Egg and Rice Salad to Go

Egg and Rice Salad to Go
Photo: Travis Rathbone
Any hearty brown rice or brown-rice blend works well in this salad.


Makes 1 serving (serving size: about 2.5 cups)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 388
Fat 20.2 g
Satfat 3.3 g
Monofat 5.5 g
Polyfat 10.3 g
Protein 13 g
Carbohydrate 43 g
Fiber 6 g
Cholesterol 186 mg
Iron 3 mg
Sodium 562 mg
Calcium 93 mg


1/2 cup cooked brown rice
1 cup cooked green beans, roughly chopped (3 oz)
1 ripe plum, thinly sliced (3 oz)
2 tablespoons (1/2 oz) chopped walnuts
1 hard-cooked egg, sliced
1 teaspoon sesame oil
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste


1. Combine rice, beans, plum, walnuts, and egg in a portable container.

2. Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.