Tomato Fried Rice Salad Recipe
This Tomato Fried Rice Salad is a vibrant, flavorful dish that combines massaged kale with richly seasoned tomato rice, topped with red onions, olives, and crumbled feta. The kale is tenderized by massaging with olive oil and herbs, while the rice is cooked in a skillet with garlic, tomato paste, and spices for a lightly caramelized, crispy texture. This dish is perfect as a hearty salad or a light main course.
- 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
Scale
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
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
Toppings
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped olives
- Crumbled feta cheese, to taste
Instructions
- Prepare the massaged kale: Strip the kale leaves from the ribs and tear leaves into 2-inch bite-sized pieces. Finely dice the ribs into 1/4-inch pieces. Place both leaves and ribs into a large mixing bowl. Add the olive oil, Italian seasoning, kosher salt, and freshly ground black pepper. Use your hands to massage the oil and seasonings thoroughly into the kale until the leaves become slightly translucent, which should take about 5 minutes.
- Cook the tomato rice: Heat a large skillet over medium heat and add olive oil (amount as preferred, approximately 1-2 tablespoons). Add the chopped garlic, tomato paste, granulated sugar (if using), ground gochugaru (if using), onion powder, and season with kosher salt and black pepper. Stir constantly to combine and cook until the tomato paste lightly caramelizes, about 2 minutes. Add the cooked rice and stir well to evenly coat the rice with the tomato mixture. Continue to cook, stirring occasionally, until the rice is heated through and begins to get slightly crispy, about 8 minutes.
- Assemble the salad: Plate a serving of the massaged kale, then add a generous helping of the tomato fried rice on top. Garnish with thinly sliced red onion, chopped olives, and a sprinkle of crumbled feta cheese. Serve immediately for best flavor and texture.
Notes
- You can adjust the spice level by omitting or adding more gochugaru (Korean chili flakes).
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Leftover tomato rice can be refrigerated for up to 3 days and reheated in a skillet.
- Massaging the kale softens it and reduces bitterness, making it more palatable when eaten raw.
- Use day-old rice for best texture when making fried rice to prevent mushiness.
Keywords: tomato fried rice salad, kale salad, tomato paste rice, vegetarian salad, Mediterranean salad, healthy rice dish
Find it online: https://kitchenbyclara.com/tomato-fried-rice-salad-recipe/
