Tag Archives: Rice

Chilli Prawn Fried Rice

My love for markets is legendary, especially the local one in my suburb (Dandenong) which I would have mentioned on my blog at least a million times.

Looking back, I think it’s destiny that bought us to this suburb. Amidst all the confusion, loneliness and that strange feeling of newness in a foreign country, it was the local market here that was my refuge. The smell, sights and sounds always reminded me of home because I would get every single ingredient that I needed for my style of cooking which means a lot when you are so far from home. And it’s true that food opens doors where none exists. And for me that door was this blog…..

These days, I don’t visit the market as often as I used to but I am still there at least once every fortnight. It’s my space to get inspired and to re-ignite the creativity and passion I have for food. All the beautiful, fresh produce gives me such a buzz and there are so many ideas that pop into my mind after a trip like this.

And with Christmas almost here, markets are just brimming with such amazing produce and I simply couldn’t go past the seafood section. I had to come back with some fresh Australian raw prawns; don’t waste your hard earned money buying prawns from other countries when you can get some amazingly fresh and delicious prawns caught right here in Australia. Believe me, it’s totally worth those few extra dollars.

After all the shopping, I was only in the mind for a one pot dish and nothing elaborate. And this delicious Indo Chinese style prawn fried rice is what came to mind.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

The Indo Chinese style fried rice is quite different from the traditional Chinese version. It’s a lot more fried where the grains of rice are separate unlike the sticky original version. I wanted a bit of a spice kick and used long dry red chillies for smoky hot undertones.

To get the flavour from the dry red chillies, add it to the cold oil and then heat on low flame. Toss in the prawns with a handful of different vegetables along with perfectly cooked rice and finish off with a dash of soy and tomato chilli sauce.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com


  1. 400gms long grained rice
  2. 500gms medium sized prawns; deshelled and deveined
  3. 1 large carrot; julienned

This post is bought to you in association with Supreme Seafood so the complete recipe can be found here.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com


Goan Fish Biryani

 Easter holidays are here and all of us are in the mood for some fun time with family and friends. And celebrations always mean great food!

Whether you are celebrating this Holy Festival or not, this weekend is a perfect time to gather around a table with your loved ones and relax over some good food. And today’s dish, the Goan style fish biryani is just the perfect one for that.



The most unique thing about this fish biryani is the addition of grated coconut and black kokum. Though red kokum is used traditionally, I have used black kokum or kudampuli in this one. Medium sized fish like small seer fish or mackerel is best suited for this biryani preparation.

Unlike the meat biryanis which are usually heavy in spices and aromatics, this Goan fish biryani is light but with a bang of flavours from the whole spices, coconut and kokum. It has the distinct coastal flavour stamp which transports you the land of sun and surf – Goa!

And what a delicious way to use kokum, especially the black variety. If you have red kokum, use it by all means but the black also provides that delicious tangy addition which pairs so beautifully with coconut. It’s the play of sweet n’ sour!




1. For the rice:
• 4 cups, long grained basmati rice; soaked
• 3 green cardamom
• 1 black cardamom

For full recipe, click here….

Recipe developed, shot and styled for Supreme Seafood

Egg Biryani

How can I even begin to explain what a biryani means to India? The singular rice dish which gets the nation into a culinary and cultural frenzy. The debates are endless…and democracy gets chucked out of the window! Is our biryani better or yours?

Every state of India has a biryani recipe or rather, a style of making biryani. It is amazing that a dish introduced to India by the Arab traders has become the national dish today. I really wouldn’t go into the history or types of biryani; Google and Wiki can do a good job of it.

Though you can find plenty of recipes for egg biryani all across the web, I decided to post this one because I loved the dish and wanted it to be a part of my collection here.

Egg biryani - an aromatic, mildly spiced fragrant rice dish from India - thespiceadventuress.com

The best thing about egg biryani is that it is the perfect crossover between vegetarian and non-vegetarian. More people are egg-tarian these days and this is a delicious way to enjoy it. It is also perfect for days when you want to go meatless yet want some bold flavours on your plate.

