Bettina Compolucci-Bordi is a cookbook author, sustainable chef, teacher and podcast host. She was recently named one of Marie Claire's Changemakers, recognising her efforts to fight climate change from her kitchen table. She's shared one of her favourite speedy recipes for a quick midweek supper, you can also read our Q&A with Bettina here to find out more about her work, cooking influences and plans for the coming year.
Curry Fried Rice Recipe
This recipe is a great way to add lots of greens to your diet. Utilise seasonal local produce and use up whatever is leftover in your fridge!
Images: Sara Kiyo Popova @shisodelicious
Ingredients:
2 tbsp olive oil for frying
1cm ginger, thinly sliced
½ red onion, thinly sliced
½ tbsp turmeric
½ red chilli, thinly sliced
150g kale, stems removed, chopped
2 tbsp tamari, or soy sauce
200g pre-boiled rice (cooked weight)
salt & pepper to taste
To Serve:
handful of sesame seeds
handful of fresh coriander
any other fresh greens you would like to add
Directions:
Heat the olive oil in a pan, then add the onion, ginger, turmeric and chilli. Stir well, cook for 2-3 mins.
Add the kale and cook for a further couple of minutes, then add tamari and mix well.
Now stir in the precooked rice, salt & pepper, and cook for a further 5 mins and serve up, sprinkled with sesame seeds, coriander and greens on top!
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