Dinner

Tomato Fried Rice Salad Recipe

ByClara Bennett June 25, 2026June 25, 2026

Introduction

This Tomato Fried Rice Salad offers a vibrant twist on a classic favorite by combining flavorful, crispy tomato-infused rice with fresh, massaged kale and tangy feta. It’s a satisfying, healthy dish perfect for a light lunch or a colorful side.

A white plate holds a vibrant dish starting with a base layer of dark green, leafy kale spread around the edges. On top of the kale is a middle layer of orange-red cooked rice, piled in the center. Scattered across the rice and kale are small chunks of white cheese, bright red cherry tomato halves, dark purple olives, and thin, curved slices of light purple-red onion. A silver fork rests on the plate edge with a dark purple olive next to it. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, for topping

Instructions

Step 1: Prepare the massaged kale by stripping the 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 in a large mixing bowl.
Step 2: Add olive oil, Italian seasoning, kosher salt, and 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.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped garlic, tomato paste, granulated sugar (if using), ground gochugaru (if using), onion powder, and season with salt and pepper. Stir and cook until the tomato paste is lightly caramelized, about 2 minutes.
Step 4: Add the cooked rice to the skillet and stir to evenly coat with the tomato paste mixture. Cook, stirring occasionally, until the rice is warmed through and starts to turn crispy, about 8 minutes.
Step 5: To serve, place a layer of massaged kale on each plate. Top with a generous helping of the tomato fried rice, then garnish with thinly sliced red onion, chopped olives, and crumbled feta. Serve immediately.

Tips & Variations

For extra heat, increase the amount of gochugaru or add a pinch of red pepper flakes.
Substitute kale with baby spinach or Swiss chard for a different green texture.
Use leftover rice that’s been refrigerated overnight for best texture.
Try adding toasted pine nuts or walnuts for crunch.

Storage

Store leftover tomato fried rice and massaged kale separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice in a skillet over medium heat to restore its crispiness. Serve the kale cold or at room temperature for best flavor and texture.

How to Serve

A white plate holds a layered dish starting with a base of dark green kale leaves around the edges, topped by a thick middle layer of reddish-orange seasoned rice. On top of the rice, there are small chunks of white cheese, thin crescent-shaped slices of red onion, halved dark purple olives, and small bright red tomato pieces scattered evenly. The kale leaves have a shiny texture, while the rice looks slightly moist and grainy. A white-handled fork rests at the bottom of the plate with a dark purple olive near its base. The dish is placed on a white marbled surface with a beige cloth napkin partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, medium- or long-grain white rice works best because it crisps up nicely, but you can also use jasmine or basmati rice. Avoid sticky rice varieties for this dish.