This is an easy beef curry recipe anyone can make at home. I use my favourite korma curry paste in this recipe but you can make your own paste with curry powder if your local store does not sell korma paste.
Prep 5 minutes – Cook 40 minutes – Serves 4-5
Long grain rice – 3 cups
Mince – 600g
2 tin potatoes (or 500g of small potatoes peeled, chopped into inch size pieces and cooked)
Peas – 1 cup
1 jar of korma curry paste
1 tsp chilli powder (optional)
1 Large onion diced
Oil – 2 tbsp
Begin cooking rice in microwave or rice cooker. Meanwhile, in a large frypan with 1 tbsp oil on medium heat, add onion and fry for 2-3 minutes, then stir in mince and fry until well cooked.
Turn down heat to very low and add jar of curry paste, stirring and then let simmer for 2 minutes. Once simmered, add potatoes, peas and chilli powder.
Let simmer for 10 minutes, serve with rice and enjoy!
This is an easy yet so tasty southern fried fried chicken recipe. I learnt this recipe many years ago and has been a staple in my house since. One thing I love about making this is it makes THE BEST leftovers, love eating it cold or on a sandwich. This is a fried chicken recipe without buttermilk so it is easy to do with staples you probably have at home.
The recipe is quite simple, you will need a large fry pan (I prefer using a banquet electric fry pan), lots of oil and paper towels to dry it on after. The ingredients are flour, eggs, chicken stock, paprika and garlic powder. Simple right? Let’s get started!
Fried chicken recipe southern
Prep: 20 mins. Cook: 15 mins. Serves: 5+
Chicken breast sliced – 750g
Plain flour – 3 cups
Paprika – 2 tbsp
Garlic powder – 2 tbsp
Salt – 2 tbsp
Chicken stock powder – 2 tbsp
Eggs – 3
Oil – 500ml
1. Add oil to a large frypan (at least 1cm deep) and turn on to a high heat. Combine all spices and flour into a large bowl, stir together. Whisk eggs into a seperate bowl.
2. Slice chicken 5mm thick (doesn’t have to be perfect). Place all ingredients together next to the frypan.
3. Coat chicken in flour, then egg and then flour again and place in frypan. Fry each side 2-3 minutes or until golden brown. Drain on paper towels and enjoy!
Fried rice is one of my favourite dinners, been loving it since i can remember. I usually have it accompanied with something else like sweet and sour chicken or satay chicken, but sometimes I enjoy it just by itself. Fried rice is such a versatile dish you can virtually add anything to it and it’ll taste good. One of my favourite things to add is chicken. This fried rice chicken recipe is almost the same as my regular fried rice recipe, the only difference is the chicken (and a bit of onion)!
It is a very simple recipe. All you need to do is cook the rice, fry the bacon, chicken and then the egg. Add all the ingredients together and stir!
How to make fried rice chicken
Prep 5 minutes – Cook 20 minutes – Serves 4-5
Long grain rice – 3 cups
Diced bacon – 500g (18 oz.)
Finely diced chicken – 500g
7 eggs whisked
Shallots sliced – 1 cup
Corn kernels – 1 cup
Soy sauce – 2 tbsp
Chicken stock powder – 3 tsp heaped
1 Small onion diced
Oil – 2 tbsp
Begin cooking rice in microwave or rice cooker. Meanwhile, in a large frypan with 1 tbsp oil on medium heat, add bacon and onion and fry until brown. Increase heat to a medium high and add chicken, keep stirri g and fry 2 minutes or until seared.
Remove all ingredients from frypan and place onto a paper towel. Add remaining oil and turn to a low heat, add egg and cover for 5 minutes or until cooked. Slice egg with flipper (spatula) and mix with bacon, onion and chicken.
Add soy sauce and chicken to frypan and combine. Add chicken and shallots and stir well, serve and enjoy!
There are plenty of recipes for rice pudding with uncooked rice but let’s be honest, a lot of the time we probably just want to use up some leftover rice so it doesn’t go to waste. Rice pudding with cooked rice is the perfect thing to make when you have leftover rice and it’s gone a bit dry (which I’m definitely not a fan of).