No biryani recipe will look simple; there’s usually a ton of ingredients and steps but believe me, if you systematically follow it, this is one of the simplest dishes to cook. And the only accompaniment you need is a bowl of raita or yoghurt dip.

So let’s get cooking this delicious, aromatic and flavourful egg biryani!

I learnt this recipe from here.


1. 1 cup of basmati/long grained white rice
2. ghee/clarified butter
3. 1 inch cinnamon
4. 2 cloves
5. 2 green cardamom
6. 1 star anise
7. 2 dried bay leaf
8. ½ cup fresh coriander leaves/cilantro
9. ½ cup fresh mint leaves
10. 2 green chillies
11. 5 cloves garlic
12. 2 inch ginger root
13. 1.5 cups of large onions, finely sliced
14. ½ cup ripe tomato, chopped
15. 1 tsp red chilli powder (adjust to taste)
16. ¼ tsp turmeric powder
17. 1 tsp cumin/jeera powder
18. 1 tsp fennel/perinjeera/saunf powder
19. 1 tsp roasted coriander powder
20. 1 cups thick coconut milk
21. 1 tsp garam masala (adjust to taste)
22. 3 eggs, hard boiled and halved
23. ¼ cup roasted cashewnuts
24. ¼ cup raisins
25. 1 tbsp coriander leaves, finely chopped, for garnish
26. 1 tbsp mint leaves, finely chopped, for garnish


1. Wash and soak the rice for at least 2 hours prior to cooking. Drain thoroughly before cooking.
2. Grind the coriander leaves, mint leaves, green chillies, 1 inch ginger and 3 cloves garlic into a paste and keep aside.
3. Grind the remaining ginger and garlic to a fine paste and keep aside.
4. Hard boil the eggs, shell and cut into halves.
5. In a large pan, heat 2 tbsp ghee and lightly roast the cashewnuts and raisins; drain and keep aside.
6. In the same pan, add ½ cup of sliced onions and fry till golden brown; drain and keep aside.
7. Add the remaining ghee to the pan, and add the whole spices
8. After about 15 seconds or when the spices turn fragrant, add the ground green paste and lightly fry on medium heat for a minute.
9. Add the rice along with enough water to just cook the rice (refer to packet instructions for the rice or use 1:1 ration for long grained basmati rice). Season with salt and bring to boil. Once the rice is done, remove from flame and lightly fluff with a fork so that the rice does not turn mushy.
10. In a deep or heavy bottom pan, heat 2 tbsp ghee and add the remaining sliced onions. When the onions turn soft, add the ginger garlic paste and continue to sauté.
11. As this browns, add the powdered spices and sauté for another minute. Then add the chopped tomatoes and sauté till the tomatoes turn soft and mushy.
12. Reduce flame and add coconut milk along with ½ cup water. Simmer for about 5 minutes and add garam masala and season with salt.
13. Next, add the cooked rice to this pan and lightly mix so that you get a marbled effect to the rice.
14. Place the boiled eggs on top and garnish with the roasted cashewnuts, raisins, fried onions, coriander and mint leaves.
15. Remove from heat and keep covered for at least one hour for the flavours to blend and come together.




Egg biryani - an aromatic, mildly spiced fragrant rice dish from India - thespiceadventuress.com

South Indian Curry Leaf Rice (Karu vepillai Sadam)

Curry leaves have always been an integral part of Indian cuisine, especially in the cuisines of Southern India. Though the world is slowly waking up to the benefits of this herb, it still remains underutilized and practically unknown in many other parts of the world.

Highly aromatic, curry leaves are also referred to as ‘sweet neem leaves’ as these are not bitter unlike the ordinary neem leaves. It is a much valued medicinal herb in Ayurveda and is believed to have anti-diabetic and cholesterol-lowering properties.

Since curry leaves do not stay fresh for a long time in the refrigerator, many people tend to use it in the dried and powdered form but these are less aromatic than the fresh leaves. In Indian and Sri Lankan cuisine, these leaves are usually added to hot oil to release the oils and impart flavour to the dish.

