I love having left-over rice. Most times I always cook an extra cup of plain rice just so I will have some left-over to work with the next day. Left-over rice is always a great start to many new variations such as fried rice! Another personal favourite of mine is tomato rice. My hubby A really loves this dish, and devours it with a huge helping of Dal and pickle!
1 cup cooked white Basmati rice
1 medium onion sliced thinly
1 tomato chopped
salt, to taste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp mustard seeds
a couple of dried curry leaves
freshly chopped coriander for garnish
1 tbsp cooking oil
Heat oil in a non-stick pan and add curry leaves and mustard seeds. When they start to sizzle, add sliced onions.
Cook till onions turn transparent and add chopped tomatoes. Cook for a few minutes till tomatoes begin to pulp. Add salt, turmeric and chili powder and allow spices to blend in.
Add in cooked rice and stir-fry till mixes in with all spices. Garnish with chopped coriander leaves and serve warm.