Asian Rice Salad in 15 Minutes

Ingredients:

• 5 cm of ginger root
• 1/3 cup extra-virgin olive oil
• 1/3 tbsp. rice vinegar
• 3 tablespoons soy sauce
• 4 tsp. dark sesame oil
• 180g shiitake mushrooms (about 4 cups), stems removed
• 2 green onions
• 1 cup frozen shelled edamame beans, thawed
• 4 cups store-bought cooked (or leftover) brown rice
• 2 grilled chicken breasts
• 1 cup grated carrots
• 140 g of small arugula

Preparation:

1. Peel the ginger and finely grate it into a large bowl. Add the olive oil, vinegar, soy sauce, and sesame oil. Season with salt and pepper to taste. Set aside 2 tablespoons of the dressing. Thinly slice the mushrooms and green onions (separate the white parts from the green ones).
2. Add the sliced ​​mushrooms, white parts of the green onions, and edamame to the dressing in a large bowl. Toss to evenly distribute the ingredients and let marinate at room temperature (the mushrooms will become more tender) while you prepare the remaining ingredients, stirring occasionally. Set aside the remaining green onions for serving.
3. Place brown rice in a glass bowl and fluff it with a fork. Place a damp paper towel directly on the rice and microwave until heated through and tender, about 3 minutes.
4. Meanwhile, remove the skin from the chicken and cut the meat into bite-sized pieces, about 2 cups. Combine the chicken, warm rice, and carrots with the mushrooms and edamame. Season with salt and pepper to taste.
5. Toss the arugula with the remaining dressing in a large bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each serving with 2 cups of the salad. Garnish with green onions.