Korean Rice Salad
| Yield: | 1 Servings |
| Categories: |
| 2 1/2 3 c cooked rice | ||
| 1/2 | lb | Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good) |
| 1 | Box frozen peas, thawed | |
| 1 | Good shaking of red pepper flakes | |
| 1 | Onion, chopped | |
| 1/2 | Fresh cucumber, chopped (or two medium pickles, chopped) | |
| 1 | Fresh tomatoes, chopped (up to 2) | |
| 2 | Boiled eggs, chopped | |
| Chopped chives, to taste | ||
| Chopped parsley, to taste | ||
| 8 | Black olives, chopped (up TO 10) | |
| DRESSING | ||
| 3 | ts | Soy sauce |
| 2 | ts | Oil |
| 2 | ts | Vinegrar |
| 3 | ts | Mayonnaise |
| Salt to taste | ||
| Pepper to taste | ||
| Red papper to taste |
Advertisement