Everything-but-the-kitchen-sink rice

By Mia Dowling

As a student making meals for one, the majority of the time I often find that I end up with odds and ends of ingredients left in my fridge that end up going in the bin. However, my saviour of first year came in the form of my flatmate, Emma, who gave me the recipe to her mum’s ‘breakfast rice’; a versatile recipe that can be used for any time of the day with any ingredients that can be found left in the fridge!

Although this recipe is limitless in the ingredients you can include, the ingredients section contains the most common ingredients I include in my own version.

 

Ingredients:

  • 300g of rice (for a single serving use half the amount)
  • 1 tbsp oil
  • 25g butter
  • 3-4 rashers bacon, chopped finely
  • 1-2 cloves of garlic
  • 1 onion
  • Handful of mushrooms (button mushrooms work well)
  • 140g frozen edamame beans (or garden peas if not available)
  • 2 tbsp soy sauce
[Credit: Mia Dowling]

Method:

  1. Boil a pan of water, and once boiled add the rice. Boil the rice for about 8-10 minutes until the rice is cooked and fluffy.
[Credit: Mia Dowling]
  1. Heat the oil in a pan. Add the bacon pieces and fry until golden. Place on a tissue to drain excess oil.
[Credit: Mia Dowling]
  1. Add the onion, the mushrooms and the garlic to the pan and fry until they are softened.
    [Credit: Mia Dowling]
  1. Drain the rice and add the fried bacon, butter and the frozen edamame beans to the pan.
[Credit: Mia Dowling]
  1. Heat through thoroughly until piping hot. Add the soy sauce, seasoning and, most importantly, enjoy!

[Credit: Mia Dowling]
The best thing about this recipe is that you are not restricted to set ingredients or quantities and you can include any ingredients you have or cancel out any that you don’t like! Make in bulk or eat at any time of the day the versatility of this recipe is what makes it so great.

I hope you enjoy as the possibilities are endless!

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Everything-but-the-kitchen-sink rice