It's a weekday night- and you've got leftovers in the fridge; maybe a bowl of cooked/uncooked meat from sometime earlier this week. For me, this happens to be in tandem with my sheer laziness during the evening. Thus, this recipe revamps the classic rice/meat/veg combo that we usually do, and turns it into a simple-to-make and easy to eat meal-in-one.
1. Look into your fridge, note specifically the meats that have been left there from earlier this week (within reasonable means of course) and marinate it- a personal favourite of mine is the bulgogi sauce that is available in literally every Asian grocer's. Go to step 2
Alternatively, just use the already cooked meats you've got left in the fridge Go to step 3
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| I like to think of it as magic marinade |
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| Photo source: Chowdivine |
2. Cook the meat (lol a bit obvious, but yeah). Recommended additions: Onions, garlic, shallots
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| Photo source: Kimchimari.com |
3. Time to prepare the rice patties- I tend to use the recipe given by the Curious Nut blog, as follows:
- 8 cups cooked rice (Japanese short grain or sushi rice)
- Sesame oil
- Soy sauce
- White or black sesame seeds
- Seaweed flakes
- Divide the rice into 8 portions. Shape and compress the rice to ½" thick and 3" diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
- Brush both sides of the patties with soy sauce. Heat a pan over medium high heat. Once hot, add a little oil and sear the patties until crisp on both sides. Use minimal and gentle handling so that it doesn't fall apart on you. Use a wide spatula.
> I don't own the recipe, it is simply quoted here for ease of access.
4. Add options as you like- be as creative as you want
5. Enjoy an easy, delicious meal in front of the internet/television
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| Photo source: Ozmundaregalis |
-Jessalin
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