I’ve always found it difficult to gauge exactly how much rice I need for a dish, and have a history of over-catering.
To ease the guilt of wasting perfectly good food, I needed to find something to do with the left-overs. So, here’s my really quick and easy way to use up your surplus cold rice
- Cool cooked rice immediately (rinse with boiling water first, then plenty of cold water, then drain)
- Always keep it in the fridge, and
- Never for more than a day, maximum
I tend to use this to accompany some grilled chicken or fish, but it’s almost good enough to eat on its own. It’s great for using up those sad veggies that sit in the fridge looking up hopefully every time you open the door. .
I literally threw this together in about 10 minutes this evening, so give it a try as an alternative to potatoes, pasta or plain rice.
Here’s the recipe and my suggestions, but as always, just use whatever you’ve got…Today, I had a green chilli, a yellow pepper and some spring onions lying about, so that’s what I used. I also used the flat-leaf parsley that was sitting on the window sill.
- A high-sided frying pan or wok
- Cooked and chilled basmati rice
- A medium red onion, finely chopped
- A chilli (or to taste) finely chopped
- A yellow pepper finely chopped
- Cumin seeds
- 1 teaspoon of mild curry powder
- a couple of tablespoons or so of reduced-salt soy sauce
- First of all, prepare your vegetables.
- Get your seasonings/ soy sauce etc. to hand, as this comes together very quickly.
- Heat the pan/wok to a med-high heat then dry-fry the cumin seeds – move them around and keep an eye on them so that they don’t burn. You’ll know when they’re done by the delicious smell..
- Add a tablespoonful of vegetable oil and allow it to heat up.
- Throw in the prepared vegetables,(except for anything you’re using as a garnish) stir well, and reduce the heat to allow them to cook slightly for about 4-5 minutes.
- Reduce the heat, then add the cold rice, and stir in gently. Keep it moving so that the rice doesn’t stick. You’re aiming to re-heat it until it’s piping hot, not to cook it.
- Add the curry powder and soy sauce and keep moving the rice about.
- Taste it every now and then to check the seasoning, and to make sure it’s heated right through.
- Did I mention that it should be piping hot?
Add the sliced spring onions or fresh herbs if you’re using them, and stir into the mixture, then serve immediately.
- Smarter people than me tend to add a beaten egg to this, but I’ve never done this successfully, so now I just don’t bother. Of course, if you fancy it you should go ahead and show me up
- To make this into a main course, some fried chicken or prawns will bulk it out very nicely.
- I’ve also used Teriaki sauce instead of Soy sauce; it lends a sweeter flavour, which I like too..