Dishes with rice and eggs are very satisfying and nutritious, but in order not to overwhelm these two ingredients with mayonnaise dressing, we will offer you several salad recipes based on them.

Salad with squid, crab sticks, rice and egg

Ingredients:

• rice – 1/2 cup;
• quail eggs – 10 pcs.;
• squid – 2 carcasses;
• crab sticks– 6 pcs.;
• cherry tomatoes – 4-5 pcs.;
• mayonnaise – 2 tbsp. spoons;
• Worcestershire sauce – 2-3 drops;
• lemon juice – 2-3 drops;
• shrimp, red caviar - for decoration.

Preparation

Rinse and cool. We clean the squid carcasses and throw them into boiling water for 40 seconds. Cut the squid into rings. Cut crab sticks into cubes along with cherry tomatoes. Boil quail eggs hard and chop them, leaving 2-3 pieces for decoration. Now let's get to the sauce: in a small glass mix mayonnaise, ketchup, lemon juice and. Season all prepared ingredients with sauce. Place the salad on a plate and garnish with boiled shrimp and red caviar.

Salad with rice, corn, chicken and egg

Ingredients:

• chicken fillet – 200 g;
• eggs – 3-4 pcs.;
• rice – 1/2 cup;
• corn - 1/3 can;
• greens - to taste;
• onions - 1 pc.;
• salt, pepper - to taste;
• mayonnaise.

Preparation

Chicken fillet Boil, cool and disassemble into fibers. Cook the rice until tender and rinse with cold water. Boil the eggs hard and chop finely. Onion we get rid of excessive bitterness and unpleasant aroma by pouring boiling water over the rings, marinating in vinegar, or frying until transparent.

Now we lay the salad in layers: half the rice, corn, chicken, the other half of the rice, eggs and chopped herbs for decoration. Coat each layer of salad with mayonnaise, salt and pepper if necessary.

Canned fish salad with rice and egg

Ingredients:

Preparation

Wash the rice, boil and cool. Boil the eggs hard and chop them. Cut the onions into thin rings and scald with boiling water to remove the bitterness. Drain the excess liquid from the canned fish and mash the pieces with a fork. Mix all the prepared ingredients in a salad bowl and season with mayonnaise. Before serving, the salad of fish, rice and eggs should stand in the refrigerator for 30-40 minutes, after which it can be decorated with herbs and served.

Since this cereal does not require special care, except for the constant presence of moisture, and has many useful elements, its popularity is difficult to overestimate! Anyone interested in cooking knows that this product is universal: you can use it to cook meat or fish dishes, or salads. The latter acquire special popular love due to the enormous scope for creativity and tangible benefits. New recipes for salads with rice in their diversity are limited only by the cook’s imagination. There are hundreds of ways to prepare rice salad, and each of them is unique!

The five most commonly used ingredients in recipes are:

The composition can include any vegetables and even fruits; they radically change the taste and type of treat. Sweet peppers, tomatoes, cucumbers, pineapples, dried apricots, olives, mushrooms - everything is decided by a person’s culinary preferences! Seafood is often added to it, as is done in Japan and a number of Asian countries. Thus, the treat becomes even more useful thanks to the special vitamins and microelements contained in all seafood. Such culinary masterpieces are not only appetizing, but also very satisfying. A few spoons can easily replace many fried and fatty dishes, while you can create a menu taking care of your health and figure!

Salad with rice is complete hearty dish, which can be prepared at least every day, changing additional ingredients. By the way, such ingredients can be fish, chicken, and all kinds of vegetables, both raw and boiled. In other words, rice is a unique product that does not require special cooking skills.

Moreover, rice is rich in a variety of vitamins and amino acids. The latter, rice includes as many as 8 pieces. In addition, rice is a hypoallergenic product. It can be consumed both during regular and medical diets.

The only catch in preparing salads with rice is cooking it. Rice is a very delicate product, in just a few minutes I can spoil it, overcook it, for example. Therefore, you need to remember the simple secret of cooking rice. It must be boiled in water in a ratio of 1 to 1.5 for 20 minutes, and then covered with a lid and removed from the heat.

How to cook salad with rice - 15 varieties

The salad is very filling and tasty, suitable for dinner and holiday lunch.

Ingredients:

• Crab sticks - 1 pack
• Onions - 1 pc.
• Chicken eggs - 3 pcs.
• Rice - 100g
• Mayonnaise
• Greenery

Preparation:

First of all, boil the rice in salted water and cool to room temperature. Cut the crab sticks into small pieces. Chicken eggs Boil it hard. Finely chop the greens. Mix all the ingredients, add corn and season with mayonnaise.

