Courgette rice
Some people in the West believe that rice can’t be reheated, yet in Asia they do it all the time. So do I. In fact I always have leftover rice in the fridge and during the following days I make quick rice salads or use it for stuffing or just serve it again with a curry or stew. This courgette rice is one of my quick and easy creations. It’s ready within 10 minutes and it can be serve as a side dish with grilled meat or fish, or as a vegan dish for a lazy lunch.
Ingredients
Method
- Roughly grate or shred the courgette.
- Chop the garlic and spring onions.
- Heat the oil in a frying pan and fry the garlic and spring onion pieces for a minute.
- Add the courgette and stir-fry for a minute, then add the lemon juice and soy sauce.
- Cook for another couple of minutes, then add the rice and warm through.
- Fold in the mixed salad leaves, season to taste, then serve immediately.