The last few days before month end can be torture pocket-wise. We’re all hustling as millennials to make them pennies stretch. Here’s a yummy recipe that includes your last last fridge leftovers. We swear that this meal is actually edible. Serious.


Serves 4 to 6


250ml basmati rice

15ml oil

1 onion, finely chopped

5ml chopped garlic

250g button mushrooms, halved

1 red and 1 yellow pepper, diced

250ml cooked, chopped leftover chicken

250ml frozen peas

30ml soy sauce

30ml sweet chilli sauce

60ml chopped coriander


Boil the rice in salted water for 10 to 12 minutes, until tender. Drain and set aside.

Meanwhile, heat the oil in a wok or non-stick frying pan. Add the onion and garlic and fry until soft.

Add the mushrooms and peppers and fry for a few minutes.

Add the cooked rice and the rest of the ingredients and cook until warmed through.

Serve immediately.

*This dish is ideal for making with leftover cold rice.

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