In order to always be ready for any hunger attack that will come upon the children or us, I make sure that I always have a pot of cooked rice waiting for me in the refrigerator. It is true that its cooking only takes 20 minutes (or 18 to be precise), but I strongly recommend (but what) to prepare rice in the evening, and know that you are all set the next day.
All kinds of quick meals can be made from the prepared rice. Starting with rice with ketchup (the favorite food of the little Srabani) and ending with Thai, Moroccan (with chickpeas and chard) or Italian style stir-fried rice, like the one in front of you, which we have given the name "antipasti rice". Another seasoning worth trying at the end of the recipe.
Ingredients for 6 dishes:
To cook the rice in advance: 2 cups of rice
3 cups of boiling water
1 tablespoon of oil
Salt
For primavera: 3 tablespoons of olive oil
1 small purple onion, chopped
2 chopped garlic cloves
1/2 chopped red chili
2 zucchini or zucchini cut into cubes
2 peppers (red and yellow) cut into cubes
1 teaspoon dried oregano
Salt and ground black pepper
1 cup of frozen peas
10 halved cherry tomatoes
To serve:
chopped chives
A drizzle of balsamic
Grated Parmesan cheese
Instructions:
1. Cook the rice in advance in a pot with water and salt for 18 minutes, and keep in the refrigerator. If you want it to be preserved one by one, wait for it to cool, add a little oil, and mix.
2. Heat olive oil in a wok or a wide pan, and sauté onion, garlic and chili. Add zucchini and peppers with oregano, salt and pepper, and fry together for 5 minutes. Add the rice, mix for another minute or two, and add peas and sherry.
3. Add chives, balsamic and parmesan, and serve. For deeper Italian flavors, add 3 anchovy fillets to the initial frying of the purple onion, garlic and chili.