This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.

Prep: 25 mins
Cook:  20-25 mins
Store: In the fridge for 2 days

Ingredients

• 2 Tbsp olive oil
• 6 cloves garlic, finely chopped
• Black pepper to taste
• 1 Tbsp  ground cumin
• 1 Tbsp curry powder
• 1 Tbsp chilli powder
• ½ cup vegetable stock 
• 1 Tbsp soy sauce
• Any veggies you have on hand, sliced thinly
• 3 cups leftover rice

Method 

1. Heat olive oil in a medium saucepan over low heat.
2. Add garlic and gently fry until fragrant, about 1 minute. slowly stir in pepper, cumin, curry powder and chilli powder. When spices begin to fry and become fragrant, stir in the stock.
3. Increase heat to high and add the soy sauce. Just before the mixture comes to a boil, stir in veggies if you’re adding them and the leftover rice. Bring to the boil then reduce heat to low, cover, and let simmer, or until all liquid is absorbed.
4. Remove from heat and let stand 5 minutes before serving. 

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