One of the handiest kitchen hacks is pre-cooked microwave rice, which you can use as the foundation of all sorts of light meals. Try these four recipes for inspiration.
Cheat’s biryani (left) & fried rice omelette (right)
CHEAT’S BIRYANI
Serve 4 Prep + cook time 15 minutes
Heat ¼ cup (60g) ghee in a large saucepan over medium-high heat; cook 1 thinly sliced medium brown onion and 2 teaspoons garam masala, stirring, about 2 minutes or until onion is softened and browned lightly. Add 500g coarsely chopped lamb stir-fry strips; cook, stirring, about 2 minutes or until browned. Meanwhile, heat 450g packaged microwave basmati rice according to directions on packet. Remove lamb mixture from heat; stir in rice and ⅓ cup (50g) raisins. Season to taste. Sprinkle biryani with ⅓ cup loosely packed fresh coriander leaves and 2 tablespoons roasted flaked almonds; serve immediately, accompanied with yoghurt and pappadams. Tip: Use olive oil instead of ghee, if you like.
FRIED RICE OMELETTE
Serves 4 Prep + cook time 15 minutes
Cut 1 large carrot and 1 medium red capsicum (bell pepper) into thin matchsticks. Heat 500g packaged microwave fried rice in a microwave according to directions on packet. Meanwhile, lightly beat 10 eggs and 2 tablespoons water in a large bowl until combined; season. Heat an oiled medium frying pan over high heat. Cook one-quarter of the egg mixture about 1 minute or until starting to set. Spoon a quarter of the hot rice along centre of omelette; top with one-quarter of the carrot and capsicum. Fold omelette into three; slide onto a warm plate. Repeat with remaining egg mixture, rice and vegetables to make 4 omelettes. Sprinkle with 1 cup fresh coriander sprigs and 1 thinly sliced fresh long red chilli. Serve with chilli sauce and lime wedges, if you like.
Cheesy prosciutto rice cakes (left) & broccoli, blue cheese & rice frittata (right)
CHEESY PROSCIUTTO RICE CAKES
Serves 4 Prep + cook time 15 minutes
Heat 450g packaged microwave white long-grain rice according to directions on packet. Place ½ cup (60g) frozen peas in a small heatproof bowl, cover with boiling water. Stand 1 minute, then drain. Combine peas, rice, 2 coarsely chopped slices prosciutto (30g), 2 teaspoons finely grated lemon rind, ¼ cup finely chopped fresh chives, 1½ cups (150g) coarsely grated mozzarella, 2 eggs and ½ cup (50g) packaged breadcrumbs in a large bowl; season. Heat an oiled large frying pan over medium heat. Using wet hands, shape ¼-cups of rice mixture into patties. Cook patties, in batches, about 2 minutes each side or until browned and cooked through. Repeat to make a total of 12 patties. Serve patties with watercress; accompany with tomato relish.
BROCCOLI, BLUE CHEESE & RICE FRITTATA
Serves 4 Prep + cook time 25 minutes
Boil, steam or microwave 1 cup small broccoli florets until tender; drain. Heat 250g packaged microwave white long-grain rice according to directions on packet. Combine rice with broccoli, ½ cup coarsely chopped drained char-grilled capsicum, 8 lightly beaten eggs, 60g crumbled mild blue cheese, ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup (60ml) cold water in a large bowl; season. Pour mixture evenly into two heated oiled frying pans with heatproof handles (base measures 15cm); cover loosely with foil, cook over low heat 15 minutes. Preheat grill. Uncover frittatas; cook under grill about 5 minutes or until set and browned lightly. Stand 5 minutes before serving topped with extra 30g crumbled blue cheese and fresh flat-leaf parsley leaves.
