Bok Choy and Leftover Rice Salad

Bok Choy and Leftover Rice Salad

This salad came about by accident. We had gone out for Chinese food on New Year’s Day. There were leftovers to take home, including some white rice. Once I got home and looked at the leftovers, turned out there was a lot more rice than I thought. I decided to use some of it in a salad. I had some bok choy, which seemed like a natural ingredient to add. I thought about using the bok choy raw, but decided to saute it just a little. It was still crisp, and the greens had just wilted a bit. Played around with what I had on hand and ended up with a pretty good salad. I left it vegetarian, but could easily have added chicken or shrimp and made it more of a main dish, rather than a side.

Bok Choy and Leftover Rice Salad

4 T. oil
2 cloves garlic, peeled and chopped
2-3 c. sliced bok choy- I used baby bok choy, but use what you like
2 c. cold cooked rice
1 carrot, peeled and shredded
½ of a sweet pepper, seeded and chopped
1 green onion, sliced

Dressing:
1/3 c. rice wine vinegar, or white wine vinegar
2 T. oil
2 T. chopped parsley or cilantro
1 T. sugar
1 t. soy sauce
1 t. sesame oil
1 t. fresh grated ginger
Salt and hot sauce to taste

In skillet, sauté garlic for a couple of minutes, being careful not to burn it. Add bok choy and stir fry a few more minutes, just until bok choy wilts a little, but is still crisp. In medium bowl place the bok choy/garlic mixture, being sure to include the oil used in cooking. Add rice and veggies to boy choy mix. In small jar, with a tight fitting lid, place the dressing ingredients. Secure lid and shake until well mixed. Pour over the rice mixture and stir until well mixed. Chill a few hours or overnight before serving. Serves 4-6.
Note: You can make this a main dish salad by adding a little protein. Cooked chicken or shrimp are great. For a vegetarian version- scrambled eggs or edamame work well, too.