These can be made with fresh rice, or leftover rice you heat up in the microwave.

Core Ingredients

• Rice (see Rice Variations Part I & Part II for cooking instructions and fla- vouring ideas)

Variations: Flavouring It’s hard to know what to say here. Rice goes with most sauces. Whatever you have in the cupboard or fridge will probably taste good. Here are some classics to start you off.

• Soy sauce

• Sesame oil (combines well with soy sauce)

• Any bottle of stir fry sauce. Teriyaki. Hoisin. Black bean. Anything. Mix and match.

• Laoganma chili oil

• Canned soup

• Any jar of curry sauce. Korma. Vindaloo.

• Salsa

• Hummus

• Scoop in some butter or margarine with a fork. Bonus: you can then eat the rice straight out of the cooker with that buttery fork.

Variations: Stuff

• Frozen vegetables. Defrost your vegetables of choice in the microwave and add.

Note that vindaloo is
spicy, and is not for
the weak of mouth like
Zilla. It may need ex-
tra chilis in it for spice
fiends like Rachel.

• Canned beans. As always, drained and rinsed. We talk about this in Bean Salad*. Skip ahead. Break the rules.*

• Canned vegetables.

• Chinese preserved vegetables.

• Nuts and seeds.

Mid-Tier Variations

• Fresh vegetables, raw. Chunks of fresh tomatoes are really tasty mixed with rice, olive oil, and sea salt. Canned chickpeas would be good here too.

• Fresh vegetables, cooked. Whatever is in the fridge or pantry. Chop some zucchini or carrots, put them in a bowl with a little water in the bottom and microwave them. Or fry some mushrooms and onions.

• A humble egg. See The Humble Egg for cooking instructions for fried, scrambled, and hard-boiled. Any of these go well with rice.

• Cheese.

Hot tip: You can mix and match from these rice variations! Add nuts to the top of instant rice you cooked with a stock cube. Go wild, you beautiful rebel!