Oriental Rice Salad

2 cups cooked rice
4 hard boiled eggs
1 can (16 oz.) bean sprouts, drained
1/2 cup green peppers, julienned
2 green onions including tops, finely minced
1/2 cup thinly sliced black olives
1 clove garlic, finely minced
1/2 cup mayonnaise
2 teaspoons soy sauce
2 teaspoons cider vinegar
1 teaspoon sugar
Salt and pepper to taste.



Mix rice and eggs in large mixing bowl. Rinse bean sprouts under cold water and drain well. Add sprouts, green peppers, onions and olives to rice mixture. Chill ingredients. Blend garlic, mayonnaise, soy sauce, vinegar, salt and pepper. Stir into rice mixture before serving. TIP: For fluffier rice that does not stick, cook in the microwave. Also, eggs can be successfully cooked in the microwave. See recipe for Microwave Hard Boiled Eggs.

Oriental Rice Salad