What’s in the fridge?

Yesterday’s cooking = today’s blessing!

Ingredients:

3 cups cold cooked rice
1 cup leftover cooked chicken, beef or pork, shredded or chopped
2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp grated ginger
1 cup mixed leftover vegetables (peas, carrots, cabbage, corn, mushrooms, peppers)
2 eggs, lightly beaten
3 tbsp soy sauce
1 tsp sesame oil
2 spring onions, sliced
optional toppings
Chilli oil
Sesame seeds
Crispy fried onions

Heat 1 tbsp oil in a wok or large frying pan over high heat.
Add the beaten eggs and scramble quickly. Remove from the pan and set aside.
Add the remaining oil and sauté the garlic and ginger for about 30 seconds until fragrant.
Add the vegetables and stir-fry for 2–3 minutes.
Stir in the leftover meat and cook until heated through.
Add the cold rice and toss well to separate the grains.
Pour over the soy sauce and sesame oil, stirring continuously.
Return the scrambled eggs to the pan and mix through.
Finish with sliced spring onions.
Serve topped with: chilli oil, sesame seeds and crispy onions.

1–1½ cups leftover roasted vegetables (butternut, potato, peppers, broccoli, mushrooms, etc.)
6 large eggs
¼ cup milk or cream
½ cup grated cheese (cheddar, mozzarella, gouda or feta)
2 tbsp olive oil or butter
2 tbsp fresh herbs (parsley, chives or basil), chopped
Salt and pepper to taste

Optional topping

Preheat the oven to 180°C.
Whisk together the eggs, milk, salt and pepper in a bowl.
Heat olive oil in an ovenproof frying pan over medium heat.
Add the leftover roasted vegetables and warm through for 2–3 minutes.
Pour the egg mixture over the vegetables and sprinkle over the grated cheese and herbs.
Cook on the stove for 3–4 minutes, until the edges begin to set.
Transfer the pan to the oven and bake for 10–12 minutes until the frittata is set and lightly golden.
Rest for a few minutes before slicing.
Serve with:
Fresh rocket, extra feta and a dollop of yoghurt or chilli sauce.

Spread butter on the outside of each slice of bread.
On the inside, spread chutney, pesto or mustard.
Layer with cheese, leftover meat or vegetables, and any greens or tomato slices.
Top with another slice of bread, butter side out.
Heat a frying pan or sandwich press over medium heat.
Toast the sandwiches for 3–4 minutes per side until golden and the cheese is melted.
Slice in half and serve immediately.