Hannah Groth Larsen from Manchester said:
When there is so much poverty in the world & people going hungry it seems crazy that so much food is bought... More
This is a good recipe for serving a super fast, easy, quick lunch. Most vegetables can be added to this. You can make it more substantial by adding strips of leftover chicken or ham. Look out for pre-cooked rice that comes in portion packaging so you have less waste.
Serves 2
Great as an accompaniment or for making risotto and pilaff.
Usually the darker green the oil, the richer the flavour.
Always have some on hand for quick scrambled egg.
Best used as a condiment.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
Comments on this recipe
Were doing this topic at school in food technology so i was on your website looking for ideas! when i came across this recipe i was really please, its really easy to make and tastes great!!!!!
Thanks
Comments on this recipe