After the holidays refrigerators all over the world are filled with leftovers. Food waste is one of the biggest problems in modern times so it’s important to make use of leftovers as much as we can. Then our imagination becomes our greatest ally. Ingredients you may never have thought would work together can surprise you and be tasty. The only way to find out what works is experimenting. The worst thing that can happen is that the lunch or dinner doesn’t taste as good as we hoped for 🙂 This is not a typical recipe, I just want to encourage you to get creative with leftovers.
In my fridge I had leftovers of rice, chickpeas and red onion. I also had some cherry tomatoes that couldn’t wait much longer. To spice things up I added chopped garlic and ginger, a tablespoon of each. Half a chilli as well and 5 curry leaves. The usual suspects, olive oil, salt and black pepper joined the party. You can use any spices you prefer.
I sliced the red onion thinly and cut the cherry tomatoes in halves. Next up was heating oil in a skillet and trow all the ingredients in it. I fried it for a bit and seasoned to taste. Then remembered having a boiled egg in my fridge and added that to my plate. Had this for lunch and was pretty happy with the outcome. However, would’ve been even better if there had been more leftover rice 🙂
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