If TH makes rice, there is always some leftover. The left-over quantity is always in-between. Not enough for 2 of us the next day and a bit too much for one person to have. This has made me something of an expert in leftover rice recipes. I make all kinds of pulao, fried rice and what not with this bowl of cold, refrigerated rice.
Ingredients
Cooked rice – 2 cups
Soya bean sprouts – 1/2 cup, washed and drained
Eggs – 3
Soya sauce – 1 tbsp
Green chillies – 2 to 3
Ginger galic paste – 2 tsp
Oil – as required
Pepper – to taste
Salt – to taste
Method
- Heat 2 tsp oil to a pan and scramble the eggs with some salt and pepper. Leave them as lightly bigger chunks, don’t mince too fine while scrambling.
- Heat some more oil (I used about 2 to 3 tsp) and add the bean sprouts.
- Saute until the shoots get soft. Now increase the heat to maximum add the soya sauce, chopped green chillies and the ginger garlic paste. Saute on high heat for a minute and lower heat.
- Add the cooked rice and mix well, adding salt and pepper to taste.