Background
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
- 1 courgette
- 1 garlic clove
- 3 spring onions
- 1 Tbsp vegetable oil
- ½ lemon juiced
- 1 Tbsp Kikkoman soya sauce
- 1 cup cooked brown basmati rice
- Few drops of toasted sesame oil
- 1 handful mixed rocket, spinach watercress
- Salt and pepper
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Quick & Easy - Salad - Side - Stir Fry - Supper
- Cuisines: - ASIA
- Occasions: - Parties
- Ingredients: - Rice
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
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