• 2 cups (500 mL) cooked cold brown or white rice (made from about 2/3 cup/150 mL raw rice)
•2/3 cup (150 mL) snow or sugar-snap peas, trimmed and thinly sliced
•1 large carrot, thinly sliced
•1 small stalk bok choy or celery, thinly sliced
•2 tbsp (25 mL) vegetable oil
•1 1/2 tbsp (22 mL) soy sauce
•1 tsp (5 mL) granulated sugar
•1/4 tsp (1 mL) minced fresh ginger
•1 can (170 g) water-packed tuna, drained and lightly crumbled
1. In a large bowl, stir together rice, snow peas, carrot and bok choy.
2. In a small bowl, whisk together oil, soy sauce, sugar and ginger until sugar has dissolved. Add to rice mixture; toss well. Gently stir in tuna.
3. Divide among airtight plastic containers; store in the refrigerator for up to 24 hours. Pack in a lunch box with a chilled or frozen juice box to keep salad cold. Stir salad gently before eating.