Weve rolled up our sleeves before to save these resources, and nows the time to do so again.
But I know it will be rewarmed and reused in some way during the week.
Sometimes I make more risotto than I need because I have these in mind.
Leftover rice, a few veggies, an egg, and a few frozen shrimp, and you create a feast.
One meal does seem to morph into the next, changed a bit.
Is it considered a leftover if it is planned?
How many times have we waited until it turned to a solid rock before tossing?
In fact, you need the rice to be precooked and chilled for fried rice to taste right.
Nothing to me is more comforting than a bowl of this, in whatever form.
At the end of a long day, just a few minutes to make, it is always satisfying.
Add the sliced scallion greens, a handful of frozen peas, and toss in the rice.
Make it pretty
Top with some more scallions, maybe a squeeze of lime, and dig in.
Who could ask for anything more?
Dress it up with some sauteed shrimp (do that first) or tofu or tempeh.
So delicious, but always such a large serving.
The latter added a slightly bitter note to the salad, which I love.
Such a nice combination.
Place the rice in a large bowl and break up any clumps.
Top with fresh minced parsley or mint.
They make a good supper, and can be dressed up for a party as well.
Its pretty much true, and a great way to keep little bits of leftovers from the compost bucket.
Would you like a southwest taste?
Add some cumin and chili powder, and use a jalapeno pepper swapped for the sweet.
Italian seasoning, and a bit of grated Parmesan cheese will work nicely.
Make your fresh breadcrumbs by pulsing in a food processor or grating on a box grater.
Bonus points if you use stale bread that would otherwise be tossed.
Toss the rice on top.
In a medium saucepan, gently saute the onion, pepper, and mushrooms just until softened.
They dont need to take on any color.
Add them to the bowl, along with the rice.
Beat the egg, and mix it well into the other ingredients.
Sprinkle with the flour and parsley, season with salt and pepper, and combine again.
Heat a large skillet over medium high and add oil for frying.
Use a cookie scoop, tightly packed, to form the cakes.
Place in the heated oil and gently press down slightly, taking care not to split the cakes open.
Tidy up any scraggly edges.
Cook until browned on first side, and they release easily.
Using a small spatula with a second spatula or even a fork to stabilize, and flip.
The second side will cook faster.
Place on a paper towel and let set for a few minutes.
I fried mine in two batches and it made 15 little cakes.
Quite reasonably priced and cheaper than most supermarket rices.
Rinse the rice well under running water until it runs clear.
This is important to keep the rice from clumping together, and can take a couple of minutes.
It is worth it.
Place the rice in your pot and add the rest of the ingredients.
The bay and anise will float to the top for easy removal once cooked.
Let this set for at least a half hour.
This will help the rice to cook evenly and a little quicker.
As above, it is worth it.
Bring the rice to a boil, reduce to a simmer, and reduce the heat to low.
Let this continue to cook.
For my rice, it takes about 40 minutes, but check your rice instructions.
Let set, covered, for 10 minutes, then fluff with a fork.
This amounts to 1.3 billion tonnes per year.
Minimizing FLW could lead to substantial food security and environmental gains.
The causes of FLW vary across the world and depend on specific local conditions.
These challenges relate to consumer behavior and government policies and regulation.
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