Ingredients
Serves 4
2 Tbsp olive oil
1 clove garlic, crushed
½ tspn ginger, grated
½ red capsicum, chopped finely
3 cups cold cooked rice
2 cups finely shredded cabbage
420g red kidney beans
1 Tbsp soy sauce
½ lemon juice and rind finely grated
salt and pepper to taste
Method
Heat the oil in large non-stick saucepan or wok. Fry garlic, ginger and capsicum for 2 minutes. Stir in rice, cook for further 2 minutes, stirring constantly.
Stir in cabbage, kidney beans and soy sauce, heat through. Season with lemon rind, juice, salt and pepper.
Serve with stir-fry - add chopped carrot, onions, veges etc.