You know, I do not believe in the concept of ‘Njaanuary‘. Njaanuary is a Kenyan term (that directly translates to ‘Hunger January) used to describe apparent financial strain and destitute brokenness that people seem to undergo every January, and funny enough, will experience it every first month of every year as long as they live . For me, if you spend frugally in December, you just can’t be dead broke and struggling in January. Yes, you can enjoy your December holidays, but with prudence, good planning and with the future in mind. Please dear readers, don’t make finishing all your money in December a habit, pretty please <3. One thing I agree however, is after the holidays, our fridges are packed with left overs from the festivities. I shared one left over recipe with you last week that you can check out here. Left overs too do not indicate brokenness nor are they bad to have, but just encourage a culture that is not one of wastefulness. I love the prospect of revamping left overs since you can literally make anything! And the aspect of developing a new dish from one that was already complete is pretty exciting! I made this rosemary and eggplant fried rice a couple of weeks ago for my younger sisters before they reported back to college life. They loved it! It was soooo easy to make, very light and delicious too. Have some left over rice in your fridge? Let’s go on a kitchen adventure :))
PREP TIME: 10 MIN MAKE TIME: 30 MIN SERVES: 4
Ingredients:
2 cups of left over rice
1 courgette
1 small egg plant
3/4 tablespoon of black pepper
1/2 a teaspoon of turmeric
1/4 teaspoon of cayenne pepper
1 tablespoon of fresh rosemary
2 tablespoons of coriander stalks
1 red onion, finely chopped
1 tablespoon of soy sauce
Fresh coriander for garnish
Method.
In a pan, add your red onion, minced garlic, minced ginger rosemary and coriander stalks. Coriander stalks have a ton of flavor and I love including them in my fried rice, samosa fillings and sometimes githeri too! The flavor is more concentrated in the stalks and elevates the flavors to a great extent. Don’t throw the stalks and always save them for some magic! Let this simmer for about a minute then add all the spices. Allow these to cook down for about 4-5 minutes or until the onions have softened. The spices need to totally cook down before adding anything else so that they are not grainy.
Add your courgette and egg plant and toss these with the other veggies on high heat until they are just cooked. Ain’t no body got time for soggy lifeless vegetables. Cook them until they are *just* cooked. This will take about two to three minutes. Do not let them get soggy and chewy please please, i beg! Also, chopping them smaller will make them spend less time on the heat and look much appealing overall. So always opt for the smaller, thinner pieces.
Add your left over rice and toss it along with your sautee vegetables. Add the soy sauce and toss this until combined. Allow this to stay on the heat for about two minutes, there after, garnish with fresh coriander leaves and serve.
This was so easy to prepare and is perfect for a week night; when you want something delicious to have, but one that will not take an eternity to put together. It is also a really fun way to get your children to eat vegetables they would on other days literally run away from LOL!
You can also check out my sweet corn fried rice and my raisin and carrot fried rice . Try out all three ;)), and let me know which one you and your fam like best. <3
This would be absolutely splendid with my goat dry fry or meatball tikka masala or kuku kienyeji and a side of deliciously chilled coleslaw. Do not let your left over rice sulk in the fridge. Revamp it and you’ll see good food is not beyond your reach!
Much love!
-K
Get your downloadable recipe here :))
All content and images are copyright protected by
Do not copy without expressly asking for permission or giving due credit
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
Could you go back to making videos on YouTube??
It got very expensive to keep up in the long run, but I will be back. At the moment though, I reach 20 times more people on the blog than on YouTube. So I may stick to what works for both my audience and I.
You have no idea how my mum loves courgettes… when she comes over this weekend I’m making this for lunch
Yassssssssss! I am sure she will love this! Pass a basketful of kisses to my angel niece :**
I needed this recipe today yaaaaass 😀😀😀😀and i tried your butter nut with dhania chapatis….i loved them😘😘😘 do you have a biriani recipe???? I can’t find it
YESSSSSSSSSSSSSSSSSSSSSS! So thrilled that you enjoyed everything! Keep eating that good food!
I have just cooked this right now
And it’s booooommbb!!!
My granny loves it
Awwwwwwwwww! Pass my hugs to granny! I am so so glad you both enjoyed this beauty ! <3
looks so yummy! cant wait to give it a try!
You will love it! <3
My dinner today!!! Thanks 😀
Glad you enjoyed!!!!