Curry leaves - thespiceadventuress.com

Now I am a huge fan of curry leaves, not just because it is such an inherent part of Indian cooking but also because I like the flavour these leaves impart to the whole dish. In the past few months I have been playing around with these leaves in my kitchen trying to use it in different ways especially in my style of fusion cooking. While I was researching on the Web and learning more about curry leaves, I came across this traditional rice dish which is quite popular in a few South Indian states. Now there cannot be a better way to showcase the flavour of these leaves than this dish and I couldn’t resist trying out the recipe myself.

South Indian curry leaf rice or Karu vepillai sadam (as it is traditionally known) – pungent, aromatic and mildly spiced from the roasted curry leaves, red chillies, peppercorns, fenugreek, coriander and asafoetida.

South Indian curry leaf rice - thespiceadventuress.com

I came across this recipe here.


1. 4 cups white rice; washed and soaked
2. ½ tsp mustard seeds
3. ½ tsp urad dal (vigna mungo/dehusked black gram)
4. ½ tsp chana dal (split bengal gram)
5. ½ tsp cumin/jeera seeds
6. 2 red whole dry chillies for tempering
7. ½ tsp turmeric powder
8. Cashew nuts roasted for garnishing/peanuts also may be added
9. Salt to taste
10. 2 tbsp sesame oil ( this oil makes a great difference to the taste )
11. 1 tbsp vegetable oil

For the curry leaf spice blend:

12. 1 ½ cups washed curry leaves firmly packed
13. 8 whole dry red chillies
14. 1 tsp pepper corns
15. 1 tsp coriander seeds
16. 1 tsp fenugreek seeds
17. Tamarind , size of a small marble
18. Asafoetida/hing powder


1. Cook the rice in salted water till just done, drain and keep aside. It’s important not to get the rice mushy or overcooked.
2. Heat 1 tbsp vegetable oil and roast the curry leaves till dry and lightly crisped up; remember to do this on low heat or the leaves will burn.
3. Cool the leaves and grind with the rest of the ingredients under spice blend. It might get a little pasty due to the tamarind; just add a few drops of water which will help bring all the ingredients together.
4. In a wok or large pan, heat sesame oil, crackle the mustard seeds and then add the lentils, dry red chilli, cumin, cashewnuts and turmeric. Add the ground curry leaf spice blend and mix well for a minute. (If you prefer less heat, add only half of the curry leaf spice mixture).
5. Add the cooled rice and stir through till well mixed.
6. Serve hot with raita/yoghurt dip.

South Indian curry leaf rice - thespiceadventuress.com

Iftar with Roz ma mucasarat (Arabian Rice with Nuts and Saffron)

Before I start off about this delicious, fragrant rice dish, I have a serious bit of news for all my readers. Due to copyright and legal issues, I am forced to change the name of my blog. It has been an emotional past one week ever since it was bought to my notice that my blog name resembles a company which has trademarked the term ‘skinny chef’. And so, I am left with no choice but go for a complete name change.

After a lot of brainstorming, I have shortlisted a couple of names and will soon be deciding on one. But this is going to be really difficult; it is almost as if I am having an identity crisis wondering if it is going to affect all the hard work I have put in the last one year. But then I think – my readers are here for the food, the recipes; not because of my blog’s name. And this thought gives me a lot of confidence to go ahead with this task. Please do let me know all of your thoughts on this; every opinion would count and mean a lot to me.

So, don’t be surprised to see a new blog name popping on your screen soon; it’s still me!

Ok, let’s talk of happy things now like today’s dish – Arabian rice with nuts and saffron.


A rich, decadent rice dish but an extremely simple one to make which makes it a beautiful way to break your Ramadan fast (if you are following it) and embrace Iftar. Roz ma mucasarat is a traditional Arabian rice dish which dates back several centuries as nuts were used in cooking long before agriculture cultivation took off. This is a rice dish that is usually prepared during celebrations, special days and weddings but I could eat it just about every day.

You can use just one type of nut but the indulgence of this dish comes from using a medley of nuts like I did. A pinch of saffron ties in the flavours adding a hint of sweetness to lift off the nutty flavours. A truly beautiful rice preparation which goes well with just about anything – be it a well spiced curry, roasted meats or all by itself.


