Ingredients for Indonesian Rice Salad
- Cooked Brown Rice
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1/4 cup fresh orange juice
- Garlic Clove
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 tablespoons soy sauce
- 1 teaspoon salt
- Apple Cider Vinegar
- Canned Crushed Pineapple
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- Bean Sprouts
- 1/4 cup raisins
- 1/2 cup roasted peanuts
- Cashew Pieces
- 1 tablespoon sesame seeds
- Green Bell Pepper
- Red Bell Pepper
- Water Chestnut
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How to Make Indonesian Rice Salad
- Cook 2 cups of rice according to package directions. Fluff with a fork and let cool slightly.
- In a large bowl, whisk together 2 tablespoons peanut oil, 1 tablespoon sesame oil, 1/4 cup fresh orange juice, 2 cloves minced garlic, 1/2 teaspoon cayenne pepper (or to taste), 2 tablespoons soy sauce, 1 teaspoon salt, 2 tablespoons cider vinegar, and 1 cup diced fresh pineapple.
- Add the cooked rice to the bowl and stir to combine.
- Gently fold in 1/2 cup chopped green onions, 1/2 cup chopped celery, 1/2 cup bean sprouts, 1/4 cup raisins, 1/2 cup roasted peanuts, 1/4 cup cashews, 1 tablespoon sesame seeds, 1/2 cup chopped bell peppers (any color), and 1/2 cup water chestnuts.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. (The longer it sits, the better it tastes!)
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
93g
Fat
40g
Carbs
30g
