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Egg and Rice Salad to Go

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  • Prep Time:
  • Yield: Makes 1 serving (serving size: about 2.5 cups)

Nutritional Information

Calories per serving:388
Fat per serving:20.2g
Saturated fat per serving:3.3g
Monounsaturated fat per serving:5.5g
Polyunsaturated fat per serving:10.3g
Protein per serving:13g
Carbohydrates per serving:43g
Fiber per serving:6g
Cholesterol per serving:186mg
Iron per serving:3mg
Sodium per serving:562mg
Calcium per serving:93mg


Egg and Rice Salad to Go
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.