This is a great recipe to use as a pre-made lunch. It's also a great way to use up leftover brown rice.
Alternatives:
Doing this without the chicken breasts turns this into an easy side dish to any Asian-themed main. Also, you can consider using thinly sliced cabbage instead of arugula. If you don't have edamame, corn kernels work as well. We often have this for lunch with pre-cooked shrimp, a plum dipping sauce, and a snap pea and mango vegetable salad.
Link to the Recipe: Foodnetwork.com/15-minute-asian-rice-salad
Ingredients
ginger
extra-virgin olive oil
rice wine vinegar
soy sauce
toasted sesame oil
shiitake mushrooms
scallions
shelled edamame, thawed
leftover brown rice
breasts from a rotisserie chicken
shredded carrots
baby arugula
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