Recipe courtesy – Traditional Arabic Cooking – Miriam Al Hashimi

And here, you can read a review of this cookbook.



1. Rice – 2 cups
2. Almonds – ¼ cup
3. Cashewnuts – ¼ cup
4. Walnuts – ¼ cup
5. Pine nuts – ¼ cup
6. Pistachios – ¼ cup
7. Saffron – a pinch dissolved in warm milk
8. Salt – to season
9. Ghee – 2 tbsp
10. Vegetable oil – 1 tbsp.


Since there are many who seem to struggle with cooking rice perfectly, here’s how I do it;
1. Wash the rice 3-4 times with plenty of water. Soak the rice for at least 30 minutes prior to cooking. For 2 cups rice, boil 6 cups of water, season with salt and add the rice. Cook on high heat till the rice is 3/4ths done. (Add more water if you need to as some types of grains absorb more water than others). Switch off flame and keep covered for 5 minutes. Drain into a colander and keep aside for non-sticky, fluffy rice.
2. While the rice is cooking, blanch the almonds and pistachios to remove the skin easily. (Blanching the pistachios in salted water helps to retain the green colour of the nut). Chop all the nuts roughly.
3. Once the rice has drained well, heat oil and ghee in a pan and add all the nuts in together. Saute on low to medium heat for 2-3 minutes taking care not to burn the nuts.
4. Add the saffron soaked in milk and cook for another minutes. Add the rice and mix well to combine. Since the rice is cooked with salt, you wouldn’t really need extra salt, but do taste and season more if required.
5. Serve hot with accompaniment of choice.



Rice Stuffed Paratha (Indian flat bread stuffed with flavoured rice)

Parathas are Indian flat breads made from wheat flour. These are a staple in North Indian cuisine and eaten in every household at all times of the day – breakfast, lunch and dinner.

Stuffing the parathas take these humble flat breads to a whole new level making it a complete meal in itself. The options are endless and you can get as experimentative as you like. Some of the traditional favourites are aloo paratha (potato stuffing), onion paratha (spiced onion stuffing), gobi paratha (cauliflower stuffing) but there are many modern ones too like beetroot paratha, zucchini paratha etc….

The best accompaniment for parathas are raitas or flavoured yoghurt dips (there are some amazing ones here) and a side of hot, spicy pickles. Make sure to add a dollop of ghee or butter to the parathas…

Children love parathas; it is fuss free eating and make excellent lunch box recipes too. And mothers get to hide all sorts of veggies inside. A winner all the way!

Today’s dish is a rice stuffed paratha – something I had never heard of before till a friend mentioned it in passing the other day. We were chatting about my blog, the onion paratha recipe I had posted and she mentioned that I must try with some leftover rice stuffing. It piqued my interest (reminded me of burritos with lime rice filling) and I waited eagerly for some leftover rice to make its presence known in my refrigerator.



My friend, Alka, mentioned that they use traditional Gujarati spices to flavour the rice but I decided to create my own flavours instead. The result was deliciously fabulous – hot piping parathas with a mildly spiced and fragrant rice stuffing served with a dollop of butter.

So, come on, let’s take out some rice and flour and get cooking – rice stuffed parathas!


For the dough:

1. Unbleached wheat flour/atta – 2 cups
2. Salt – to season
3. Water – ¾ ths cup (add more if necessary)
4. Ghee – 1 tsp

For the stuffing:

5. Leftover white rice – 1 cup
6. Red onion – 1 small, finely chopped
7. Green chilli – 1-2, finely chopped (you can totally omit this too)
8. Turmeric powder – ½ tsp
9. Salt – to season
10. Chat masala – ¼ tsp
11. Coriander leaves – 1 tsp, finely chopped
12. Vegetable oil – 2 tbsp


