What do you do when there’s nothing left in the fridge except for a couple of cups of cold rice? Raid the freezer for the frozen vegetables left from the summer’s harvest and toss them up with said rice and a few seasonings. It’s ready in under twenty minutes (if you exclude the time to defrost the vegetables) and feeds two as a main course or four as a side-dish. Perfect.
What you need:
- 1 tablespoons olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon curry powder, anything goes but I personally like something pretty hot for this recipe
- 1/8 teaspoon Chinese 5-spice powder (omit if you don’t like the taste of anise)
- 1 cup diced Swiss chard stems or celery, fresh or frozen that have been defrosted
- 2 cups green bean segments, 1’’ pieces, either fresh and blanched or frozen that have been defrosted
- 1 cup corn kernels, either fresh-cooked cobs that have been cooled and shaved or frozen that have been defrosted
- 2 cups cooked and cooled rice (any leftover grain will work really, flavoured or not: I make it with a couple of cups of rice and mushroom pilaf and it turned out great)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 3/4 teaspoon agave nectar
- 2 tablespoons sesame seeds, black or unhulled preferred
What you do:
- Heat the oil in a wok or large frying pan over medium heat.
- When hot, add the onions and garlic and stir and fry until the onion is soft and translucent.
- Add the curry powder and 5-spice powder and stir to coat. Toss it around 30 seconds or so until fragrant.
- Add the defrosted veggies (a bit of ice is ok, just not rock solid) and stir them around. Add the rice making sure to break up any clumps – a fork does the job, but it’s far more fun (from my point of view) to do it with your hands. Mix well.
- Add the soy sauce, lime juice and agave nectar and distribute throughout, turning the rice and vegetables over from the bottom of the pan or wok to heat everything evenly.
- Turn off the heat, mix in the sesame seeds and serve.
- Replace the vegetables in the recipe with any mixture of frozen and defrosted veggies, just make sure they total 4 cups.