You will need:
Any type of white rice, boiled in salted water and allowed to cool.
Fresh or dried parsley, chopped.*
Fresh or frozen garlic, chopped or crushed*
Salt
Oil to fry
Method:
Pour oil into a frying pan (enough to almost cover the bottom of the pan) and place on a medium heat. Add garlic and parsley and fry very carefully for a few seconds. Add rice and gently stir fry for 5 to 7 minutes, adding a sprinkling of salt a couple of times during this process. Leave rice in pan until needed and re-heat if necessary.
This is a tasty way to serve leftover white rice from a previous meal.
*For every 500 g of rice I use 1 clove of garlic (or equivalent if using frozen garlic) and a heaped teaspoon of parsley. Bear in mind that fresh parsley has a stronger taste and therefore you might need a little less. I always use dried parsley.
2 comments:
How about crispy potato rice?
par boil rice, thinly slice potatoes and put on the bottom of a heavy saucepan, add the parboiled rice, sprinkle with herbs, cover the saucepan lid with a tea towel (tie up out of the way of the gas) and cook on a low heat for about 45mins to an hour. This is a Persian recipe.
Mmmm, sounds yummy...
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