• Prepare the dough by mixing together all the ingredients. The amount of water mentioned is an approximate; you may need to add more water to adjust the dough consistency. Cover with a wet cloth and leave at room temperature for at least an hour.
• For the stuffing, mix the rice, chopped onions and green chilli in a bowl.
• Heat oil in a pan and add the rice mixture to it. On low heat, mix it well and add turmeric powder and season with salt. After 5 minutes, remove the mixture and allow to cool.
• Once cooled, add chat masala and coriander leaves and mix well to combine.
• To make the stuffed paratha, divide the dough into medium sized balls. Roll out to at least 3 inch diameter circles (see the images). Place a little stuffing on one rolled out ball and cover it with the second rolled out ball. Press the sides well to avoid stuffing from leaking out. Dust with flour and roll lightly on top to press the layers together. Be gentle or the stuffing will seep through.
• Heat the tawa/flat pan and place the paratha; cook one side well before flipping over. Drizzle some ghee and flip over again. Cook till the parathas are golden brown and done.
• Serve hot with a dollop of butter.




Sayadiah (Arabian Fish with Rice)

It is quite interesting to trace the origin and journey of a dish. Not only can you learn a lot of historical tidbits, you also get to appreciate the evolutionary process and how each region adapts and changes the original dish or technique to suit their tastes, climate, availability of ingredients and lifestyle.

The name of today’s dish is ‘Sayadiah’ or in simpler terms, fish with rice. This is an Arabian dish, especially common along the coastal regions of Yemen. A variation of this dish can be found in Lebanese cuisine where the fish is grilled or fried and then layered with yellow saffron rice.

The first thought that would enter any Indian’s mind after reading this recipe is that, ‘this sounds very much like our biryani, but much simpler.’ And now that thought’s totally justified because; a) biryani is a Persian/Arabian dish and b) the Indian biryani is a ‘spicier and masalified’ version of the original biryani.


This is a layered rice dish similar to the pukki type of Indian biryanis like the Malabar biryani. The fish is marinated in harissa paste and then shallow fried. Harissa is a commonly used Middle Eastern spice paste which is easily available these days but if you cannot find it, replace it with a marinade made from red chilli powder, turmeric powder, olive oil and salt. Kushna or the sauce is a classic made from onions, tomatoes and spices. Cook the rice separately and finally layer and bring together the whole dish.

What I liked most about this dish is that it is very simple to prepare, requires very few ingredients and is not loaded with spices. Flavourful yet subtle, Sayadiah can be a perfect weeknight meal or when you have guests over. The dish showcases the Middle Eastern flavours and the fish is the hero of the dish so make sure you get the freshest produce possible. Any type of fish would suit this preparation but the best would be varieties with firm flesh and can be filleted easily.



Recipe Courtesy – Traditional Arabic Cooking


For the fish:

1. Fish fillet (any type with firm white flesh) – 1 kg, cut into medium sized pieces
2. Harissa paste – 3 tbsp
3. Salt – to season
4. Vegetable oil – for shallow frying

For the sauce/kushna:

5. Red onion – 3, finely chopped
6. Garlic cloves – 2, crushed and chopped
7. Cardamom – 3
8. Turmeric powder – ½ tsp
9. Ground cumin powder – 1 tsp
10. Green chilli – 2, chopped
11. Tomatoes – 4, skin removed and chopped
12. Vegetable oil – 4 tbsp.

Other ingredients:

13. Long-grained rice – 3 cups
14. Potato – 2 large, cut into slices lengthwise
15. Coriander leaves – to garnish


• Marinate the fish pieces with harissa and salt. Refrigerate for at least one hour. Shallow fry in vegetable oil and keep aside.
• Place baking paper in a tray and add the potato slices. Season with salt and oven roast till ¾ ths done (200°C for 20 minutes). Alternately, you can also shallow fry the potato slices, drain and keep aside.
• To prepare the sauce, heat oil in a pan and add cardamom pods. Add the garlic, green chilli and chopped onions. Saute till onions are light brown and then add turmeric powder and ground cumin powder.
• Add the tomatoes and sauté till the saucy consistency is achieved. Season with salt and add a little water if necessary but ensure that the sauce is thick and not runny.
• Cook the rice in boiling water seasoned with salt, drain and keep aside. Make sure that the rice is just cooked so that the grains remain separate and not mushy.
• In a large pot, add one layer of rice followed by a few fried fish pieces, potato slices and sauce/kushna. Continue the process by adding and building up the layers of rice, fish, potato and sauce. Finally garnish with chopped coriander leaves.
• Enjoy!




