My version of Thug Kitchens “Fried Rice Salad” which is awesome – I just had different ingredients on hand!

The dressing is what pulls it all together – rice wine vinegar, sesame oil, brags amino acids, and finely diced ginger.

I sautéed a bunch of veggies on high heat – carrots, garlic, celery, onion, peppers and lastly mushrooms and peas. Next add in the rice – I used organic red rice, previously cooked al dente mind you! After 3 minutes add in the dressing. Let all this sit on medium/high heat for about 3-4 minutes, don’t let it get mushy!

For my salad I had arugula on hand, my personal fav packed with flavor and stands up perfectly to the sweet and salty of the veggie mix!

I topped the arugula with sliced ginger and some juice from the jar and fresh chopped culantro.

Going back for seconds…..