I consider ‘leftover rice’ to be a boon as it means I can dish out a simple yet interesting rice dish the next day, team it up with a raita and dinner’s ready. Strictly for days when you are too tired to even think of cooking yet do not want another take-away.
This one is more like a rice stir-fry; broccoli florets and brown mushrooms sautéed on high heat with a dash of soy sauce. The choice of vegetables is entirely individualistic; use the idea and create your own rice stir-fry with what’s available in your refrigerator.
1. Rice (any variety; I used leftover rice but you could make it from scratch) – 2 cups
2. Broccoli florets – 1 cup, blanched/steamed
3. Brown mushrooms – 1 cup, diced
4. Soy sauce – 1 tbsp
5. Tomato chilli sauce – 1 tsp
6. Ginger – 1 tsp, grated
7. Salt – to season
8. Pepper – to season
9. Vegetable oil – 2 tbsp.
• In a wok, heat oil and sauté the mushrooms for a minute on high heat.
• Add broccoli, grated ginger, soy sauce and tomato chilli sauce and sauté for another minute.
• Season with salt and pepper; add rice and mix thoroughly to combine.
• Serve hot.
And since this is a recipe using leftovers, I decided to enter it for the leftover makeover contest being hosted on Cutchi Kitchen (http://www.cutchikitchen.com/LeftOverMakeOverGiveAway.html)
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