Bagara Rice

The first time I heard of Bagara rice was on Kannur food guide (https://www.facebook.com/groups/KannurFood/) where a dear friend had made the same and posted. In the discussions that followed, I learnt that this is a traditional Hyderabadi rice dish that is quite famous in the region. I decided that I had to learn more, so did a little bit of Google digging and found a wonderful website (http://chowdersingh.com/recipe/bagara-khana-recipe/) which not only explained the history of the dish but also the original recipe.

This rice dish gets its name from the term ‘Bagar dena’ which means addition of tempering. And this is an age old Muslim cooking style that is not restricted to Hyderabad alone. So in short, Bagara rice loosely translates as tempered rice which is exactly what it is.

Bagara rice is common fare in most Hyderabadi households. In fact, it is considered as an alternative to biriyani for eating everyday as it is less complicated and does not contain meat.

I loved this dish because it is simple and easy to make but extremely flavourful and goes well with just about any type of curry, veg or non-veg.

So here’s the recipe for Bagara rice…..

bagaara rice


1. Basmati/long grained rice – 600 gm; washed, soaked and drained
2. Vegetable oil – 60 ml
3. Ghee – 15 gm
4. Onion – 1 medium, finely sliced
5. Green chilli – 1, chopped
6. Cinnamon – 1 inch stick
7. Green cardamom – 3
8. Cloves – 3
9. Shahi jeera/caraway seeds – 1 tsp
10. Ginger-garlic paste – 1 ½ tbsp
11. Mint leaves – ½ cup
12. Coriander leaves – 1 cup
13. Salt – to season


• Heat oil and ghee in a deep pot. Add the whole spices and cook on low heat for a minute.

spices in oil

• Add the sliced onions, ginger-garlic paste and green chillies; sauté till the onions turn golden brown.
• Add the mint and coriander leaves and sauté for another 30 seconds.

onion, garlic, ginger, mint, coriander

• Add the drained rice and cook for 2 minutes. Do not stir too much as this will break the rice.

rice added

• Add enough water to cook the rice; season with salt.

water added

• Cook till done and serve hot. Garnish with fried onions and coriander leaves.

close up

Being a true Hyderabadi preparation, I decided to send this to the South Indian cooking event being hosted by 2 wonderful food bloggers, http://nandooskitchen.blogspot.in/2014/01/south-indian-cooking-event.html and http://anuzhealthykitchen.blogspot.com.au/


Paal Payasam

The most obvious thing that one can notice about my blog is that there is no ‘desserts/sweet’ category. I am not really a ‘sweet’ lover except for the odd piece of chocolate or vanilla ice cream and hence I never really experimented with baking or desserts. But I intend to change that and slowly but steadily learn to bake and create sweet, melt in the mouth desserts.

Payasam (also known as kheer, payesh) is a classic, traditional dessert of South Asia. It is originally a rice pudding prepared by boiling rice with milk and flavoured with sugar/jaggery and nuts. But today, there are many variations of this dessert using different ingredients like wheat, vermicelli etc…

Since I am a newbie, my mother suggested this recipe which contains very few ingredients and employs the one pot pressure cooking method. This is not a gourmet dessert, but a simple basic version which is apt to boost your confidence if you are still learning the ropes.

pal payasam

1. Basmati/long-grained rice – ½ cup
2. Milk – 1 cup
3. Water – 1 cup
4. Cinnamon bark – 1
5. Sugar – 1 cup (add more or less to suit the level of sweetness that you like)
6. Ghee – 1 tbsp
7. Raisins – 5
8. Cashewnut – 5
9. Almond flakes – a handful


• In a pressure cooker, add rice, milk, water, cinnamon and sugar. Cook for 2 whistles.

rice boiling with milk

• Adjust thickness of payasam if necessary by adding more milk.
• Garnish with nuts roasted in ghee.

after adding cashews, raisins

Broccoli Mushroom Rice

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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