This savory cold rice salad is refreshing and filled with lean protein and a healthy, tasty miso dressing.
Wash rice with cold water and drain. Add washed rice and water into a large microwave-proof bowl. Cover lightly with plastic wrap and cook in microwave on high for 5 to 6 minutes. Once the mixture is boiling, set the microwave to low and cook for another 12 minutes. You can alternatively cook rice on the stove, following normal cooking instructions.
In another microwave-proof bowl (about 8″ diameter), break eggs, add milk and mix well. Cover lightly with plastic wrap and cook in microwave on high for 2 minutes. Mix the egg mixture with a whisk to make scrambled eggs (you can also make these on the stove, if preferred). Set aside.
Mix all dressing ingredients in a bowl. Add rice, shrimp, all vegetables, and scrambled eggs. Keep in refrigerator for 3 to 4 hours. Serve Cold.