Quick leftover rice with green beans and peas

This fresh and light dish can be ready in minutes if you’re using leftover cooked rice to make it.

SERVES

Four

INGREDIENTS

• 300g uncooked or 900g cooked white rice

• 1 tbsp sunflower oil

• 1 tsp cumin seeds

• 2 garlic cloves, finely chopped

• 8 spring onions, finely chopped

• 100g sugar snap peas, finely chopped

• 100g fine green beans, finely chopped

• 100g fresh or frozen peas

• 1 tsp salt

• 1 tsp garam masala

• ¼ tsp freshly ground black pepper

• ½ tsp chilli powder

METHOD

1. If you don’t have any leftover rice to use up, cook your rice according to the packet instructions and set aside.

2. Heat the oil in a large saucepan over low heat. Add the cumin seeds and let them sizzle for a few seconds, then stir in the garlic. Cook for one minute, then mix in the spring onions, sugar snap peas, green beans and peas. Cover the pan with a lid and cook for five or six minutes, until the greens are tender but still have a bit of crunch.

3. Add the salt, garam masala, pepper and chilli powder to the saucepan and mix well. Throw in the cooked rice and toss gently to combine. Serve warm.

Recipe from Chetna’s Healthy Indian by Chetna Makan, published by Mitchell Beazley (£20). Order for £16.99 from books.telegraph.co.uk or call 0844 871 1514