When it’s a boiling hot day and the last thing you feel like doing is cooking, the answer is simple: don’t. Fortunately, you don’t have to go hungry, as it’s easy to put together a quick and delicious meal from whatever you happen to have in your fridge.
The one prerequisite for this recipe is some cooked rice, so whenever you do cook rice, plan ahead and be sure to make extra. That way you’ll have some left over for the next day and you won’t have to slave over a hot stove again. Do bear in mind that cooked rice should be stored in the fridge and used within about 3 days. If it looks or smells funny though, don’t take the chance – rather throw it out.
The rice you use as a base can be white, brown or basmati, and if you don’t have rice, you could also use cooked pasta or another grain like couscous or barley. What you add to your rice will depend on what you have on hand – see some suggestions below. For most of the additional ingredients, it works well to chop them into cubes.
The proportions of the different ingredients are also completely up to you – just start with a fair amount of your base rice, and add what feels right. You could be eating within 5 minutes!
- Cooked rice – brown, white or basmati
- Tomato – fresh or sun-dried
- Red or yellow peppers
- Whole kernel corn – off a cooked cob or from a can
- Cooked beans or chickpeas
- Seeds e.g. sunflower or sesame
- Chopped fresh herbs e.g. parsley, basil or chives
- Cooked chicken or bacon, or canned tuna
- Salt and pepper
- For the dressing, try one of these:
- A mix of mayonnaise and yoghurt
- Any ready-made dressing
- Olive oil and balsamic vinegar or lemon juice
Place your rice in a large bowl. Chop up whatever additional ingredients you choose to use and drain any canned ingredients like tuna or whole kernel corn. Add them all to the rice, and stir well together. Pour your dressing over the rice mixture and stir again.
Serve immediately or store in the fridge in a covered container until you’re ready to eat.