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Uniform in colour, but not in flavour, this herby zesty dish packs a punch. And it’s arguably the most delicious way to use up the leftover white rice from last night’s dinner!

You will need

Serves 1

  • 3 tablespoons extra virgin olive oil
  • 1/2 brown onion, diced
  • 3 cloves garlic, diced
  • 1 cup of cold day-old rice from the fridge
  • 3/4 cup (or up to 1 cup) frozen shelled edamame
  • 1 lemon, zest and juice
  • Salt and pepper

Green goddess sauce:

  • 1 bunch dill
  • 1/2 bunch parsley
  • 100 grams of baby spinach
  • 50 ml water
  • Salt and pepper

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5 mins to prep

15 mins to cook

  1. Step 1

    For the green goddess sauce, add all ingredients to a blender. Add a little more water if it is not blending well, or use a stick blender to help it along. Adjust salt & pepper seasoning to taste.*

  2. Step 2

    Place the oil in a frying pan on medium-low heat and bring it to a shimmer. Add the onion and garlic and fry until translucent, about 5 minutes. Turn up the heat on the pan, and add the rice; stir and fry for a few minutes. Add edamame and cook for 2 more minutes.

  3. Step 3

    Add 3 tablespoons of green sauce, or more if you like, generously coating the rice, and toss through. Pour the green fried rice into a bowl, and finish with lemon zest and juice before serving. Extra drizzle of olive oil optional :)

Hot tip!

*You’re making more sauce than you need for this recipe; Simon recommends pouring the leftover into an ice cube tray, and using frozen cubes later for things like stocks or pasta dishes!

Recipe: Simon Toohey

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