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
- Heat olive oil in a medium saucepan over low heat.
- 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.
- 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.
- Remove from heat and let stand 5 minutes before serving.
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