Quick & easy, this delicious meal is a perfect solution for any leftover rice or vegetables in the fridge. With unlimited options of ingredients, it can also pack a punch with the addition of chillies.
INGREDIENTS ------------------
Serves 2
For the rice
250 g your favourite rice, cooked according to packing instructions
50 g black beans, soaked overnight & cooked [or canned] drained and pat dried
50 g garden peas [fresh or frozen]
1 tbsp cooking oil
spices: 1 tsp paprika, 1 tsp curcuma [turmeric] & 1 tsp ground ginger
1 small shallot
2 garlic cloves, finely chopped
3 tbsp tomato pure
1 small [red or green] chilli, deseeded [or not]
unrefined salt to taste
freshly ground black pepper
drizzle of olive oil for serving [optional]
For the mushrooms
1 tbsp grapeseed oil
6 large mushrooms [e.g. chestnuts]
1 garlic clove, chopped or minced
2 tbsp low sodium soy sauce
any fresh herbs or sprouts to garnish
METHOD ------------------
Heat oil into a large pot. Add black beans, garden peas and spices and cook for 1 minute.
Add garlic, pinch of salt, red chili and sauté for few more minutes over medium heat.
Add rice & tomato pure and cook over medium / high heat stirring frequently.
Meanwhile, in a separate pan add cooking oil and saute garlic over medium heat.
Add mushrooms and saute for 2 - 3 minutes. Pour in soy sauce and cook for another couple of minutes.
6. Place fried rice in bowls, top with soy braised mushrooms. Season to taste, garnish with fresh herbs and black pepper. Enjoy!
This dish pairs nicely with a Cabernet Sauvignon, Ribera del Duero or other full bodied red wine.
If you prefer white wine, Pinot Gris would be a lovely match.
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