This should have been actually named ‘the leftover rice’ as the dish was created with a few ingredients I had in the fridge – a few slices of salami, bell peppers, sundried tomatoes and a garden full of herbs.
The ability to create dishes out of leftovers and the odd bit of vegetables lying around in the fridge is something I have inherited from my mother. The previous day’s steamed rice is never eaten in the same form the next day in my house – it always dons a new role in the form of a rice dish or patties etc. And having this ability has also helped me immensely in keeping the food budget in check.
I admit I was a little hesitant about how the final dish will turn out to be but surprisingly, it was deleeecious (according to my son, in true George Pig style!)
- Medium grained rice – 2 cups (or any that’s leftover except sticky rice)
- Salami – 6-8 slices, cut into small pieces (the spicy flavoured one is more delish)
- Sundried tomatoes – 5-6 strips, cut into small pieces
- Green bell pepper/capsicum – 1 medium, cut into small pieces
- Fresh thyme; 2 sprigs
- Fresh parsley – 3-4 sprigs; finely chopped
- Chilli flakes – to season (optional)
- Salt – to season
- Vegetable oil – 2-3 tbsp.
- If you are making rice from scratch, cook rice in salted boiling water, drain and keep aside. (Make sure that it is not overcooked and mushy). Or use leftover rice.
- In a large wok, heat oil and add the salami pieces frying on low flame for about half a minute.
- Then add the bell peppers, sundried tomatoes and herbs; sauté on medium heat for about 30 seconds.
- Add the rice and mix thoroughly; taste and season with salt if necessary.