Pork Fried Rice Salad

Prep time:
Total time:
Serves: 2
This salad is ready to eat right away, but is even better if you let it sit a few hours in the fridge. The arugula will wilt a bit from the acid in the dressing, but that’s fine by me. If you want to keep it fresh, pack the arugula separately, and stir it in just before serving.


  • 1 tablespoon Vinaigrette Dressing (recipe here)
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons sesame oil
  • Freshly squeezed juice of ½ lime
  • 2 cups cooked leftover white rice
  • 1 cup cooked leftover pulled pork
  • 1 ear of corn, kernels only (save cobs in a bag to make this broth)
  • 2 handfuls of baby arugula
  • Sea salt & freshly ground black pepper, to taste


  1. Add the vinaigrette, soy sauce, sesame oil, and lime juice to a deep bowl. Whisk until well blended.
  2. Add the rice, pork, and corn. Stir until well mixed.
  3. Stir in the arugula. Taste for season, and adjust with salt and pepper, as desired, before serving.