Bon appetit.

Interesting combination isn't it? Moreover, this salad is also incredibly tasty.

Ingredients:

• Boiled sausage - 250 g
• Chicken eggs - 3 pcs.
• Rice - 500g
• Canned corn - 1 can

Preparation:

Boil the rice. Let's add corn to it. Boil the eggs and cut them into pieces. Finely chop the sausage. Mix all ingredients. Season with mayonnaise. If desired, you can add mustard to the dressing. This way the salad will acquire new colors of taste.

An interesting salad that will definitely be loved by all fans of spicy Mexican cuisine.

Ingredients:

• Rice - 500g
• Lime juice - 40 ml
• Italian salad dressing - 100g
• Salsa sauce - 100g
• Green onions - 3 bunches
• Corn grains
• Chopped cilantro

Preparation:

Boil the rice until done. Finely chop the greens. Corn for this salad must be fresh. If desired, you can add finely chopped chili pepper. Mix all ingredients and season with sauce. To make the sauce, we will need to stir together the Italian sauce, lime juice and Italian dressing. Then put the salad in the refrigerator for several hours.

A simple salad to prepare, very tasty to taste, and most importantly, all these products can probably be found in your home.

Ingredients:

• Crab sticks - 250 g
• Green onion
• Dill
• Eggs - 3 pcs.
• Canned corn - 1 can

Preparation:

Boil eggs and rice. Cut crab sticks. Peel the eggs and cut them into small pieces. Cut the cucumbers into cubes. You can remove the peel from the cucumber. Mix everything, add rice, corn and mayonnaise.

An original salad, both in taste and in appearance. Moreover, it does not take much time to prepare it.

Ingredients:

• Wild rice - 300 g
• Sesame oil - 80 ml
• Green beans - 200 g
• Yellow green beans - 200g
• Lemon - 1 pc.
• Garlic - 2 cloves.

Preparation:

Boil rice in salted water. Cool.

To properly cook rice, you must initially pour 1 liter of water over the rice and bring to a boil, then close the lid and simmer for 40-59 minutes. This is the only way the wild rice can become soft and open.

Boil the beans in salted water for no more than 5 minutes. Cool. Pass the garlic through a garlic crush. Remove the zest from the lemon and squeeze out the juice. Mix garlic, lemon juice and sesame oil. Mix rice with beans. And add sauce.

Another option for this salad is to serve it warm. You can also add soy sauce to it.

This salad is very filling and beautiful. Don’t be lazy to cook a lot of it, because it’s also delicious.

Ingredients:

• Onion - 1 pc.
• Green onions - 2 bunches
• Eggs - 2 pcs.
• Canned tuna - 1 can
• Canned corn - 1 can

Preparation:

Boil rice in salted water. Place the corn in a colander to drain the sauce. Cut the onion into cubes. Mash the tuna with a fork. Mix all the ingredients. Boil the eggs and cut into cubes. Season with mayonnaise.

Bon appetit

Sometimes it happens that sausages and meat salads get bored. Then salads with fish and seafood take over.

Ingredients:

• Rice - 1 glass
• Canned pink salmon - 1 can
• Green onions
• Cucumbers - 1 pc.

Preparation:

Boil the rice and cool. Cut the cucumbers into small cubes. Chop the greens. Cut or mash the fish.

It is better to pour the juice from the fish into the rice, so the salad will be juicier.

Mix all ingredients and season with mayonnaise.

Bon appetit.

Exclusive salad on a quick fix with a romantic Italian accent.

Ingredients:

• Rice - 100g
• Tomatoes - 80 g
• Green onion
• Peas - 100g
• Olives -100g
• Pepper - 1 piece
• Cheese -100 g

Preparation:

Boil the rice, add salt, pepper and cool. Take freshly frozen peas and boil them. Cut the olives in half. Cut the cucumbers into cubes. Remove the peel from the tomato and cut into small pieces.

To easily remove the peel from a tomato, you need to make a cut on the tomatoes and pour boiling water over them.

Peel the pepper from seeds and cut into cubes. Cut the cheese into cubes. Chicken breast Boil and disassemble into fibers. Mix everything and season with mayonnaise.

Well, a very tasty and interesting salad. Tasty, juicy and very beautiful.

