Easy Fried Rice Dinners

GREEN CURRY FRIED RICE

Prep 15 mins | Cook 10 mins | Serves 6

1 tbsp vegetable or peanut oil

200 g ham, finely chopped

500 g broccoli, cut into small florets

400 g pumpkin, finely chopped

420 g can corn kernels, drained

¼ cup Thai green curry paste

4 cups cold cooked long-grain white rice

3 green onions, thinly sliced

Lemon wedges, to serve

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1. Heat wok or large frying pan over moderately high heat. Add oil; swirl to coat the base and sides. Add ham, broccoli, pumpkin and corn; stir-fry for 5 mins or until vegetables are tender.

2. Add curry paste; stir-fry for 1 min or until fragrant. Add rice; stir-fry for 3 mins or until heated and combined.

3. Spoon rice into serving bowls. Top with onion. Serve with lemon wedges on the side. 

CHILLI HAM FRIED RICE

Prep 10 mins | Cook 5 mins | Serves 4

1 tbsp vegetable or peanut oil

4 eggs, lightly whisked

2 cloves garlic, crushed

2 tsps minced ginger

1 fresh long red chilli, finely chopped, plus 1 extra, to serve

4 cups cold cooked rice

100 g sliced leg ham, thinly sliced

1 cup frozen peas and corn mix

¼ cup salt-reduced soy sauce

3 green onions, sliced, plus extra shredded, to serve 

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1. Heat a wok or large frying pan over moderately light heat. Add oil; swirl to coat base and sides. Add egg; tilt to cover base and sides. Cook for 1 min or until golden brown underneath. Transfer to a chopping board. Roll up to form a log; thinly slice.

2. Add garlic, ginger and chilli to wok; stir-fry for 1 min or until fragrant. Add rice, ham, pea and corn mix and soy sauce; stir-fry for 3 mins or until heated and combined. Add onion; toss to combine.

3. Serve fried rice topped with omelette slices, extra chilli and extra onion. 

EGG & BACON FRIED RICE

Prep 10 mins | Cook 10 mins | Serves 4

4 eggs, at room temperature

1 tbsp vegetable or peanut oil

1 onion, cut into thin wedges

150 g diced bacon, chopped

2 cloves garlic, thinly sliced

1 carrot, coarsely grated

1 zucchini, coarsely grated

1 cup frozen peas, thawed

450 g packet microwave long-grain white rice, heated

2 tbsps teriyaki sauce

½ cup chopped coriander

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1. Place eggs in a small saucepan; cover with cold water. Bring to boil, stirring. Gently boil for 5 mins. Drain; refresh under cold water. Peel eggs and cut into quarters.

2. Meanwhile, heat a wok or large frying pan over moderate heat. Add oil; swirl to coat base and sides of pan. Add onion and bacon; stir-fry for 3 mins or until soft. Add garlic; stir-fry for 30 secs or until fragrant.

3. Add carrot, zucchini and peas to wok; stir-fry for 3 mins or until tender. Add rice and sauce; stir-fry for 2 mins or until heated and combined. Remove from heat. Stir in half the coriander. Serve topped with egg and remaining coriander. 

CHICKEN & BARLEY FRIED RICE

Prep 15 mins | Cook 10 mins | Serves 6 

1 tbsp vegetable or peanut oil

2 eggs, lightly whisked

1 onion, finely chopped 1 carrot, finely chopped

½ cup frozen peas

2 cloves garlic, crushed

1 fresh long red chilli, seeds removed, finely chopped

1 tbsp salt-reduced soy sauce

1½ cups shredded cooked skinless chicken

2 green onions, sliced, plus extra, to serve

3 cups cooked brown rice and barley mix

2 tbsps hoisin sauce

1 tsp finely grated orange zest

1 tsp sesame oil 

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1. Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat base and sides. Add egg; tilt to cover base and sides of wok. Cook for 1 min or until golden brown underneath. Transfer to a chopping board. Roll up to form a log; thinly slice.

2. Add onion to wok; stir-fry for 1 min or until almost soft. Add carrot, peas, garlic and chilli; stir-fry for 3 mins or until carrot is tender. Add chicken and green onion; stir-fry for 1 min or until heated. Add rice; stir-fry for 3 mins or until heated or combined. Add hoisin and soy sauces; stir-fry for 1 min or until heated. Remove from heat. Add zest and omelette slices; toss to combine.

3. Drizzle with sesame oil. Serve topped with extra green onion. 

PHOTOS: RODNEY MACUJA/BAUERSYNDICATION.COM.AU