Jolly Ginger Rice

By CL WEARNE - sauce club member

This is based on a one pot african rice dish that is great for using up leftover meat and is also very easy!

Quantities make 2 dinners a 2 tupperware packed lunches

Garlic Oil

1 pepper, sliced

1 onion, sliced

Chilli/s (adjust to your fire tolerance) sliced finely

Tbsp tomato sauce

2 tbsp (at least) Chef Bernie’s Ginger Sauce

250ml rice (adjust to  your appetite!)

Tin of chopped tomatoes

500g (ish) left over meat - for example brisket or pork that had been marinated in Chef Bernie’s Ginger Sauce and slow roasted though anything would work I think.

2 handfuls of spinach

Coriander & lime to serve

1. Heat the garlic oil in the pan and add the sliced onion and a pinch of salt. Cook until the onion softens slightly
2. Add the pepper and chilli and fry for a few minutes
3. Add the rice and stir through and fry for a couple of minutes
4. Add the Chef Bernie’s Ginger Sauce and chopped tomatoes, stir through and put the lid on
5. When the rice is mostly cooked, stir through the left-over meat - little bits cook better
6. When the rice is pretty much done stir in the spinach - leaving the lid off as it will create extra water
7. Sprinkle with coriander and spritz with some lime before serving.