Egg and Rice Salad to Go

Eggs-Rice-Salad RecipeTravis Rathbone


  • 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.

  • 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

Good to Know

Great use for leftovers: Any hearty brown rice or brown-rice blend works well in this salad.