It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.
3 cups pre cooked rice
1 cup leftover chicken, shredded
1 cup sultanas, soaked in water
1 yellow bell pepper, diced
3 spring onions, sliced
2 cloves of garlic, finely chopped
a dash of soy sauce
1 tablespoon paprika
a pinch of salt
1 tablespoon vegetable oil
On a heated skillet add the vegetable oil and fry the spring onions.
Once cooked down, add the bell peppers.
Season with the salt and paprika.
Add the chicken shreds.
Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.
Finally drain the water and pour over the sultanas.
Rice is one of those go to dishes whenever one is in a hurry to prepare a meal. I think it is a staple in most households. The thing I like most about rice is that it’s very versatile and you can cook it in almost any way imaginable.
To avoid cooking it in the same boring steamed manner, there are other easy methods, you can add a teaspoon of turmeric powder and voila, a whole different look and taste. Recently, I have come to love coconut rice, the rich taste of coconut in the rice is just perfect.
For this simple dish, you’ll need;
1 cup rice – chaff removed and thoroughly washed
2 cups warm water /1 cup water 1 cup coconut milk
A sachet of coconut cream powder – I used four tablespoons of the powder
Salt to taste
You can choose to use the coconut milk which is the preferred method since the coconut taste is far richer than using the coconut cream powder. Seeing that I wanted to save my coconut milk for another recipe I used the powder.
Mix one cup of warm water with the coconut cream powder. Stir to get rid of any lumps formed.
In a sufuria add the ‘coconut milk’, the other cup of water and the rice.
I cook my rice a bit differently from others and every time the grains come out one by one. I may boast that it may be my method of cooking but I think a huge part is because of the type of rice I use. Anyway, crank up the heat. Yeah, that’s my secret. Leaving the sufuria uncovered, bring the mixture to a rapid boil.
Once boiled, reduce the heat then cover the sufuria and let the rice simmer until the all evaporates.
I love cooking and venturing into the deep when trying out recipes but there are a few recipes that I even tremble at the thought of trying them. Some of you may wonder how one can get scared of cooking pilau, but trust me, it was a real fear. Fear, mainly because I don’t want to fail. Perfectionist much?
Anyway, thanks to my dear friend Nixx and the many bridal showers I have attended, I can say I felt confident enough to make pilau this past Sunday. You may question the relation between pilau and bridal showers. Well, in the past two bridal showers we’ve held for our friends we decided to cook food instead of the usual bitings and on these occasions I got chance to see how to prepare pilau.
Enough with my stories and onto the recipe.
1 1/2 cups of rice
3 cups of hot water
1/4 kg of meat – boneless is preferred
1 medium sized white onion chopped
An inch of ginger root finely chopped/grated
1 tsp salt
2 tbsp tomato paste
2 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp cinnamon sticks
1 tbsp cloves
About 7 cardamon pods
1 tsp black pepper powder
I didn’t have the store bought, already mixed pilau masala but since I had whole spices in my spice rack, I decided to make my own masala.
Side Note: Masala – a combination of various spices.
There are various ways of making the masala mixture but I chose the easiest. I’ll take time and write a detailed post on spices and making masala. I put all the spices in my little grinder. For the cardamon I removed the seeds from the pods first. Grind till you get an almost fine powder then add the black pepper and set aside.
Heat the vegetable oil in a sufuria. Add the onions and the ginger.
Let the onions brown, this will aid in giving the rich colour in pilau.
Once browned, add the tomato paste and salt.
Add the meat and mix.
Cover and let the meat cook. Keep stirring to prevent it from sticking onto the pan. (I should invest in non-stick sufurias)
Once the meat is cooked add the rice and the masala.
Mix it all up.
Add in the hot water and slightly cover the sufuria.
Let the rice simmer till almost all the water evarporates. Turn off the heat and cover the sufuria for about five minutes then serve.
Serve with chilled kachumbari.
I was extremely proud of myself. Thank you Nixx.
It’s safe to say, I will be making pilau more often.
PS: Garlic is also used but I had ran out of garlic. You can add 3 grated cloves into the onions.
I’ve never been to a Chinese restaurant (hubby, hint ,hint) but I know they are big on rice, Egg fried rice to be specific. this is something I like preparing when I have leftover rice. It’s normally a pleasant way to eat it other than just warming it up.
Let me first warn you that this recipe is my own creation meaning it could well not be Chinese rice :-). According to me what makes it Chinese is the soy sauce and eggs, which I think are a staple in the Chinese rice.
What you’ll need:
2 cups of steamed rice (preferably cold)
1/2 white onion chopped
5 cloves of garlic chopped
1 teaspoon of ginger chopped
3 small carrots diced
1 hoho (bell pepper) cut into strips
1 eggplant (aubergine) cubed
3 drops of soy sauce
Oil for frying
This dish is best prepared with a wok and in the case you don’t have one like me, you can use a pan.
First the sausages, I removed them from their casing then I broke down the sausage meat.
Heat some oil in the pan, then add in the sausages.
Let them cook for about 5 minutes then set aside.
In the same pan using the add some little oil.
Scramble the two eggs.
Then set aside.
Now for the complete dish.
In the same part toss in your onions,garlic and ginger. Remember to season with salt and black pepper.
Let the onions cook till golden then add in the veggies (carrots,hoho and eggplant).
Keep stirring the mixtures to avoid them sticking onto the pan. Once they are tender but carrots still crunchy add in the sausages and scrambled eggs.
Stir the mixture, then add the rice . Drizzle with soy sauce and add the dried herbs, I used sage (still out of parsley) O-o.
Since the rice is already cooked you just want it to get hot.
Dinner is served. Bon Appetit!
In the event you are allergic or don’t like eggs you can eliminate them from the recipe. You can easily make it vegetarian by eliminating both the eggs and sausages.
What do you do with your leftover food?
The veggies added the crunch in the rice and the alternating tastes of sausages and eggs was very pleasing.
If I could do it over again:
Probably add more seasoning, especially the black pepper