5 2008-07-24T00:00:40+01:00 40 Serves 2 * 1 tablespoon [[olive oil]] * 2 cloves garlic, crushed * A small knob of fresh ginger, peeled and chopped finely * ½ teaspoon mustard seeds * 1/2 teaspoon ground [[turmeric]] * [[150g]] leftover [[rice]] * [[200g]] leftover cooked meat such as ham, pork, chicken and lamb, cut into small pieces # Heat the oil in a large non-stick frying pan and cook the garlic and ginger in a wok or large frying pan for 2-3 minutes. Add some mustard seeds and when they start to pop, add the turmeric, chilli and rice. # Cook for 2 minutes or until the rice is thoroughly hot, then stir in any leftover meat and stir fry for a further 2-3 minutes or until piping hot. This recipe is great for using up leftover meat and vegetables. Make it as spicy as you dare. If you are refrigerating rice, stir a drop of olive oil through the grains before chilling. This is a culinary tip rather than a safety tip. If it is stuck together in big lump when you come to use it, crumble it with your fingers or put into a large sieve and run under a tap. false true false false false false false false false 2.99394379844961240310077519379845 4128 12359.0 2 Related recipes true approved Recipes@womens-institute.com 1fe461eb35b4dbbc 5 false Womens Institute Or for adding spice to curries. 43 Dried chilli flakes Great for adding instant ‘hotness’ to sauces.