Quick and Easy Rice and Quail Eggs Salad

Name: Quick and Easy Rice and Quail Eggs Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups of leftover cooked white rice; ¼ cup of blanched peas (I used frozen peas (thawed to room temperature)); ¼ cup of dice blanched carrot (I used frozen carrot (thawed to room temperature)); ¼ cup of pitted black olives (cut into quarters (optional)); ⅓ cup of bell peppers (diced); ¼ cup of York ham (diced, (optional)); 1 dozen quail egg (I used them pickled from a jar, but there are instructions to boil quail eggs below); 1 tablespoon of rice vinegar; 1 tablespoon of olive oil; ½ teaspoon of salt