This is not the fried rice you order for takeout. This is a cold salad. Its texture is light and crispy, and it’s perfect for when the heat turns up. The term “Chinese rice” in Turkish cuisine usually refers to a cold dish mixed with vegetables and proteins. You can do it quickly. This is perfect for meal prep. And the longer it sits, the better it tastes.
Required materials
I need something simple. Items you may have in your pantry.
- 2 cups of rice : Jasmine rice or short grain rice is best for its sticky-but-separate texture.
- 1 tsp salt : Enough to add flavor to the water.
- 1/2 tsp black pepper : freshly ground, if available.
- 1/2 bunch of dill : chopped. This creates a fresh herbal taste.
- 1 cup canned corn : Drain.
- 1 cup canned peas : Rinse to remove excess sodium.
- 2 roasted red peppers : Preserved is good. Cut them into small pieces.
- 1 bowl of cooked chicken : Cut into strips or cubes. Use whatever leftover chicken you have.
- 1 boiled carrot : cut into small cubes.
- 10 gherkins (gherkins) : chopped. These add the necessary acidity and crunch.
- 2-3 green onions : Cut into thin slices.
- 5 tablespoons of vegetable oil : Neutral oil, such as rapeseed or sunflower oil.
- 1 lemon : freshly squeezed.
How to cook rice properly
Rice is the base. If it’s done wrong, the whole salad will be ruined.
First, wash the rice thoroughly. I want the water to be clear. This will remove the excess starch. Too much starch can make rice sticky. Gummy rice is sad rice.
Add 3 cups of water to the rice. That’s the golden ratio of this dish. Some recipes call for less water. But for cold salads, the grains must be firm. Al dente.
Do not overcook.
“Be careful to keep the rice grains firm and avoid overcooking.”
Boil it until it’s just done. Then turn off the heat. Leave on for 1 minute. Then spread it on a tray or large plate. Cool completely. Room temperature is best.
Prepare the vegetables
When the rice cools, chop everything else.
Roasted red pepper cut into cubes. It should be small. You don’t need large pieces. You want to taste everything in every bite.
Dice the cooked carrots. If you haven’t done so yet, do it now. Just cook until done. Don’t mush it up.
Finely chop the dill. Be generous. Dill is the main flavor here.
Slice the green onions. If you want to make it more beautiful, separate the white and green part. Or mix them all together. it doesn’t matter.
Drain the corn and peas. Wet vegetables water down the dressing. It doesn’t work.
Put them together
When the rice has cooled, transfer it to a large bowl.
Add the chopped vegetables. Corn. pea. The red peppers. Carrot.
