What to make with rice

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chuck steak — 800g
• coconut cream — 800ml tin
• rendang curry paste — 4 tbsp
• kaffir lime leaves — 4
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry rendang paste in a little coconut cream until fragrant and the oil separates.
3. Add beef, stir to coat and brown lightly.
4. Pour in remaining coconut cream and lime leaves.
5. Simmer uncovered on low, stirring occasionally, 1.5-2 hours.
6. Continue cooking until the sauce reduces right down and turns deep brown and thick, coating the beef.
7. Stir in palm sugar in the last 10 min, season to taste.
8. Cook rice, serve rendang over the top.

Ingredients

• steak — 600g
• mushrooms — 300g
• sour cream — 300ml
• onion — 1
• paprika — 2 tsp
• rice — 2 cups

Method

1. Sear beef strips, set aside.
2. Cook onion and mushrooms, add paprika.
3. Return beef with sour cream, serve on rice.

Ingredients

• beef mince — 400g
• rice — 2 cups
• carrot — 1
• spinach — 1 bunch
• eggs — 4
• gochujang — 2 tbsp
• sesame oil — 1 tbsp

Method

1. Cook rice.
2. Fry beef mince with a little soy sauce until browned.
3. Blanch spinach, julienne and quickly sauté carrot.
4. Fry eggs sunny-side up.
5. Arrange rice in bowls topped with beef, carrot, spinach and a fried egg.
6. Serve with gochujang and a drizzle of sesame oil, mix at the table.

Ingredients

• chicken thighs — 600g
• butter chicken simmer sauce — 1 jar
• rice — 2 cups
• greek yoghurt — 2 tbsp
• coriander — 1/2 bunch

Method

1. Brown chicken pieces.
2. Add sauce, simmer 15 min.
3. Cook rice.
4. Finish with yoghurt and coriander.

Ingredients

• lamb shoulder — 1.2kg
• jerk seasoning — 3 tbsp
• sweet potato — 600g
• onion — 1
• chicken stock — 500ml
• rice — 2 cups

Method

1. Rub lamb all over with jerk seasoning, ideally a few hours ahead or overnight.
2. Brown lamb on all sides in a heavy pot.
3. Add onion, stock and sweet potato chunks.
4. Cover and cook low 3 hours until lamb is falling apart.
5. Shred lamb, reduce the sauce if too thin.
6. Cook rice, serve lamb and sauce over the top.

Ingredients

• chickpeas — 800g tin
• diced tomatoes — 400g tin
• onion — 1
• garam masala — 2 tsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Sauté onion and garlic with garam masala.
2. Add tomatoes and chickpeas, simmer 15 min.
3. Cook rice, serve curry over the top.

Ingredients

• chicken thighs — 800g
• soy sauce — 1/3 cup
• white vinegar — 1/4 cup
• garlic — 4 cloves
• bay leaves — 2
• rice — 2 cups

Method

1. Combine chicken, soy sauce, vinegar, garlic and bay leaves in a pot.
2. Bring to a simmer, cover and cook 30 min.
3. Uncover, simmer a further 15 min to reduce and thicken the sauce.
4. Cook rice, serve chicken and sauce over the top.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• japanese curry roux — 1/2 packet
• rice — 2 cups

Method

1. Flatten chicken breasts, crumb through flour, egg then breadcrumbs.
2. Shallow-fry until golden and cooked through, rest then slice.
3. Simmer curry roux with water per packet instructions until thickened.
4. Cook rice.
5. Serve sliced katsu over rice with curry sauce.

Ingredients

• chicken thighs — 600g
• peanut butter — 3 tbsp
• kecap manis — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cube chicken and thread onto skewers.
2. Whisk peanut butter, kecap manis, garlic and a little water for the sauce.
3. Brush skewers with some sauce, grill or pan-fry, turning, until cooked through.
4. Cook rice.
5. Serve skewers with remaining sauce, rice and sliced cucumber.

