Monday, July 28, 2008

Ingredients for 2 servings
2 cloves garlic, crushed
A small knob of fresh ginger, peeled and chopped finely
½ teaspoon mustard seeds
200g leftover cooked meat such as ham, pork, chicken and lamb, cut into small pieces
150g leftover Rice
150g leftover Rice
1 tablespoon Olive oil
Ground Black peppercorns
Black peppercorns
½ teaspoon ground Turmeric
½ teaspoon Dried chilli flakes
Heat the oil in a large non-stick frying pan and cook the garlic and ginger in a wok or large frying pan for 2-3 minutes. Add some mustard seeds and when they start to pop add the turmeric, chilli and rice.
Cook for 2 minutes or until the rice is thoroughly hot, then stir in any leftover meat such as ham, chicken, pork or lamb and stir fry for a further 2-3 minutes or until piping hot.

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