I’ve been cooking a lot with leftovers lately and I’ve really enjoyed the challenge, and I think it’s because there are so many organisations out there that are trying to encourage up-cycled food, as I like to call it; think Love Food Hate Waste, and Oz Harvest.
Taste.com.au Magazine has a great little section called ‘Crisper Cuisine’ and there’s even the great community Make The Most. Cooking with leftovers is like taking up Masterchef’s Invention Test time and time again, only without the pressure. It’s all about taking something that has already been cooked before and making it magical again.
This recipe was something I whipped up using mostly bits of leftover boiled corn, raw capsicum from a salad and the sad bunch of cauliflower that was left at the bottom of the crisper. Teamed with some chicken thighs and an energy-rich wild rice blend containing a mix of wild rice, brown rice, barley, quinoa, chia seeds and other grains, my Especially Wild Fried Rice makes for the perfect weeknight meal.
Prepped by Brendan D’Souza (aka the Smiling Chef)