This gently spicy, fragrant rice dish could be rustled up out of leftovers, but it's good enough to be worth making from fresh. Add fish or prawns to turn it into a main dish, or eat it with lamb chops or a curry.
2 tbsp vegetable oil
1/4 tsp mustard seeds
150 g (5 oz) cooked peas
1 tsp finely chopped fresh root ginger
1 green chilli, finely chopped
150 g (5 oz) cubed and boiled potato
500 g (1 lb 2 oz) boiled rice (basmati is excellent)
1. Heat the oil in a wok or frying pan. Add mustard seeds and stir until they crackle.
2. Now add peas and stir them until any water has dried out and peas look glazed.
3. Add the ginger, chilli and potato cubes, season with salt and pepper, and stir for further 2 - 3 minutes.
4. Now add the boiled rice, mixing it in, tossing and turning until all the ingredients are heated through. Serve hot.
