Fried Rice

Makes: 3 cups

Ingredients:

1 cup rice
2 cups water
1 tablespoon milk
2 eggs
1 tablespoon butter
4 rashers bacon, chopped
4 spring onions, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 x 10 ounce (310 g) can corn kernels, drained
8 ounces school shrimp or prawns, shelled and vein removed
1 tablespoon soy sauce

Microwave Method:

1. Place rice and water in 2-3 quart (2-3 litre) Pyrex bowl. Cook for 10-12 minutes on HIGH.
2. Preheat browning dish for 6-7 minutes on HIGH.
3. Lightly beat milk and eggs together.
4. Place butter into browning dish. Pour over egg mixture.
5. Cook for 30-45 seconds on HIGH. Remove from browning dish.
6. Place bacon, spring onions, red and green pepper into browning dish. Cook for 2-3 minutes on HIGH, stirring halfway through cooking.
7. Stir in corn, shrimp or prawns, scrambled egg and rice. Mix well.
8. Stir in soy sauce.
9. Cook for 3-5 minutes on HIGH, stirring every minute. Serve immediately.

Brown Rice Salad

Serves: 4-6

Ingredients:

1 cup brown rice
2 1/2 cups water
1 egg
7 ounce (200 g) natural yogurt
2 tablespoons lemon juice
1 tablespoon honey
Cayenne pepper (optional)
2 hard-boiled eggs, chopped
1 red pepper, chopped
1 cup sliced celery
1/2 cup toasted pine nuts

Microwave Method:

1. Place brown rice and water in a large dish. Cook for 20-25 minutes on HIGH until tender, drain.
2. Combine egg, yogurt, lemon juice, honey and cayenne pepper.
3. Cook for 6-8 minutes on MEDIUM HIGH until sauce slightly thickens. Stir every minute.
4. Mix together hot rice, yogurt sauce, chopped eggs, pepper, celery and pine nuts.