Gammon rice banner

On the rare occasion that we do have leftovers, Husband takes them to work for lunch. So I’ve never had to face the challenge of trying to make something new out of the previous night’s meal. However, last night I finally got the chance: there was a thick slice of gammon that Husband had forgotten to take to work, but it wasn’t quite enough to feed both of us. So I made the quickest and most delicious Stirfried Veggies & Leftover Gammon, Pesto Rice Dish (the name needs a little work…) and good news vegetarians: it makes a great veggie-meal if you leave out the meat, obviously.


Purple, Orange, and Red peppers
Lovely Purple, Orange, and Red peppers

Ingredients: (for 2 people)

1 cup rice
2 carrots
A handful of broccoli
Leftover cooked gammon (optional)
1/2 cup frozen sweetcorn (in SA we call them mielies)
A variety of peppers (about 1/4th of each)
2 leaves of Chinese leaf (or any cabbagey-type thing you like)
Any other veggie you have lying around that you can stirfry
1 tbsp red pesto*
1 tsp olive oil
1 tsp water

*If you’re in South Africa, use Pesto Princess red pesto (it’s the best and you’ll only need about 1/2 a tablespoon)

Chinese Leaf
Isn’t Chinese Leaf pretty?


Put the rice in a pot of water to boil.

Dice the carrots into nice small bits and place them in a wok with a tiny bit of oil (if your wok is non-stick then you shouldn’t need any oil). Fry them on a low heat while you get the other veggies ready.

Cut your broccoli up into small pieces and, when your carrots are turning slightly yellow, toss the broccoli in with them. Stir ’em all up.

Dice the gammon and put in the wok with the carrots and broccoli.

Put your frozen sweetcorn in the steamer above your simmering rice (the rice should be about 5 minutes away from being ready).

Dice your peppers. Throw them in the wok. Do some nonchalant professional wok-flipping to mix all the veggies and gammon (if you can’t manage that without veggies flying everywhere, just stir them up with a spatula).

Chop up your Chinese Leaf (or cabbage) and toss in the wok.

Drain the rice and put into a serving dish. In a little bowl, stir the pesto. olive oil, and water until all combined. Pour this over the rice and mix in thoroughly.

Finally add the stirfry and mix into the rice.



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