From Nibble, Nosh, & Nourish: Available in the Gift Shop

Rice Salad:

2 c. water
1/2 cup frozen baby sweet peas, defrosted
2 T. soy sauce
1/2 cup fine sliced scallions
1 c. long-grain rice
2 tsp. minced ginger root
2 c. cooked diced chicken
1 medium carrot, peeled and shredded

Dressing:

1 T. soy sauce
2 tsp. toasted sesame seeds
1/3 cup rice vinegar
2 tsp. water
2 T. sugar

Combine water and soy sauce in a large saucepan. Bring to a boil
over medium high heat.

Stir in the rice, reduce heat to medium low.

Cover and simmer for 20 minutes or until the water has been absorbed. Remove from heat, uncover and let the rice cook in the pan.

In a large bowl, combine chicken, carrots, peas, scallions and ginger root.

Fluff the rice with a fork and toss well to coat ingredients. Serve on salad greens.