Thai Style Rice Salad

I love this easy, fresh and tasty rice salad. It is great hot or cold and so easy to swap ingredients to make it taste phenomenal! Great source of omega 3, and a good sources of Vit B12, D, C, K, potassium and fibre.

29 file


Serves 4-6

  • 1 1/2 cups Jasmine rice
  • 1 tbsp sesame oil
  • 3 large eggs, whisked
  • 3 garlic cloves, thinly sliced
  • 1 tbsp finely grated ginger
  • 2 long red chillies, thinly sliced
  • 1 1/2 tbsp fish sauce
  • 2 tbsp ketcap manis
  • 500g cherry tomatoes, halved
  • 2 x 150g Hot Smoked Salmon portions, flaked
  • 4 baby cucumbers
  • 1 cup bean sprouts
  • Spring onion curls


Cook the rice according to packet instructions. Drain well.

Spread the rice evenly over a baking tray and refrigerate until dry to the touch.

Heat a wok or large frying pan over high heat. Add 1 tsp of the oil and swirl to coat. Add half the egg and swirl to coat the base. Cook for 30 secs or until the egg is light golden underneath and just set.

Turn onto a clean work surface. Roll the egg into a log and thinly slice crossways. Transfer to a plate and cover to keep warm. Repeat with the remaining egg.

Heat the remaining oil in the wok or pan. Add the garlic and cook for 30 secs or until golden and crisp. Use a slotted spoon to transfer to a small bowl. Add the ginger and rice and stir-fry for 3 mins or until heated through.

Add the chilli (optional), fish sauce, kecap manis and 2 tbsp of water to the rice mixture in the wok or pan. Stir-fry for 1 min or until well combined.

Add the tomato and salmon and cook, tossing occasionally, for 3 mins or until the tomato is just tender.

Add the egg and toss to combine. Season. Divide the fried rice evenly among serving bowls. Arrange cucumber, fried garlic, bean sprouts and spring onion curls over the rice in the bowls.

Picture of Marzia Bell
Marzia Bell

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