Dinner

Tomato Fried Rice Salad Recipe

ByMariam Harutyunyan July 7, 2026July 7, 2026

Introduction

This Tomato Fried Rice Salad offers a vibrant twist on traditional fried rice by combining tangy tomato flavors with fresh, massaged kale. It’s a colorful, satisfying dish perfect for a light lunch or a side at dinner.

The dish is presented on a white plate set on a white marbled surface. The base layer consists of dark green, slightly wilted kale leaves arranged around the plate's edges. On top of the kale, there is a generous mound of reddish-orange seasoned rice in the center. Scattered evenly over the rice are thin, curved slices of purple-red onion, small halved cherry tomatoes with a bright red color, and dark purple olive halves. Small chunks of white crumbly cheese are sprinkled throughout the dish, contrasting against the vibrant colors below. A white-handled fork rests on the edge of the plate with one dark olive placed next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large bunch kale, thoroughly rinsed and dried
2 tbsp. extra-virgin olive oil

1 tsp. Italian or herb seasoning
3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper
5 cloves garlic, chopped

1/4 cup tomato paste
1 tsp. granulated sugar (optional)
1 tsp. ground gochugaru (optional)

1/4 tsp. onion powder
Kosher salt (to taste)
Freshly ground black pepper (to taste)

3 cups cooked rice
1/2 small red onion, thinly sliced
1/4 cup chopped olives

Crumbled feta cheese

Instructions

Step 1: Prepare the massaged kale by stripping the leaves from the ribs. Tear the leaves into 2-inch bite-sized pieces and finely dice the ribs into 1/4-inch pieces. Place both leaves and ribs into a large mixing bowl. Add olive oil, Italian seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Use your hands to massage the oil and seasonings into the kale until the leaves become slightly translucent, about 5 minutes.
Step 2: Heat a large skillet over medium heat and add olive oil. Add chopped garlic, tomato paste, granulated sugar (if using), ground gochugaru (if using), onion powder, and season with salt and pepper. Stir continuously until the tomato paste lightly caramelizes, about 2 minutes.

Step 3: Add the cooked rice to the skillet, stirring until the tomato paste evenly coats the rice. Continue cooking, stirring occasionally, until the rice is warmed through and begins to turn crispy, about 8 minutes.
Step 4: To serve, place a portion of the massaged kale on a plate. Top with a generous helping of the tomato fried rice. Garnish with thinly sliced red onion, chopped olives, and crumbled feta cheese.

Tips & Variations

For an extra kick, add more ground gochugaru or a splash of hot sauce to the rice while cooking.

Substitute the kale with spinach or Swiss chard for a milder green.
Use brown rice or quinoa as a healthier grain alternative.
Add toasted pine nuts or walnuts for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the tomato fried rice separately in a skillet over medium heat to revive its crispy texture. Keep the massaged kale and toppings fresh by adding them just before serving.

How to Serve

A white plate holds a layered Mediterranean-inspired dish arranged neatly. The bottom layer is dark green, wrinkled kale leaves forming a base that rings the plate’s edge. On top of the kale is a mound of reddish-orange rice, textured and slightly glossy. Scattered over the rice and kale are small white crumbles of cheese. Halved dark purple olives and thin, curved slices of light purple-red onion are placed across the dish, along with bright red cherry tomato halves. A silver fork with a white handle rests at the bottom edge of the plate, holding one olive. The plate sits on a white marbled surface with a beige napkin partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of tomato paste?

Fresh tomatoes have higher moisture content and won’t provide the same concentrated flavor as tomato paste. If using fresh tomatoes, cook them down well to reduce moisture and intensify flavor, but expect a different texture.