Best Salad with crab sticks and rice

Active cooking time 10 minutes.

Ingredients

• long grain rice 1 sachet 100 g
• canned corn 1 can (340 g)
• eggs 4 pcs.
• medium sized onion. 1 PC.
• crab sticks (meat) 1 pack. (200 g)
• mayonnaise 2 tbsp. l.
• salt to taste

Directions

1. Boil the rice until cooked, as directed on the package.
2. Put the rice in a sieve and rinse well under cold running water. Shake several times and leave for 20 minutes on a sieve to remove residual moisture.
3. Thus, you will get fluffy rice and quickly sue it.
4. Boil eggs.
5. To keep the eggs tasty and the yolk bright, cook them for 5-6 minutes after boiling.
6. Cut cold eggs into large cubes.
7. Crab sticks cut into small cubes.
8. Slightly thawed crab sticks are easier to cut into even cubes and they will thaw faster if cut.
9. Finely chop the raw onion.
10. If you are preparing the salad ahead of time, add the onions to it just before serving.
11. Combine everything, add salt, mayonnaise, mix.
12. Serve immediately. If desired, sprinkle with finely chopped celery leaves.
13. Bon appetit!