Tomato Fried Rice Salad Recipe

Introduction

This Tomato Fried Rice Salad brings together tender kale and flavorful rice coated in a savory tomato paste. It’s a vibrant, healthy dish perfect for a light lunch or side that’s both satisfying and colorful.

Ingredients

• 1 large bunch kale, thoroughly rinsed and dried
• 2 tbsp. extra-virgin olive oil
• 1 tsp. Italian or herb seasoning
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 5 cloves garlic, chopped
• 1/4 cup tomato paste
• 1 tsp. granulated sugar (optional)
• 1 tsp. ground gochugaru (optional)
• 1/4 tsp. onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 cups cooked rice
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped olives
• Crumbled feta cheese, for topping

Instructions

1. Step 1: Prepare the massaged kale by stripping the kale leaves from the ribs. Tear the leaves into 2-inch bite-sized pieces and finely dice the ribs into 1/4-inch pieces. Place both leaves and ribs into a large mixing bowl.
2. Step 2: Add olive oil, Italian seasoning, kosher salt, and freshly ground black pepper to the kale. Use your hands to massage the oil and seasonings into the kale until the leaves turn slightly translucent, about 5 minutes.
3. Step 3: Heat a large skillet over medium heat and add olive oil. Stir in chopped garlic, tomato paste, granulated sugar (if using), gochugaru (if using), onion powder, and season with salt and pepper. Cook, stirring, until the tomato paste lightly caramelizes, about 2 minutes.
4. Step 4: Add the cooked rice to the skillet and stir to coat the rice evenly with the tomato mixture. Continue cooking, stirring occasionally, until the rice is heated through and begins to crisp slightly, about 8 minutes.
5. Step 5: To serve, arrange a portion of the massaged kale on each plate. Top with a helping of the tomato fried rice. Garnish with thinly sliced red onion, chopped olives, and crumbled feta cheese.

Tips & Variations

• For a milder spice, omit the gochugaru or replace it with smoked paprika. Adding a squeeze of lemon juice over the kale enhances its brightness.
• Use brown rice or quinoa instead of white rice for added texture and nutrition.
• If you prefer a vegan version, skip the feta or substitute with a plant-based cheese.

Storage

Store leftover tomato fried rice salad in an airtight container in the refrigerator for up to 3 days. Reheat the rice portion in a skillet or microwave until warm, then add fresh kale and toppings just before serving to keep the greens crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides kale?

Yes, sturdy greens like Swiss chard or collard greens can work well, but kale’s texture and ability to soften with massaging make it ideal for this recipe.

Is it necessary to massage the kale?

Massaging softens the kale and reduces bitterness, making it more tender and enjoyable to eat, especially when served raw in salads.

Tomato Fried Rice Salad Recipe

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4.7 from 77 reviews

Tomato Fried Rice Salad is a vibrant, flavorful dish combining massaged kale with tomato-infused fried rice, enhanced by savory garlic, spices, olives, and crumbled feta. This light yet satisfying salad great for a wholesome lunch or dinner, melding crispy rice texture with fresh greens and bold flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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For the Massaged Kale

• 1 large bunch kale, thoroughly rinsed and dried
• 2 tbsp. extra-virgin olive oil
• 1 tsp. Italian or herb seasoning
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

For the Tomato Fried Rice

• 5 cloves garlic, chopped
• 1/4 cup tomato paste
• 1 tsp. granulated sugar (optional)
• 1 tsp. ground gochugaru (optional)
• 1/4 tsp. onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 cups cooked rice

For Serving

• 1/2 small red onion, thinly sliced
• 1/4 cup chopped olives
• Crumbled feta cheese (amount as desired)

Instructions

1. Prepare the Massaged Kale: Strip the kale leaves from their ribs and tear the leaves into 2-inch bite-sized pieces. Finely dice the ribs into 1/4-inch pieces. Place both leaves and ribs in a large mixing bowl. Add the olive oil, Italian seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Use your hands to thoroughly massage the oil and seasonings into the kale until the leaves become slightly translucent, about 5 minutes.
2. Cook the Tomato Fried Rice: Heat a large skillet over medium heat and add olive oil. Once hot, add the chopped garlic, tomato paste, granulated sugar (if using), ground gochugaru (if using), onion powder, and season lightly with kosher salt and black pepper. Stir continuously until the tomato paste begins to lightly caramelize, approximately 2 minutes. Add the cooked rice to the skillet and stir to coat the rice evenly with the tomato paste mixture. Continue cooking, stirring occasionally, until the rice is heated through and begins to crisp at the edges, about 8 minutes.
3. Assemble and Serve: Place a generous helping of the massaged kale on each plate. Top with the warmed tomato fried rice. Garnish with thinly sliced red onion, chopped olives, and crumbled feta cheese. Serve immediately to enjoy the contrast of crispy and fresh textures.

Notes

• For a spicier version, increase the amount of gochugaru or add a pinch of red chili flakes.
• You can substitute cooked brown rice for white rice to add additional fiber.
• Massaging the kale softens its texture, making it more palatable and blending well with the warm rice.
• Olives and feta add salty, savory notes; adjust quantities according to taste preferences or dietary restrictions.
• Make sure the rice is day-old or well-cooled for best frying results and to prevent mushiness.

Keywords: tomato fried rice, kale salad, Mediterranean salad, vegetarian fried rice, healthy rice salad, massaged kale recipe