Ingredients:

• Lightly salted salmon - 200 g
• Rice - 200 g
• Cucumbers - 1 pc.
• Carrots - 2 pcs.
• Avocado - 1 pc.
• Eggs - 4 pcs.
• Lemon juice - 20 ml
• Green onions - 3 bunches
• Red onion - 1 pc.
• Dill
• White wine vinegar - 40 ml

Preparation:

Boil the rice. It is very important in this salad to boil the rice correctly. To do this, rinse the rice well. We check the degree of purification of the rice by the color of the water; when it becomes completely transparent, the rice is ready. After that, put it on a sieve and leave for an hour. Afterwards, pour two glasses of water over the rice and bring to a boil under the lid. Let's leave for another 10 minutes. Now mix white wine vinegar with sugar and salt (1 teaspoon each) and add this sauce to the rice.

Boil eggs and carrots. Clean and grate on a coarse grater. Cut the onion into small cubes. Finely chop the greens. Wash the cucumber and cut into small cubes. Peel and pit the avocado. Now place it on a flat dish and break up the salad.

1. Fish
2. Dill
3. Cucumber
4. Avocado
5. Mayonnaise
6. Carrot
7. Mayonnaise
8. Greenery

Decorate the salad and leave it in the refrigerator for a couple of hours.

Bon appetit.

Chicken fillet is very often used in salads. We present to your attention a salad with rice and chicken fillet.

Ingredients:

• Chicken fillet - 300 g
• Canned peas - 100g
• Wild rice
• Cucumbers - 2 pcs.
• Green onion

Preparation:

Boil the rice. Boil the chicken fillet. Peel the cucumbers and cut into cubes. Cut the chicken fillet into small pieces. Chop the greens. Mix all ingredients. Season with mayonnaise, pepper and salt.

An exotic salad with a low amount of calories will be useful instead of a fatty dinner.

Ingredients:

• Mussels - 600 g
• White wine vinegar - 40 ml
• Cherry - 8 pcs.
• Eggs - 2 pcs.
• Milk - 250 ml
• Bay leaf - 2 pcs.
• Rice -300g

Preparation:

Boil the rice, cool. Boil the mussels in milk with the addition of bay leaf, salt and pepper. Then drain the milk and mix the mussels with rice. Boil eggs, cut into slices. Cut the tomatoes in half and in half again. In a bowl, mix oil, vinegar, pepper and salt. Pour the sauce over the mixture of rice and mussels.

Salad for lovers of seafood and hearty snacks. It is precisely in these two parameters that this salad differs.

Ingredients:

• Rice - 250 g
• Canned fish - 1 jar
• Onion - 0.5 pcs.
• Eggs - 4 pcs.

Preparation:

Boil the rice in salted water. Add finely chopped onion, fish mashed with a fork, pepper and salt. Boil the eggs and cut them into pieces. Mix everything and season with mayonnaise.

Bon appetit.

An interesting and unusual salad, the recipe for which all guests will beg for.

Ingredients

• 60 g white rice;
• 4 eggs;
• 250 g crab sticks;
• 1 cucumber;
• ½ red onion;
• 120 g canned corn;
• several sprigs of parsley or dill;
• salt - to taste;
• 3 tablespoons of mayonnaise.

Preparation

Boil the rice. Hard boil the eggs, cool and peel. Cut eggs, crab sticks, cucumber and onion into small cubes. Add rice, corn, chopped herbs, salt and mayonnaise and stir.

Ingredients

• 70 g white rice;
• 200–250 g chicken fillet;
• 2–3 red bell peppers;
• 100–150 g canned or frozen green peas;
• salt - to taste;
• a handful of olives;
• a few green onions;
• several sprigs of dill;
• 2–3 tablespoons olive oil;
• 1 tablespoon white wine vinegar;
• 1 teaspoon grainy mustard;

Preparation

Boil the rice until done. Place the peppers on a baking sheet lined with foil. Place in an oven preheated to 200°C for 25–30 minutes. Cool the peppers, peel them from skin and seeds and cut them into small cubes. Cut the cooled chicken into the same pieces.

If using frozen peas, cook them in boiling salted water for a few minutes until soft. Then chill in ice water to preserve the vibrant color. Cut the olives into small pieces and chop the herbs.

Place all prepared ingredients in a bowl. Mix oil, vinegar, mustard, salt and pepper. Season the salad with the resulting mixture.

