Ingredients for Exotic Asian Rice Salad
- Light Soya Sauce
- 2 tablespoons rice vinegar
- Honey
- Salt and pepper to taste
- Green Onions
- Fresh Ginger
- 1 large carrot, grated
- 1 tablespoon vegetable oil
- Apricot
- 1 teaspoon curry powder
- 1/4 cup water
- 1/4 cup orange juice
- Basmati Rice
- Kiwi Fruits
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How to Make Exotic Asian Rice Salad
- **Make the Dressing:** In a small bowl, whisk together rice vinegar, soy sauce, and salt and pepper to taste.
- Set aside.
- **Prepare the Vegetables:** Grate the carrot. Thinly slice the green onions. Grate the fresh ginger. Chop the dried apricots.
- Heat the vegetable oil in a pan or wok over medium heat. Add the sliced green onions and grated ginger. Sauté for 1-2 minutes until fragrant.
- Add 2/3 of the grated carrot to the pan. Sauté for another 3-4 minutes until slightly softened.
- Stir in the curry powder and cook for 30 seconds, until fragrant.
- Add the chopped apricots to the pan and stir to combine.
- Add a pinch of salt, then pour in the orange juice and water. Stir well, scraping up any browned bits from the bottom of the pan.
- Simmer for 5 minutes, allowing the sauce to slightly thicken.
- Add the cooked rice to the pan and gently stir to combine with the vegetables and sauce.
- Remove from heat and let stand for a few minutes to allow the rice to absorb the flavors.
- Stir in the reserved dressing and the remaining 1/3 of the grated carrot.
- Taste and adjust seasoning as needed (add more salt, pepper, or a touch of sugar if desired).
- Transfer the salad to a serving bowl and garnish with kiwi slices.
- Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
92g
Fat
7g
Carbs
33g