Ingredients

• chicken breast — 500g
• stir-fry vegetables — 500g
• soy sauce — 3 tbsp
• garlic — 2 cloves
• ginger — 1 knob
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until golden.
3. Add veg, garlic, ginger, soy.
4. Serve over rice.

Ingredients

• chicken thighs — 700g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• cream — 150ml
• garlic — 2 cloves
• rice — 2 cups

Method

1. Marinate chicken in yoghurt and half the garam masala, 20 min if time allows.
2. Pan-fry chicken pieces until charred, set aside.
3. Fry garlic and remaining garam masala until fragrant.
4. Add tomatoes, simmer 10 min.
5. Stir in cream and return chicken, simmer 10 min until cooked through.
6. Cook rice, serve curry over the top.

Ingredients

• chicken drumsticks — 1kg
• onion — 3
• berbere spice — 3 tbsp
• butter — 50g
• eggs — 4
• rice — 2 cups

Method

1. Cook onions very slowly in a dry pot, stirring often, 15-20 min until deeply softened.
2. Add butter and berbere spice, cook 2 min until fragrant.
3. Add chicken drumsticks, stir to coat.
4. Add a cup of water, cover and simmer 35-40 min until chicken is tender.
5. Boil eggs separately, peel.
6. Add whole boiled eggs to the pot for the last 10 min to soak up sauce.
7. Cook rice, serve chicken, eggs and sauce over the top.

Ingredients

• pork belly — 600g
• tamarind soup mix — 1 sachet
• green beans — 200g
• eggplant — 1
• tomato — 2
• onion — 1
• rice — 2 cups

Method

1. Simmer pork belly in water with onion and tomato 45 min until tender, skimming as needed.
2. Stir in tamarind soup mix.
3. Add eggplant, simmer 10 min.
4. Add green beans, cook a further 5 min until just tender.
5. Taste and adjust sourness/seasoning.
6. Cook rice, serve alongside the soup.

Ingredients

• rice — 2 cups
• eggs — 3
• bacon — 150g
• frozen peas and corn — 1.5 cups
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Use day-old rice if possible.
2. Scramble eggs, set aside.
3. Fry bacon, add rice, veg, soy.
4. Fold through egg and spring onion.

Ingredients

• salmon — 400g sashimi-grade
• soy sauce — 3 tbsp
• sesame oil — 1 tbsp
• rice — 2 cups
• cucumber — 1
• avocado — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Cube salmon, toss with soy sauce and sesame oil.
3. Slice cucumber and avocado.
4. Bowl up rice topped with salmon, veg and sesame seeds.

Ingredients

• chicken drumsticks — 1kg
• honey — 3 tbsp
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups
• broccoli — 1 head

Method

1. Marinate drumsticks in honey, soy, garlic.
2. Bake 200°C 40 min.
3. Serve with rice and broccoli.

Ingredients

• chicken thighs — 800g
• soy sauce — 1/4 cup
• brown sugar — 3 tbsp
• ginger — 1 knob
• garlic — 2 cloves
• rice — 2 cups
• pineapple pieces — 225g tin

Method

1. Whisk soy sauce, sugar, ginger and garlic for the glaze.
2. Grill or pan-fry chicken, basting with glaze as it cooks.
3. Cook rice.
4. Warm pineapple pieces through.
5. Serve chicken over rice with pineapple.

Ingredients

• chicken thighs — 800g
• jerk seasoning — 3 tbsp
• rice — 2 cups
• kidney beans — 400g tin
• coconut cream — 200ml tin
• spring onion — 3

Method

1. Rub chicken thighs generously with jerk seasoning.
2. Grill or pan-fry chicken until charred and cooked through.
3. Cook rice with coconut cream and kidney beans instead of plain water.
4. Serve chicken over the rice and peas, scattered with spring onion.

Ingredients

• rice — 3 cups cooked
• kimchi — 1 cup
• bacon — 150g
• eggs — 2
• spring onion — 3
• sesame oil — 1 tbsp

Method

1. Fry bacon until crisp.
2. Add rice and kimchi, fry until heated through.
3. Push aside, fry eggs.
4. Top rice with egg, spring onion and a drizzle of sesame oil.