Ingredients

• 150 g arborio rice or other white rice;
• salt - to taste;
• 2 eggs;
• a handful of olives;
• 200–250 g cherry tomatoes;
• 250 g canned tuna;
• 250 g canned corn;
• 3 tablespoons olive oil;
• ground black pepper - to taste.

Preparation

Boil the rice in salted water. Boil the eggs hard, cool and peel. Cut the eggs and olives into large pieces. Cut the tomatoes in half. Lightly mash the tuna with a fork.

Place rice, eggs, olives, tomatoes, corn and tuna in a bowl. Add lemon juice, oil, salt and pepper and toss the salad. Put it in the refrigerator for a couple of hours, then it will become even tastier.

4. Layered salad with rice, salmon, avocado and cheese

Ingredients

• 50 g white rice;
• salt - to taste;
• 200 g lightly salted salmon;
• 60 g hard cheese;
• 100 g curd cheese;
• 3 tablespoons of mayonnaise;
• several sprigs of dill;
• ½ lemon.

Preparation

Boil the rice in salted water. Cut the salmon into small cubes. Grate the hard cheese on a coarse grater and mix half of it with the cream cheese. Add two tablespoons of mayonnaise and chopped dill and stir.

Cut the avocado into small cubes and sprinkle with lemon juice to prevent them from browning. Layer the salad in the following order: half the fish, rice, avocado, curd mixture, remaining fish, mayonnaise and hard cheese.

Ingredients

• 180 g brown rice;
• salt - to taste;
• 1 bay leaf;
• 30 g pine nuts;
• 2 teaspoons olive oil;
• 2 small onions;
• 3–4 cloves of garlic;
• 4 medium beets;
• 2 teaspoons finely grated lemon zest;
• several sprigs of parsley;
• 60 g soft goat cheese.

Preparation

Boil the rice in salted water with the addition of bay leaf. Place the nuts in a frying pan with heated oil and fry, stirring, for about 5 minutes over medium heat. Place on a plate.

Reduce heat slightly and place finely chopped onion and garlic into the pan. Cook for approximately 8 minutes. Meanwhile, cut the beets into medium cubes. Add it to the vegetables, season with salt and pepper. Cover and cook, stirring occasionally, 25 minutes. If the beets stick to the pan, add a little water.

Mix the roast, rice, half the nuts, lemon zest and almost all the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese and parsley.

Ingredients

• 180 g long grain white rice;
• 100–120 g chopped walnuts;
• 1–2 cucumbers;
• several sprigs of dill;
• several sprigs of mint;
• 1 lemon;
• 1 tablespoon apple cider vinegar;
• 1 tablespoon tahini (recipe is in);
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon sugar or honey.

Preparation

Boil the rice. Roast the nuts in a dry frying pan for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Combine the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Add the prepared ingredients with dressing and stir. Pour the remaining lemon juice over the salad and leave for 10 minutes to release the aroma.

Ingredients

• 140 g canned tuna;
• 2 tablespoons olive oil;
• 1–2 tablespoons lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Boil the rice. Mash the tuna with a fork. Cut the cucumbers into small cubes. Add oil, lemon juice, salt and pepper to the prepared ingredients and stir.

Ingredients

• 180 g brown rice;
• 100 g cashews;
• 300 g white grapes;
• 150 g feta;
• ½ small red onion;
• 2 tablespoons lemon juice;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• ½ bunch of parsley.

Preparation

Boil the rice. Place cashews on a baking sheet and place in an oven preheated to 180°C for 3-5 minutes. The nuts should be lightly browned. You can also fry them in a dry frying pan.

Cut the grapes in half and remove the seeds, if any. Cut the feta into medium cubes and the onion into small cubes.

Mix lemon juice, oil, salt and pepper. Pour half of the dressing over the rice and stir well. Add grapes, feta, onion, chopped parsley leaves and cooled nuts. Pour over the remaining dressing and stir.

Ingredients

• 100 g long grain white rice;
• 200 g chicken fillet;
• salt - to taste;
• 2 eggs;
• 1 cucumber;
• 100 g prunes;
• 100 g hard cheese;
• a few tablespoons of mayonnaise.

Preparation

Boil rice and chicken until done. Salt the rice. Boil hard-boiled eggs. Cut the cucumber, prunes, cooled eggs and chicken into small cubes. Grate on a fine grater.

Layer the salad in the following order: rice, chicken, prunes, cucumber, eggs and cheese. Lubricate each layer, except the last one, with mayonnaise. Place the salad in the refrigerator for 1–2 hours.

