Use it up
Get creative with your leftovers, whether it’s half-empty jars from recipes in this issue or something you’ve made lots of
BY JESS MEYER, ACTING DEPUTY FOOD EDITOR
Cooked rice
• MAKE BETTER FRIED RICE
Day-old rice is the secret to the perfect stir-fry. The rice dries out a bit in the fridge and the dried surface will get a little toasty in the hot wok, adding texture and a slight smoky note to the dish. Jasmine or medium-grain varieties are good for this, but use whatever you have.
• ADD LENTILS, LEBANESE STYLE
Heat a glug of olive oil in a large pan, then add 2 tsp each ground cumin and coriander, plus ½ tsp each ground turmeric and cinnamon. Sizzle for a few seconds, then add 400g leftover rice, 1 tin rinsed and drained lentils and some salt and black pepper. Cook, stirring, until piping hot, then serve topped with crispy fried onions and lots of fresh coriander for a speedy riff on the Lebanese dish mujaddara.