Ingredients

• beef mince — 500g
• soy sauce — 3 tbsp
• brown sugar — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cook rice.
2. Fry mince, garlic, soy and sugar until sticky.
3. Serve over rice with sliced cucumber.

Ingredients

• steak — 600g thinly sliced
• soy sauce — 4 tbsp
• brown sugar — 2 tbsp
• garlic — 3 cloves
• sesame oil — 1 tbsp
• rice — 2 cups
• spring onion — 3

Method

1. Whisk soy sauce, sugar, garlic and sesame oil.
2. Marinate beef in the mix at least 20 min (or overnight for more flavour).
3. Cook rice.
4. Sear beef in a hot pan in batches until caramelised.
5. Serve over rice, scattered with spring onion.

Ingredients

• chicken breast — 500g
• peanuts — 1/3 cup
• capsicum — 1
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cube chicken, stir-fry until browned.
2. Add capsicum and garlic, stir-fry 2 min.
3. Add soy sauce and peanuts, toss to coat.
4. Cook rice, serve chicken over the top.

Ingredients

• lamb mince — 500g
• cumin — 2 tsp
• garlic — 2 cloves
• parsley — 1/2 bunch
• rice — 2 cups
• greek yoghurt — 1/2 cup

Method

1. Mix lamb mince with cumin, garlic and chopped parsley.
2. Shape into small sausage-like koftas around skewers (or freeform).
3. Pan-fry or grill, turning, until browned and cooked through.
4. Cook rice.
5. Serve koftas over rice with a dollop of yoghurt.

Ingredients

• lamb shoulder — 800g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• onion — 2
• ginger — 1 knob
• rice — 2 cups

Method

1. Cut lamb into chunks, brown in batches, set aside.
2. Soften onion and ginger, stir in garam masala, cook 1 min.
3. Return lamb, add tomatoes and a cup of water.
4. Cover and simmer low 1.5 hours until lamb is very tender.
5. Stir in yoghurt in the last 5 min, warm through gently without boiling.
6. Cook rice, serve curry over the top.

Ingredients

• whole chicken — 1.6kg
• rice — 2 cups
• beef mince — 300g
• almonds — 1/4 cup
• cinnamon — 1 tsp
• allspice — 1 tsp
• onion — 1

Method

1. Simmer whole chicken in water with onion and spices 45-60 min until cooked through.
2. Remove chicken, reserve the poaching stock.
3. Shred chicken meat off the bone once cool enough to handle.
4. Fry beef mince with cinnamon and allspice until browned.
5. Toast almonds separately until golden.
6. Cook rice in the reserved chicken stock for extra flavour.
7. Fold shredded chicken and spiced mince through the rice.
8. Top with toasted almonds to serve.

Ingredients

• chuck steak — 800g
• massaman curry paste — 4 tbsp
• coconut cream — 800ml tin
• potatoes — 500g
• peanuts — 1/2 cup
• tamarind paste — 2 tbsp
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry curry paste in a little coconut cream until the oil separates and it smells fragrant.
3. Brown the beef in the paste.
4. Add remaining coconut cream, bring to a simmer.
5. Cover and simmer low 1.5-2 hours until beef is fork-tender, stirring occasionally.
6. Add potatoes in the last 30 min, cook until soft.
7. Stir in tamarind paste, palm sugar and peanuts.
8. Taste and adjust seasoning — should be rich, sweet, sour and salty.
9. Cook rice, serve curry over the top.

Ingredients

• beef mince — 500g
• rice — 2 cups
• black beans — 400g tin
• corn — 1 cup
• cheddar — 150g grated
• avocado — 1

Method

1. Cook rice.
2. Brown mince with taco seasoning.
3. Warm beans and corn.
4. Bowl up rice, mince, beans, corn, cheese and avocado.

