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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 1 minute
Cuisine: ASIA
Calories: 1234
Ingredients Method

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

Method
 

  1. Roughly grate or shred the courgette.
  2. Chop the garlic and spring onions.
  3. Heat the oil in a frying pan and fry the garlic and spring onion pieces for a minute.
  4. Add the courgette and stir-fry for a minute, then add the lemon juice and soy sauce.
  5. Cook for another couple of minutes, then add the rice and warm through.
  6. Fold in the mixed salad leaves, season to taste, then serve immediately.