The Possibilities of Left Overs

I've been practicing with spicing up my leftovers for a while now. I do watch a lot of cooking shows and have been intrigued by the random ingredients that the contestants are given to work with. My refrigerator is my 'basket'. I also get to be the judge and jury requiring taste testing! This creation is one of my favourites from my 'basket'.


Curried Rice with Fresh Basil and Pepper Flakes
Preparation time:  10 minutes (sort of)
Serving size: one - but I've been known to double, triple or quadruple it.

Ingredients

About a cup of left over rice.
Fennel seed - a light sprinkle*
Pepper flakes - hot or not so hot*
Some curry powder (1/8 tsp)*
One egg
Thin slices of leftover meat loaf, chopped or crumbled* (just tried this today)
The last slice of orange (or red) bell pepper*
About 6 fresh basil leaves - if you have a basil plant.*
About a tablespoon of butter.*
Salt and Pepper to taste*

Directions

Melt butter in a frying pan at medium heat (today I got the pan a bit too hot). Sprinkle in the fennel seed, pepper flakes and curry powder. Let them warm up 'releasing their aroma' (That's chef talk). Put the egg on top - stir it all around to break the yolk, blending the egg and spices. Add the rice and toss to mix. Add meatloaf and toss so all the ingredients are balanced. Chop the bell pepper - add and toss lightly. Last -  (always add fresh herbs last - more chef talk).  Lightly roll up the basil leaves and slice thinly - known as a chiffonade - add and toss.

Plate the finished rice on a small plate leaving room for tomato slices. Rice cakes with cashew butter, drizzled with honey finish the plate. The plate is now headed for the dishwasher.

*Optional!!
Change it up to suit your taste, preferences and of course your 'basket'. That is the fun part of cooking!

"Rational habit permit of discarding nothing left over, and the use to which 
leftovers (and their economic allies, the wild things of nature) 
are put is often at the heart of cooking's character."

Richard Olney (1835-1917)