TRANSFORM LEFTOVER SALAD INTO MOUTHWATERING FRIED RICE AND/OR FLAVOUR-PACKED STOCK, thrifty, uses up leftovers, healthy

Waste not, want not...

 Leftover salad materials add colour and texture to Fried Rice

67goingon50 is used to cooking salad ingredients  -- Asian chefs often incorporate them in stir fries and turn them into garnishes in soups.  (Try lean pork and cucumber, Art of Stir Fry)  

This post's two recipes are  great clean-out-the-salad-drawer dishes, essential in these ultra-budget-conscious, swap-ingredients-in-and-out tumultuous times.  

They're also Triple Duty, suitable for plant, fish or meat diners.

1.  LEFTOVER SALAD VEG FRIED RICE (See The Art of Stir Fry)

As a means of using up some of the things in your fridge, this recipe is ace.  Tasty as all get out, any leftover cooked meat or fish, cooked veg and salad veg can be used.  Cubed firm-set tofu, plain or spiced, is also good. 

Don't be afraid to stir-fry cucumber, radish or tomatoes -- they add a wonderful edge and help moisten rice which can be a little dry.

Cost: max £2.00'ish (2023)
Feeds: 1-2

Ingred:
   1/2 mug diced raw cucumber
   1/4 mug sliced radish
   5-6 thickly sliced mushrooms   
   at least one heaping mugful of cold cooked rice  
   1-2 med tomato, seeds and all, diced, sprayed lightly with olive oil and lightly salted
   1 tsp grated fresh ginger
   1 tsp grated garlic  
   at least half a mugful of cold cooked diced meat OR flaked fish OR firm tofu (marinade plain tofu in a 1-1 mix of soy sauce and sherry/wine/grape juice for 20 mins)
    Oyster Sauce or Reduced Salt Soy Sauce (used sparingly)

Optional Garnish: 

fried eggs 

OR 1 well beaten egg, fried and cut into strips

Method:

1. Stir fry cucumber, radish & mushrooms over high heat in a pan lightly sprayed with groundnut (peanut) or other light veg oil for 1-2 mins
2. Add rice, tomato, ginger & garlic.  Stir quickly; add protein.
3. Reduce heat to med-high, cover pan and allow to steam gently for a couple of minutes or until heated through.
4. Add a scant tablespoon of oyster or soy sauce; stir through rice mixture.
5. Taste for seasoning.  Add pepper but only a little salt.
6. If not using other protein, topped with one fried egg per person or strips of a cooked omelette 
7. Serve.

Broth Cup

2.  QUICK VEGETABLE STOCK

Salad veg that is off its best and even a bit bruised is perfect for vegetarian stock.   67 originally intended to use the veg to add to and intensif classic veg stock.  But after just half an hour of cooking, the salad veg produced stock sweet and deeply flavoured enough to stand on its own.   

Costs: little
Feeds: depends on how much salad & veg you have

Ingred:
    1-2 generous mugs of any or all of: lettuce, cucumber, mushrooms, radishes, tomatoes, carrots, celery and any other raw veg except beets
   1 large onion
   1-2 small chillis, seeds & membrane removed (opt)
   4-5 cloves garlic, grated (you won't taste them)
   1 generous tbsp fresh ginger, peeled & grated, or 3/4 tsp dried
   1 med-large potato (opt)
   handful fresh herbs including parsley or thyme, or 1 tbsp dried
   1 bay leaf
   enough water to cover veg by at least 2 inches

  
Method:

1. Discard any dead leaves from veg; remove any spoiled portions of tomato.  Remove stems from mushrooms; peel tops.  Top & tail radishes; slice thickly.  Cut cucumber in thick slices.  Using a peeler, make long strips of carrot.  
2. Peel onion; cut into wedges.  Scrub potato if using and chop coarsely.  Wash fresh herbs.
3. Place everything in a large pot with grated garlic and ginger. Add enough water to cover veg by 2in/4 cm
4. Bring to a boil; cook 5 mins.  Reduce heat to med or until bubbling gently; partially cover; cook at least 30 mins.  
5. Taste. The stock should be fragrant and beautifully flavoured; if not, add a tablespoon of lower-salt soy sauce and continue cooking another 10-15 mins.  Strain, discarding veg
6. Serve as broth (on its own) or as stock for a soup
7. Garnish with croutons, chopped prawns, cooked or raw meat in chunks or formed in small meatballs, or chopped tofu.  

Tip:  It is always a good idea to serve salads undressed with dressing on the side.  That way, nothing is wasted.

This information and recipes have been developed by B  Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.