1 To make this egg fried rice recipe simply beat the eggs in a bowl and add one good pinch of salt and 1 teaspoon of the spring onion.

2 Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.

3 Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.

4 Increase the heat, then stir to separate the rice grains and break the egg into small bits.

5 Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!

1 pint bacon stock
75gms (3ozs) brown rice
1/2 red pepper (diced)
50gms (2ozs) sliced mushrooms
2 sticks of celery (chopped)

1. Firstly add the rice and stock to a large saucepan and boil for approx 30 minutes (adding more water if necessary).

2. Add mushrooms, pepper and celery to the saucepan, then boil for a further 10 minutes until the rice is cooked.

3. Taste for seasoning if needed. Serve with crusty bread.

450g lean boneless pork
750ml hot meat stock
1 large onion, chopped
2 cooking apples
150g long grain rice
2 tbsp olive oil
300g frozen garden peas
1 tbsp wholemeal flour
salt and pepper

1. To make this tasty pork and rice casserole dish firstly cut the pork into medium sized cubes.

2. Heat the olive oil in a large based saucepan (or heavy duty frying pan). In a dish place the flour then the pork cubes and coat them well, next brown the pork in the oil and add the chopped onion. Fry for 3-4 minutes.

3. Add the long grain rice and hot stock to the pan. Cover the pan and simmer for around 25 minutes.

4. Peel and dice the cooking apples and stir them and the frozen garden peas into the pan. Cover over again and simmer for another 10 minutes.

5. Season to taste. Serve and enjoy this casserole dish.

70g uncooked wild rice rice
480ml water
100g chopped green pepper
100g chopped yellow pepper
100g chopped red pepper
1 onion (chopped finely)
50g sunflower kernels
40g raisins
80ml fat free Italian dressing

1. To make this delicious Summer style wild rice recipe, simply place the water and rice in a saucepan, bring to the boil, reduce heat and cover. Simmer for 1 hours or until the rice is cooked.

2. Drain off any excess liquid, allow to cool. Just before serving add all the remaining ingredients and mix well. Enjoy this rice recipe.

150g basmati rice
150g wild rice
4 pork loin chops (thinly sliced)
6 spring onions (chopped)
1 x chicken stock cube
1 tsp chilli flakes
2 small red peppers (chopped small)
3 tsp ground cumin
handful freshly chopped coriander

1. To make this free special fried rice recipe first of all you will need to cook the rice. Add both the basmati and wild rice to a pan, cover with water (as per rice instructions), crumble in the chicken stock cube, bring to boil then simmer for around 20-25 minutes until the rice is tender. Drain.

2. Toss the pork in the cumin and chilli, then heat a large frying pan or wok with 1 tbsp olive oil, throw in the chopped red peppers and stir fry for 4 minutes.

3. Add the pork and stir fry again for 5 minutes or until golden brown.

4. Add the cooked rice, spring onions and coriander, continue to stir fry for a further 3 minutes. Serve immediately.

• 225g long grain rice
• 110g sliced mushrooms
• 150g chopped green pepper
• 1 onion (chopped finely)
• 110g sweetcorn
• 1 crushed garlic clove
• 2 tbsp Worcestershire sauce
• 2 tbsp oil
• 3/4 pint water
• 1 knob butter

1. Melt the butter in your pan over a low heat. Add the rice, stir and cook for 2 minutes, keep stirring.

2. Next add the water to the pan then cover the pan with the lid and simmer for around 15 minutes or until rice is cooked and has absorbed all the water.

3. Heat the oil in a frying pan, add the onion, garlic, mushrooms, pepper and sweetcorn and stir over a high heat for around 4-5 minutes.

4. Once vegetables are cooked and tender, add the Worcester sauce and stir.

5. Place cooked rice in a large dish, add the vegetables, mix together then serve.

350g arborio rice
25g butter
1 green pepper (chopped)
1 red pepper (chopped)
1 onion (chopped finely)
225g tin chopped tomatoes
2 pints vegetable stock
100g frozen peas
2 tbsp olive oil

1. Melt the butter and oil in a large pan, add onion and fry till golden and soft.

2. Next add the peppers and fry for approx 3-4 minutes. Add rice and stir for 1 minute.

3. Add the tomatoes and a ladleful of vegetable stock, stirring frequently and cook gently until stock has been absorbed. Add more stock as each batch is absorbed, continue stirring frequently.

4. Repeat the process of the vegetable stock until the risotto is thick and creamy (it takes around 20-25 minutes).

5. Finally add the peas, salt and pepper to taste. Serve hot either as a main dish or a side dish.

200gms cooked ham
1 small green pepper (cubed)
150gms cooked long grain rice
1 tbsp finely chopped onion
2 tbsps French dressing
275gm can of mandarin oranges

1. This mandarin and salad is very tasty. Firstly cut the ham into strips, remove seeds from the green pepper and chop finely.

2. Mix together the rice, pepper and onion and toss in the French dressing.

3. Spoon the rice mixture in the centre of a serving dish and arrange the drained mandarin oranges are either end.

220g long grain rice (brown is best)
1 onion, chopped finely
50g finely chopped almonds
40g raisins
25g butter
1 tsp mild curry powder
salt and pepper

1. This simple curried rice recipe is simple and quick to make. Firstly put add the rice to a large pan of slightly salted boiling water, cook for between 10-15 minutes (or according to instructions on the packet).

2. Whilst the rice is cooking melt the butter in a pan and add the chopped onion and fry for 5 minutes or until onions are soft.

3. Add the curry powder to the onions, stir and cook for 1 minute.

4. Add the raisins and almonds to the pan and mix well. Once rice is cooked drain any excess water off then add the rice to the onions, raisins etc, cook for a further 2 minutes.

5. Season with salt and pepper. Serve immediately.

230g whole grain rice
175g sliced mushrooms
1 crushed garlic clove
1 small onion (chopped finely)
450ml hot chicken stock
pinch dried oregano
80g cheddar cheese (grated)
1 handful freshly chopped parsley
1 tbsp olive oil

1 To make this delicious cheesy cheddar rice recipe simply preheat the oven to 180c / 350F.

2 Pour the olive oil into a large frying pan, add the chopped onion and garlic and cook until onions are golden (approx 4 mins).

3 Stir in the whole grain rice and mushrooms and add the hot chicken stock to the pan also. Bring the chicken stock to the boil again, constantly stirring, add the grated cheese and oregano.

4 In a buttered ovenproof casserole / baking dish pour in the contents of the pan. Back in the centre of the oven for around 30 minutes or until the rice is cooked and tender.

5 Remove from oven when cooked, stir in the handful of fresh parsley and serve. Ideal as a side dish and serve with freshly prepared salad.