Just a quick post today. I believe we've made references to Daniel's favorite, Garlicky Brown Rice, before... Well, we almost always have leftovers, and, while croquettes aren't exactly the best thing to make from leftover brown rice, there are plenty of other possibilities we've explored.
One thing Daniel began experimenting with was a sort of sweet and spicy combo that went well with rice. On one of our fish-nights we had fresh Mahi Mahi that I had found on sale at Sprouts. I bought a mango, a jalapeno, and some other things for a sort of fresh salsa we could eat over the fish. It didn't turn out that great, (which has subsequently led to us not doing fish night as often as we should - shhh! don't tell!) but the salsa was fantastic. We had a usual side of rice and ended up mixing it all together because it was so tasty.
Before long, Daniel was using up the rest of the mango and jalapeno, and throwing in some tomato for color. Onion and bell pepper was also added in later versions.
This week, we had two mangoes we had bought just for the rice (though, one ended up in our Jungle Juice) and some fresh Roma tomatoes, as well as some pepper. We didn't have jalapeno, so I used some chili flakes instead. We also didn't have the preferred red onion, but our yellow one worked fine as it was wokked slightly before the other stuff was thrown in to take the edge off.
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- 1 to 2 cups leftover rice
- 1 mango, skinned/seeded cut into small cubes
- 1 tomato, seeded, and diced
- 1/2 red onion
- 1/2 green/yellow bell pepper, seeded/deribbed, and diced
- 1/2 jalapeno, seeded/deribbed, and minced (chili flakes work if you don't have one)
- oil for frying
Preheat a wok with a little oil over medium-high heat. Toss in jalapeno and bell pepper, saute for one minute. Toss in red onion, saute for one more minute. Throw in rice and stir to heat thoroughly. When rice becomes aromatic, add mango and tomato, stir to combine. We like a bit of chili flakes sprinkled on top for serving.