Perfect Sauteed Rice Recipe

As I am currently working on my Steampunk dress (and boy is it not working!!), the smaller projects will have to wait. After all, I have less than 6 weeks to make a ton of stuff... So I thought I'd share a recipe. Below is a recipe for 'perfect sauteed rice', yes that it seriously what it is called in the book. It is a great recipe for when you want to eat a bit healthier and have some leftovers in the fridge to use up (tho this is not a pre-requisite). I got this recipe from What to Eat When You Can't Eat Anything: The Complete Allergy Cookbook which is a cookbook written by the cousin of my flatmate when I lived in Dublin. It has wonderful recipes and even if I am technically not allergic to anything, I still use it a lot. So here we go:

You will need (for my somewhat adjusted version anyway):
  • 2 tbsp extra virgin olive oil
  • 3 scallions, chopped (or one small onion)
  • 2 cloves garlic, peeled and crushed
  • 3 slices of bacon, cut into small slivers (optional)
  • 3 large very ripe tomatoes, chopped into chunks
  • 1 small gougette, diced
  • ca 400 grams of broccoli, cut into florets
  • 4 cups cooked rice
  • 1 egg
  • sea salt and black pepper corns

Start by adding the olive oil to the pan.

Wash and dice the tomatoes, and onions.

Cut the broccoli into florets.

Slice the gourgette (zucchini).
You can make these as small as you want really, I just like larger pieces as they get less mushy.

Cut the bacon into small pieces and fry these in a pan.
Once they're nearly cooked, add the garlic, tomatoes, onions, and broccoli, and gourgette.

Prepare the salt and peppercorns for crushing.

I love much pepper but this can be adjusted to your taste of course. Crush until you end up with something that looks like this. (I love my mortan and pestle btw, it was a gift from the bf). You can use plain salt and pepper, but this way the flavours come out more. Try doing this quick as the next step is key.

Add the salt and pepper to the pan, stir, and cover to prevent all the tasty juices evaporating (this is said 'key'). Let this sit for about 8 mins, but stir every now and then.

During these 8 minutes, whisk you egg. If you dont like eggs, you can skip the egg steps.

After about 8 minutes, your dish should resemble this.

Add the rice and stir. You can use any type of rice you want (well, maybe not pudding rice) but it has to be cooked. This is also one of the reason why this dish is great for leftover rice.

Add the egg to the dish, making sure that it doesnt stick. Stir well and leave to cook for 2-3 minutes.

Your final result should look something like this.

Present on a nice plate with some more fresh pepper and serve :) Yumm!

Technically this dish would serve 4 people but as both the bf and I love our dinners, it feeds about 2.5. If you need more than shown here, I would suggest to add more rice as that is the volume maker in the end. I hope you enjoy this as much as I do!


  1. Following you from Monday Blog Hops! Nice to meet you :)

    That recipe looks DELICIOUS!!!

    ~Lori S.

  2. I have that cookbook! I was dairy intolerant for 10 years (all better now!) and my sister bought that book for me! It's a great book, and I still use it even though my food intolerances are gone.

  3. This reminds me of Chinese fried rice with a lot more veggies. =) I'm stopping by for New Friend Fridays from Trendy Treehouse to say hi! Happy Friday! =)

  4. Uh, YUM!!! I found you through the Friday blog hop and I'm looking forward to reading more.


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