Creative cooking for all: Transform leftovers into a hearty meal

Rice with egg is your answer to preparing a simple, delicious lunch at home, especially when you have no grand culinary aspirations. For many, it brings back memories of student days when meals were creatively crafted from whatever was on hand, often on a tight budget. This recipe is a lifesaver, and one everyone should know.

Rice with egg is versatile and accommodating. Whether you have a bit of carrot, leftover cabbage, corn, or canned beans, the variations are endless. The base of the dish is rice and egg, and the rest depends on what's in your fridge and, of course, your imagination.

It's important to note that rice with egg isn't just an emergency solution; it's also a delicious, satisfying dish that provides carbohydrates, protein, and fat. Adding vegetables, as many as you wish, enhances the flavour, colour, and nutritional value. It's worth sprinkling the dish with chopped fresh herbs, toasted pumpkin, or sunflower seeds. And if you have a slice of cheese in your fridge, don't hesitate to use it.

Ingredients:

            
• ½ cup of rice
• 1 egg
• 1 carrot
• 3 tablespoons frozen green peas
• 1 small onion
• Canola oil
• Salt, pepper, basil, oregano

Preparation:

1. Cook the rice (see how) in lightly salted water. Once done, fluff it gently with a fork to separate the grains.
2. Chop the onion into small cubes and sauté it in heated oil until translucent.
3. Add the grated carrot and peas to the onion, frying everything over medium heat until the vegetables soften.
4. Add the rice and continue frying for another minute.
5. Beat the egg with the spices in a separate bowl, then add it to the rice and vegetables.
6. Mix everything thoroughly and fry until the egg is set.
7. Optionally, sprinkle the dish with chopped fresh herbs or grated cheese.