Ingredients

• beef mince — 500g
• kidney beans — 400g tin
• diced tomatoes — 400g tin
• onion — 1
• rice — 2 cups
• mild chilli powder — 1 tsp
• sour cream — 1/2 cup

Method

1. Brown mince and onion.
2. Add tomatoes, beans, chilli; simmer 20 min.
3. Serve on rice with sour cream.

Ingredients

• steak — 600g sliced
• cornflour — 1/3 cup
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• garlic — 2 cloves
• spring onion — 4
• rice — 2 cups

Method

1. Toss beef strips in cornflour.
2. Shallow-fry beef in batches until crisp, set aside.
3. Simmer soy sauce, sugar and garlic in the pan until syrupy.
4. Toss beef back through the sauce with spring onion.
5. Cook rice, serve beef over the top.

Ingredients

• rice — 3 cups cooked
• chicken breast — 300g
• eggs — 2
• kecap manis — 2 tbsp
• spring onion — 3

Method

1. Fry chicken until cooked, set aside.
2. Fry rice with kecap manis.
3. Return chicken, push aside and fry eggs.
4. Top rice with egg and spring onion.

Ingredients

• paneer — 400g
• spinach — 2 bunches
• cream — 100ml
• garlic — 2 cloves
• garam masala — 1 tbsp
• rice — 2 cups

Method

1. Blanch spinach briefly, blend to a rough purée.
2. Pan-fry paneer cubes until lightly golden, set aside.
3. Fry garlic and garam masala until fragrant.
4. Add spinach purée and cream, simmer 5 min.
5. Fold paneer through, warm through gently.
6. Cook rice, serve alongside.

Ingredients

• prawns — 400g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• frozen peas — 1 cup
• smoked paprika — 2 tsp

Method

1. Fry chorizo, add rice and paprika.
2. Add stock gradually, no stirring.
3. Add prawns and peas last 8 min.

Ingredients

• salmon — 4 fillets
• teriyaki sauce — 1/3 cup
• rice — 2 cups
• broccoli — 1 head
• sesame seeds — 1 tbsp

Method

1. Cook rice, steam broccoli.
2. Pan-fry salmon, glaze with teriyaki sauce in the last minute.
3. Serve over rice with broccoli, sprinkle sesame seeds.

Ingredients

• pork mince — 500g
• iceberg lettuce — 1
• water chestnuts — 227g tin
• hoisin sauce — 3 tbsp
• spring onion — 3
• rice — 1 cup

Method

1. Fry mince, add chestnuts and hoisin.
2. Spoon into lettuce cups.
3. Rice on the side.

Ingredients

• chicken thighs — 600g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• smoked paprika — 2 tsp

Method

1. Brown chicken and sliced chorizo, set aside.
2. Soften capsicum, stir in paprika and rice.
3. Return chicken and chorizo, add stock.
4. Simmer covered 20 min until rice is tender and liquid absorbed.

Ingredients

• beef mince — 500g
• breadcrumbs — 1/2 cup
• eggs — 1
• diced tomatoes — 400g tin
• smoked paprika — 1 tsp
• rice — 2 cups

Method

1. Mix mince, breadcrumbs and egg, shape into meatballs.
2. Brown meatballs, set aside.
3. Simmer tomatoes with paprika, return meatballs and cook through 12 min.
4. Cook rice, serve meatballs and sauce over the top.

Ingredients

• steak — 600g thinly sliced
• tofu — 300g
• shiitake mushrooms — 200g
• napa cabbage — 1/2 head
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• eggs — 4
• rice — 2 cups

Method

1. Slice tofu, mushrooms and cabbage into large pieces.
2. Whisk soy sauce, sugar and a cup of water for the broth.
3. Bring broth to a simmer in a wide shallow pot.
4. Add cabbage and mushrooms, simmer a few minutes.
5. Add beef slices in batches, cooking briefly until just done — don't overcook.
6. Add tofu, warm through.
7. Crack an egg into each bowl for dipping, if desired.
8. Cook rice, serve everything family-style with rice on the side.

