2cupsof leftover cooked white riceWhite rice is best, but whatever non-sticky rice you have left over is fine.
¼cupof blanched peasI used frozen peas (thawed to room temperature)
¼cupof dice blanched carrotI used frozen carrot (thawed to room temperature)
¼cupof pitted black olivescut into quarters (optional)
⅓cupof bell peppersdiced
¼cupof York hamdiced, (optional)
1dozenquail eggI used them pickled from a jar, but there are instructions to boil quail eggs below
1tablespoonof rice vinegar
1tablespoonof olive oil
½teaspoonof salt
Instructions
Step 1: Combine
In a large bowl, combine white rice fluffed with a fork, peas, carrot, black olives, bell pepper, ham and quail eggs.
Step 2: Mix
To prepare the dressing, mix rice vinegar, oil, and salt, and whisk to stir. If you are not serving it right away, whisk again right before mixing with the salad.
Step 3: Serving
When you're ready to serve pour the dressing on the salad and toss.Arrange the salad in a serving bowl and serve at room temperature.
Cook's notes
Blanch peas and carrots by placing them in boiling water, cooking for about 5 minutes, then removing from the boiling water and cooling them down with ice water (to preserve flavor, texture, color and nutrition).