This rainbow rice is a super quick and easy fried rice dish using cold, leftover rice. Its full of vibrant and healthy veggies, so great for the kids (and adults). We cooked this rainbow rice at my foodbank course and id definitely recommend it.

Ingredients:

1/2 Red Capsicum
1/2 Green Capsicum
2 Spring Onions
2 Cups Frozen Veg
4 Cups Cooked Rice
Small bunch Parsley or Basil
2 Tablespoons Soy Sauce
1/4 Cup Sweet Chilli Sauce
1 Omelette, chopped

Method:

Chop capsicum and spring onion into small pieces. Heat frying pan to a medium heat, add a little spray oil. Cook capsicum and spring onion until soft. Add frozen veggies and stir until cooked. Add cooked rice and omelette and stir until heated through. Chop herbs, add to the frying pan with soy sauce and sweet chilli sauce. Stir to combine.

Tip - Cold, cooked rice works best in this recipe as the grains get firm once cool and you wont get a mushy fried rice.

This recipe came about when i needed a side dish for our taco's. Mexican rice is cooked in the juice from tinned tomatoes and stock. Its super delicious and you can add all your favorite Mexican goodies to make it super special.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 cups basmati rice
1 can Diced Tomatoes
1 1/2 cups Chicken Stock
1/2 cup frozen peas
1/2 Tin Kidney Beans
Handful Chives to serve

Method:

Heat olive oil in a large deep frying pan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
Stir in Diced tomatoes and chicken stock, and bring to a simmer, about 2 minutes. Stir in peas and kidney beans and season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Serve immediately, garnished with chives, if desired.

Everyone loves a good fried rice and it took me a while to perfect this because when i used to add the eggs it would make my rice gluggy and yuck.... but i did my research and i realised you rice needs to be cooked and cold before you start! It works everytime! I use brown rice in this recipe because 1 i had never tried it before this and 2 because brown rice is a little more healthier for you than white rice. Enjoy!

Ingredients:

1 Cup Brown Rice 
1 Tablespoon Oil
1/2 Onion, chopped finely
1/2 Cup bacon bits, cooked till crispy
1 Small Carrot, diced finely
1/2 Cup Peas
1/2 Cup Corn
2 Eggs, whisked
2 Tablespoons Soy Sauce

Method:

Cook rice according to packet. Once cooked place in the fridge to cool.

Once rice is cold. Add oil to pan a pan and bring to a medium heat. Add onion, bacon,carrot peas and corn and cook until onion is soft and veggies are slightly cooked, around 5-8mins. Add cold rice and mix well. Cook until rice is hot. Push rice to one side of the pan, add the whisked eggs and fry until they just start to set. Once eggs have started to set combine with the rest of the mixed rice. Add soy sauce and stir to coat the fried rice. Once eggs have cooked serve straight away.

Note: You can add anything you like to this rice dish, maybe you would like to add some bean sprouts or some fresh herbs.