Simply Cook, Simply Eat
This is probably the only one dish with a recipe that I know how to cook and has evolved in terms of the ingredients used over the years.
My very own fried multi-grain rice (sometimes with quinoas and buckwheat) with local herbs from my garden such as basil leaves, curry leaves, turmeric leaves and garnished with blue butterfly pea flowers which are edible. I top it up with some nuts like peanuts, cashew nuts or pine nuts if I have any.
My plate is licked clean every time. 😄
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