What to make with spring onion

Ingredients

• potatoes — 4 large
• bacon — 150g
• cheddar — 150g grated
• sour cream — 1/2 cup
• frozen corn — 1 cup
• spring onion — 3

Method

1. Microwave then oven-crisp potatoes.
2. Fry bacon.
3. Split and top at the table.

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

• 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

• 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

• 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

• rice noodles — 250g
• chicken breast — 400g
• eggs — 2
• bean sprouts — 200g
• peanuts — 1/4 cup crushed
• tamarind paste — 2 tbsp
• fish sauce — 2 tbsp
• spring onion — 3

Method

1. Soak rice noodles in warm water until pliable, drain.
2. Slice and stir-fry chicken until cooked, push to the side.
3. Crack eggs into the pan, scramble briefly.
4. Add noodles, tamarind paste and fish sauce, toss to combine.
5. Fold through bean sprouts and spring onion.
6. Serve topped with crushed peanuts.

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

• pork schnitzel — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• potatoes — 600g
• mayonnaise — 1/3 cup
• spring onion — 3

Method

1. Boil potatoes until tender, cool slightly and cube.
2. Toss potatoes with mayonnaise and spring onion for the salad.
3. Crumb schnitzels through flour, egg, then breadcrumbs.
4. Shallow-fry schnitzels until golden and cooked through.
5. Serve with the potato salad.

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 mince — 400g
• dumpling wrappers — 30
• spring onion — 4
• ginger — 1 knob
• chicken stock — 1.5L
• soy sauce — 2 tbsp
• bok choy — 2

Method

1. Mix pork mince with finely chopped spring onion, ginger and a splash of soy sauce.
2. Place a small spoonful of filling in the centre of each wrapper.
3. Wet edges and fold into parcels, pressing out any air.
4. Bring stock to a simmer with remaining soy sauce.
5. Cook wontons in batches in the simmering stock until they float and are cooked through, about 4-5 min.
6. Add bok choy in the last 2 min.
7. Ladle broth, wontons and bok choy into bowls to serve.