When we have some leftover rice, we usually turn to this easy to make recipe. Turning yesterday’s rice into a healthy meal with veggies and protein offers several advantages. It reduces food waste by repurposing leftovers, while adding vegetables and protein boosts the meal’s nutritional value, providing essential vitamins, minerals, and balanced macronutrients. Plus, it saves time and resources while offering a satisfying, wholesome dish.
Recipe
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
250gm leftover rice (or fresh rice, which has been cooled)
2 tablespoons Ghee or oil
3 Cloves garlic, finely chopped
1 large onion chopped
1 Anise star
Teaspoon of mustard seeds
Teaspoon of cumin seeds
1 green bell pepper / Paprika
100gm protein (shrimp, boneless chicken)
Other veggies, such as bean sprouts, or mushrooms
2 spoons soya sauce
1 teaspoon Red Chili Powder or Paprika
1 to 1 1/2 tablespoons Salt
Heat the oil, and once hot add the mustard and cumin seeds. Once they start to sputter add the anise star, chopped onion/garlic. Stir it on high flame until the onion is golden color
Once golden add the veggies and proteins (chicken/shrimp) and keep on stirring.
Dont let the veggies overcook – keep them crispy.
In the mean time, prepare a sauce with soya sauce, salt, paprika – and add it to the above veggies/meat and stir for a minute until it is evenly distributed. This sauce is the trick that makes the food yummy…
Reduce the flame and add the rice to the mixture, while keeping on stirring.
Let the rice cook for a few minutes on medium flame, with a cover on. And the rice is ready to serve. I usually serve it with a fried egg on top (but it is tasty without the fried egg too)
