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Pork Fried Rice Salad | In Jennie's Kitchen

Pork Fried Rice Salad

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.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Servings 2

Ingredients
  

  • 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

Instructions
 

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