Ingredients

• pork shoulder — 500g cubed
• cornflour — 1/2 cup
• pineapple pieces — 225g tin
• capsicum — 1
• tomato sauce — 1/3 cup
• white vinegar — 2 tbsp
• rice — 2 cups

Method

1. Toss pork in cornflour, shallow-fry in batches until golden and cooked through.
2. Whisk pineapple juice (reserved from the tin), tomato sauce, vinegar and a little sugar for the sauce.
3. Stir-fry capsicum briefly.
4. Add sauce and pineapple pieces, simmer until glossy and thickened.
5. Toss pork through the sauce.
6. Cook rice, serve alongside.

Ingredients

• chicken thighs — 600g
• teriyaki sauce — 1/2 cup
• rice — 2 cups
• cucumber — 1
• carrot — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Pan-fry chicken, glaze with teriyaki.
3. Serve over rice with ribboned cucumber and carrot, sprinkle sesame.

Ingredients

• beef mince — 500g
• thai basil — 1 bunch
• garlic — 3 cloves
• fish sauce — 2 tbsp
• soy sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry garlic, then mince until browned.
3. Add fish and soy sauce, toss through basil.
4. Serve over rice.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• chicken thighs — 600g
• green curry paste — 3 tbsp
• coconut cream — 400ml tin
• green beans — 200g
• eggplant — 1
• fish sauce — 1 tbsp
• thai basil — 1/2 bunch
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a splash of the coconut cream until fragrant.
3. Add chicken, brown on all sides.
4. Pour in remaining coconut cream, simmer 10 min.
5. Add beans and eggplant, cook until tender.
6. Season with fish sauce, finish with basil, serve over rice.

Ingredients

• white fish — 4 fillets
• red curry paste — 3 tbsp
• coconut cream — 400ml tin
• capsicum — 1
• kaffir lime leaves — 4
• fish sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a little coconut cream until fragrant.
3. Add remaining coconut cream and lime leaves, simmer 5 min.
4. Add capsicum, cook 3 min.
5. Gently slide in fish fillets, poach 6-8 min until just cooked.
6. Season with fish sauce, serve over rice.

Ingredients

• beef mince — 500g
• cumin — 2 tsp
• paprika — 1 tsp
• onion — 1
• rice — 2 cups
• greek yoghurt — 1/2 cup

Method

1. Grate onion finely, mix through mince with cumin and paprika.
2. Shape into small ovals.
3. Pan-fry meatballs until browned and cooked through.
4. Cook rice.
5. Serve meatballs over rice with a dollop of yoghurt.

Ingredients

• potatoes — 400g
• cauliflower — 1/2 head
• frozen peas — 1 cup
• coconut cream — 400ml tin
• garam masala — 2 tsp
• cashews — 1/4 cup
• rice — 2 cups

Method

1. Sauté garam masala briefly to release aroma.
2. Add potatoes and cauliflower, stir to coat.
3. Add coconut cream and a splash of water, simmer 15 min until vegetables are tender.
4. Stir through peas and cashews, warm through.
5. Cook rice, serve curry over the top.

Ingredients

• rice — 3 cups cooked
• eggs — 3
• frozen peas and corn — 1.5 cups
• carrot — 1
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Scramble eggs, set aside.
2. Stir-fry carrot and frozen veg.
3. Add rice and soy sauce, fry until heated through.
4. Fold through egg and spring onion.

Ingredients

• pork belly — 600g
• fish sauce — 3 tbsp
• brown sugar — 3 tbsp
• eggs — 4
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice and boil eggs, peel.
2. Melt sugar in a pot until deep amber caramel.
3. Add pork and garlic, stir to coat.
4. Add fish sauce and enough water to cover, bring to a simmer.
5. Add boiled eggs, simmer uncovered 40 min until pork is tender and sauce has reduced.
6. Serve over rice.

Ingredients

• chicken thighs — 600g
• lemongrass — 2 stalks
• garlic — 2 cloves
• fish sauce — 2 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Finely chop lemongrass and garlic, rub over chicken with fish sauce.
3. Pan-fry chicken until charred and cooked through.
4. Slice, serve over rice.