• 3-4 cups cooked rice
  • 125 g Royal Ocean Pilchards in tomato sauce
  • 2 cups butter beans, cooked
  • 2 cups sweet corn
  • 1 cup green beans, chopped
  • 1 cup carrots, chopped
  • 1/2 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp fresh ginger, chopped
  • 1/4 tsp salt
  • 1/4 tsp garlic and herb seasoning
  • 1/2 tsp curry powder
This is one easy to do meal that can be done in 15 min or under. It’s perfect for when you have left-overs in the fridge… you work your magic and turn them into a brand new delicious meal. You can of course add in some fresh elements to the dish to spruce it up.In this case I added Royal Ocean’s Pilchards, butter beans, seasoning and some fresh veg and herb. It was fantastic! As usual, plates were wiped clean. Give it a go 😉

Equipment

  • Frying pan
  • Wooden spoon
  • Teaspoon
  • Chopping board
  • Sharp knife

Instructions

  1. Get your ingredients together. These include; 3-4 cups cooked rice
    125 g Royal Ocean Pilchards in tomato sauce
    2 cups butter beans, cooked
    2 cups sweet corn
    1 cup green beans, chopped
    1 cup carrots, chopped
    1/2 medium onion, chopped
    3 cloves garlic, chopped
    1 tsp fresh ginger, chopped
    1/4 tsp salt, 1/2 tsp curry powder
    1/4 tsp garlic and herb seasoning
  2. Heat oil in pan. Add garlic, ginger, onions and curry powder. Saute for 2 min.
  3. Add the butter beans, sweet corn and rice. Fry for 3-4 min, stirring regularly. Set aside.
  4. Heat oil in a separate pan. Add the carrots, green beans, tomatoes, 1/4 tsp salt and 1/4 tsp garlic and herb seasoning. Fry for another 3-4 min.
  5. Pour the carrots, green beans and tomatoes into the pan with the rice. Return pan to medium-low heat. Stir until a uniform colour is achieved.
  6. Separate the pilchards from the sauce. Crumble the pilchards on top of the rice. Enjoy!

Zimbokitchen Pilchards

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