This is an easy recipe to do in the microwave and requires staple ingredients such as milk, sugar, butter and vanilla extract. If you do not have vanilla extract, you can try other flavorings you might have at home (chocolate, caramel, strawberry etc)
Rice pudding cooked rice recipe
Prep: 5 mins. Cook: 10 mins. Serves: 2
Cooked rice – 3 cups
Milk – 2 cups
Sugar 3/4 cups
Butter – 1 tbsp
Vanilla extract – 2 tsp
Combine rice, sugar, milk, butter, vanilla extract in a large microwave safe bowl. Microwave on a high heat for 3 minutes and stir.
Microwave again on a medium heat for 15 minutes, checking every few minutes and stirring. Keep an eye on it so it doesn’t over flow.
After 15 minutes let sit, most of the milk should be soaked up, if not microwave again until it is in a thick gooey consistency. Let cool and serve immediately or place in fridge and serve cold.
A bit tired of having my usual garden salad and felt like spicing it up a bit. I love rice (obviously) so why not make a rice salad? This Mexican based rice and bean salad is full of flavour and spice, it’s easily enjoyable on it’s own! And of course simple to make. All you need is rice, tin of beans (I used red kidney beans), corn, capsicum (bell peppers), tomatoes, and shallots.
Prep: 10 mins. Cook: 20 mins. Serves: 5
Basmati Rice uncooked – 2 cups (16 oz.)
1 red capsicum diced
4 shallots sliced finely
Corn kernels – 1 cup (8 oz.)
Red kidney beans – 400g (14 oz)
2 tomatoes diced
Extra virgin olive oil – 200ml (7 oz)
Paprika – 1 tbsp
Cumin – 1 tbsp
Chilli powder – 1 tsp
Minced garlic – 1 tsp
Salt to taste
Start cooking rice, then in a large mixing bowl combine all vegetables and stir.
Once rice is cooked, add to the mixing bowl and combine all ingredients and spices. Stir well and add salt to taste. Serve and enjoy!
I love making rice pudding, it’s so easy and can be a great way to use up rice. With this rice pudding recipe I added a cup of choc chips to give it a creamy milk chocolate flavour (the taste reminded me of the leftover milk from a bowl of coco pops – yum!).
If making from cooked rice, use 3 cups of rice and half the milk.
Prep: 5 mins. Cook: 40 mins. Serves: 4-5
Arborio rice uncooked – 1 cup (16 oz.)
Full cream milk – 4 cups (32 oz.)
White sugar – 1/3 cup (3 oz.)
Choc chips – 1 cup (16oz.)
Butter – 1 tbsp
Add rice and milk to a non-stick saucepan on A medium heat. Stir for 20-25 minutes or until rice is cooked.
Once rice is cooked and milk is a thick creamy texture, reduce heat to low and add the remaining ingredients. Stir until combined and chocolate is fully melted.
Take off heat and let sit until warm. Add to a container and refrigerate until cold, serve and enjoy!
After visiting Japan and spending a lot of our evening meals (and sometimes lunches too) at the closest curry house, I knew I had to somehow replicate this recipe for my family back home. This is the closest I can get and even I am surprised how quick and easy it is!
For this Japanese curry rice and chicken recipe I used the golden curry mix from my local supermarket, however there are recipes out there to make it from scratch if it’s not available near you.
For the chicken I used already prepared crumbed chicken and cooked it in the oven.
Prep: 5 minutes Cook: 30 minutes Serves: 4
1 packet of golden curry mix
1 small onion diced
1 small carrot diced
1 Tin potatoes (or 350g of cut potatoes)
410 ml (14 oz.) of water
2 cups (16 oz.) of short grain rice (I used sushi rice)
1 tsp of oil
Step 1: Cook rice in rice cooker or microwave and preheat oven according to directions. Meanwhile add oil to a medium size saucepan on a medium heat, then add onion and carrot and fry until onion is brown.
Step 2: Once oven is preheated place chicken on a baking tray and cook according to instructions. Add water and potatoes to a saucepan and boil until both are cooked.
Step 3: Remove saucepan from heat and add the golden curry mix, stir until combined. Once chicken is cooked, cut them into stick size pieces. Pour curry over rice in a bowl and add chicken pieces on top. Serve immediately and enjoy.