Leek & Carrot Rice

When it comes to clearing fridge I get very excited, because I can use all the odd bits and pieces in the fridge and it always ends of with a very tasty wholesome meal. The best part of which it is that there is no wastage and you can go away on holidays without any guilty feeling. I like to do this kind of dish whenever I have leftover cooked rice. Stay connected for more innovative rice recipes to follow…… 20150910_200944

Ingredients Serves 2

  • 1 ½ cups of cooked rice
  • 1 leek – finely sliced
  • 1 carrot – cut into small cubes
  • Freshly ground black pepper
  • Olive oil


  1. In a pan warm the oil, add the chopped leek, carrots and fry until slight tender and golden.
  2. Add the cooked rice, season with salt. Sprinkle some water cover and leave to steam for five minutes on low heat. Meanwhile prepare tomato salad/chutney (see my recipe for tomato chutney in condiment section)
  3. Turn the heat off and leave covered for 2 minutes.
  4. Crack a generous amount of freshly cracked black pepper. Serve warm with either tomato chutney or mango pickle. 20150910_195030