Article by Oomesh Nana
Living in China has never left me short of rice. I often find that from ordering a takeout I end up with a tub of steamed rice that just didn’t find its way in my tummy (though I am a chef, I do not snub take-outs; in fact, a few recipes I have created stem from a lazy night of ordering in). I loathe throwing food away and feel that reworking a side dish can morph itself into a delicious lunch or light supper.
It’s as simple to make as the title sounds. All it involves really is a few seeds, herbs and other desirably crunchy bits stirred through already cooked rice. There is no real recipe for it and I tend to change the ingredients as I go along, all fridge-depending.
In a small mixing bowl, tumble in the rice and break it up using the prongs of a fork. Stir through the soy sauce and vinegar.
Using a vegetable peeler, shave as much ginger as you like over the rice. Strew over the seeds and radishes and gently fork the ingredients together. Scoop out the cool jade clay of the avocado over the rice and lastly scatter a flurry of coriander to finish off. Tuck in.
This is a foundation recipe and please attempt with other ingredients such as: snipped chives, baby corn, cucumber ribbons, nuts, steamed prawns etc.
“My hands interpret my soul’s craving.” ~ Oomesh Nana
Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.
His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.
Born in East London, South Africa, Mesh has published 2 recipe books and runs cooking classes/demonstrations here in Xi’an. He is a qualified Chef and Graphic Designer and currently an English language teacher.