A little soy sauce, a little mustard powder and a few drops of sesame oil is all it takes to get the umami flavor it so desperately needs!

I would say that it is mandatory to have yesterday’s rice, so that it is completely dry and its grains are separated. If it is freshly cooked and steamed then it is more likely that we will get a mass of rice with vegetables, in which not every grain will be evenly covered with sauce.

The next time you need rice, make a little extra for the next day or the day after.

Ingredients for 2 people:

  • 1 tbsp oil
  • 2 cloves of garlic, grated
  • 1 piece of ginger (the size of a walnut), grated
  • 2 spring onions, finely chopped
  • 1 red pepper, chopped
  • 1/2 broccoli cleaned and chopped
  • 1-2 tbsp. mixed sesame (white roasted and black)
  • 1.5-2 cups of ready basmati rice
  • 1 tbsp mustard powder
  • 1 tbsp soy sauce
  • a few drops of sesame oil
  • salt and freshly ground pepper

For the garnish:

  • sweet chilli sauce, chopped fresh coriander chopped spring onion (the green part)

How to make it:

  1. Prepare all the ingredients and have them close at hand. The movements will be fast and the time will be short since we will not lower the heat at all.
  2. Heat a large pan or wok over high heat and add the oil. As soon as it smokes, add the garlic and ginger and stir constantly for 30″-1′. Add the onions and stir for another 1-2 minutes.
  3. Add the peppers and broccoli and stir continuously for 3-4 minutes. Do not let the vegetables sit on the bottom of the pan because they will burn. Add the sesame and rice and continue mixing for 1-2 minutes.
  4. Finally, add the mustard powder, soy sauce and sesame oil and mix for 1 minute more or until the rice is covered with the sauce. Taste and add salt or soy sauce.
  5. Serve garnished with fresh herbs and sweet chili sauce.