Quick and easy fried rice recipes SACHA VAN NIEKERK COMFORT food is our go-to option in winter. Hearty stews and spicy curries are ideals dishes to help you warm up with on a cold and rainy day. These dishes are best served with rice. Whether it’s fragrant rice or your everyday white rice, it’s a kitchen cupboard basic. Because it’s such a essential part of these winter dishes we tend to cook more than necessary for one serving, making leftover rice a common feature in fridges. This doesn’t mean it has to go to waste. One can get creative and whip up a whole different meal with your leftover rice. Here are three easy recipes: MEXICAN FRIED RICE Ingredients: 3 cups cooked white rice 4 tablespoons olive oil, divided 1 small onion, finely diced 2 garlic cloves, minced 1 cup frozen corn, thawed 3 chopped jalapeño peppers ½ cup chopped tomatoes 1 teaspoon cumin 2 teaspoons chilli powder 1 teaspoon paprika ½ teaspoon salt ¼ teaspoon black pepper 2 green onions, sliced Method: Add two tablespoons of the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft. Add the tomatoes, corn and jalapeño peppers. Cook for 2 to 3 minutes. Add the seasoning and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown. Turn the heat down to medium, add the remaining olive oil and the cooked rice. Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasoning. Stir in the green onions, and remove the pan from the heat. Top with the remaining green onions.
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