Asian Rice Salad 4 cups cooked brown rice, chilled 1/4 cup peanut oil 1 tsp salt 1/2 tsp pepper 1 tsp sugar 1 tsp sesame oil 1 carrot, diced 1/2 cup chopped snow peas 1/2 cup corn kernels (optional) 1/4 cup rice vinegar 1 stalk celery, diced 1/2 red or yellow bell pepper, diced 3 green onions, chopped 2 tbs chopped fresh parsley In a small mixing bowl, combine the peanut oil, salt, pepper, sugar and sesame oil.
Stir until the sugar dissolves, then pour over the rice in a large mixing bowl. Toss gently to coat, then set aside. Steam the carrot, snow peas and corn for one minute. Drain, then stir the vegetables into the rice.
Add the remaining ingredients and stir to combine. Serve chilled.