. I'd never cooked brown rice before, and NOW I know it takes much longer than white. I also just used a bag of frozen broccoli and chopped it up. I made this yesterday and can't stop eating it! Perfect for my husband to bring to work. I will try to freeze individual servings, then at lunch time it will still be cold, but defrosted.

May 05, 2013

Tried this recipe and found it to be great. I originally made it as written. I also tailored it for an everyday salad by leaving out the chicken. Both ways this is a salad worth the effort of making. I will be using this many times throughout the warmer months.

Sep 08, 2012

I really like how the yolks from the hard boiled eggs break down in this to make it a little bit creamy (not really creamy, but I'm using that for lack of the correct word). I replaced the chicken with a can of chick peas to make it vegetarian and diced up a green pepper instead of using the corn because that is what I had on hand. We prefer these kinds of salads with lots of red wine vinegar, so I added quite a bit more than the recipe calls for. I also added some diced up fresh parsley because I wanted to use it up. Delicious! Thank you for sharing!

Oct 28, 2014

Love this recipe! We have leftover rice quite a bit and this is a great way to use it and leftover veggies in the fridge for weekday lunches. I fried my eggs and chopped them into the salad and accidentally used more vinegar (misread and added a TBSP instead of a tsp…whoops!) and it was delicious. I could see using water chestnuts in this, also, for crunch. My co-workers were all jealous when I told them what it was and were surprised it wasn't takeout. Will definitely make again.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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