Stir Fried Rice Salad

The more you eat, the less flavor; the less you eat, the more flavor.

~Chinese Proverb

When it comes to rice salads , it just doe snot get better than this.This is a very handy recipe to use up any left overs.This menu has all of the components you need for a balanced vegetarian meal.This essentially can be served warm or cold .I usually prefer it as a main course with Lamb Chops or with Chicken Manchurian. This Salad makes for an ideal comfort food , with all the well sauteed veggies and crisp veggies not overpowering the meal.These are no-frills anytime classic and can be had straight outta the serving bowl.

Ingredients:

3 Cups left over Rice

2 tbsp cooking oil or Olive oil

1/2 cup chopped onion

3 Cloves Garlic finely chopped

1 tsp Ginger finely chopped

1 cup finely diced seasonal vegetables of your choice( I used Carrots,capsicum,beans and spring onions

1 tbsp Salt

1-2 tsp spices or seasonings of your choice (such as oregano, chili powder, etc.)(optional)

1/2 tsp pepper

1 tbsp Sesame seeds

1/2 tsp Lemon Juice

Method:

Heat oil in a large wok and once the oil is hot, add the onions,garlic,ginger stir fry for about 2 minutes until the onions are transparent and tender.

Add the rest of the vegetables and toss them on high heat for 3-4 minutes .Add salt and pepper . Cook for about a minute. Add the cooked cold rice and combine well.Add Lemon Juice and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot or cold.

Yield:

2 Servings

Tips:

For the non-vegetarian version shredded meat can be added .