Ingredients

• 180 g brown rice;
• 2 red bell peppers;
• 2 carrots;
• ½ bunch of green onions;
• 1 bunch of basil;
• 4 tablespoons apple cider vinegar;
• 2 teaspoons sesame oil;
• 2 teaspoons honey;
• 2–3 tablespoons of soy sauce;
• ground black pepper - to taste.

Preparation

Boil the rice. Cut the pepper into medium cubes. Grate the carrots to Korean carrots. Chop the onion with a knife and tear the basil with your hands.

Mix vinegar, oil, honey and soy sauce. Pour the dressing over the salad, season with pepper and toss.

Wherever you add rice, he is in place everywhere. Feels comfortable with any ingredients. Side dishes, soups, cutlets, pie fillings, casseroles... What about salads? It's them "With taste" Absolutely welcome!

If you watch your figure, this is what you need. Here you will find a light side dish, fresh vegetables, and protein. And you can experiment endlessly with flavor combinations!

Rice-based salads

Salad with rice, chickpeas and chicken fillet

Ingredients

• 100 g boiled chickpeas
• 400 g chicken fillet
• 5 tbsp. l. lemon juice
• 2 teeth garlic
• 2 tsp. olive oil
• 1 chip ground black pepper
• 1 tsp. Sahara
• 0.5 tsp. ginger
• salt to taste

Preparation

1. Cut the chicken fillet into cubes and marinate in a mixture of 1 tbsp. l. lemon juice, olive oil, chopped garlic, black pepper. Leave for an hour, then brown the chicken pieces in a frying pan.
2. Prepare dressing from 4 tbsp. l. lemon juice, sugar and ginger. Add salt and black pepper to taste.
3. Mix all the ingredients in a deep bowl, pour over the dressing, and garnish with fresh herbs.

Italian tuna salad

• 200 g rice, cooked al dente
• 1 red onion
• 8 cherry tomatoes
• 1 cucumber
• 300 g canned tuna
• 0.5 b. canned corn
• 5–6 sprigs of parsley
• 10 olives
• 1 tbsp. l. lemon juice
• 2 tbsp. l. olive oil
• salt, pepper to taste

1. Cut the onion into thin half rings, cut the cherry tomatoes into quarters, and cut the cucumber into cubes.
2. Lightly mash the canned tuna with a fork.
3. Mix all ingredients, salt and pepper, season with a mixture of lemon juice and olive oil. Garnish with parsley and olives.

Salad with rice, shrimp and red beans

• 300 g cooked long grain rice
• 300 g shrimp
• 100 g canned red beans
• 2 tsp. lemon juice
• 1 tbsp. l. olive oil
• 1 tooth garlic
• 1 chip pepper mixtures
• 1 sprig of fresh mint
• 1–2 green onions

1. Lightly brown the peeled shrimp in a frying pan with a little olive oil.
2. Mix rice with shrimp and beans, pour over a dressing of olive oil, lemon juice and chopped garlic. Salt, pepper, stir the salad. Garnish with chopped mint and green onions.

Rice salad with chickpeas and vegetables

• 200 g boiled burgundy rice
• 2–3 stalks of celery
• 200 g broccoli
• 5–6 sprigs of cilantro
• 5–6 tbsp. l. boiled chickpeas
• 1 tbsp. l. olive oil
• 2 tsp. lemon juice
• salt, pepper to taste

1. Cut the celery into small slices, chop the cilantro, separate the broccoli into florets, and simmer in boiling water.
2. Mix all prepared ingredients, sprinkle with lemon juice, salt and pepper, and season with olive oil.

Chinese rice salad

• 300 g cooked long grain rice
• 12–15 pcs. dried shitake mushrooms
• 1 carrot
• 1 onion
• 100 g frozen or fresh green beans
• 1 tooth garlic
• 2 tbsp. l. rice vinegar
• 3 tbsp. l. sesame oil
• 1 tsp. liquid honey
• 1 tsp. soy sauce

1. Soak mushrooms in boiling water until softened. After this, drain in a colander, cut into slices and fry along with chopped onion, grated carrots, green beans and chopped garlic.
2. Combine rice with fried vegetables, season with a mixture of rice vinegar, sesame oil, honey and soy sauce.

We hope you have chosen a couple of recipes for your collection. Of course, you can easily create your own salad by adding or replacing some of the ingredients with others. Please note that in our selection