4 portions

Ready In:

 20 mins

Good For:

Breakfast, Lunch, Supper, Dinner 


  • 350g mincemeat-choice of beef, pork, lamb, chicken
  • 300g long grain rice-washed and drained
  • 1 onion- finely chopped
  • 2 spring onions- finely sliced
  • 40ml vegetable oil
  • 3tsp curry powder
  • 1tsp cumin seeds
  • 1/2 tsp fresh ginger- grated
  • 600ml water
  • 1tsp salt
  • 1tsp smoked paprika
  • 3tsp tomato puree
  • 1/2 tsp dried chilli
  • 1/4 tsp mixed spice
  • seasoning-salt and milled pepper
  • 20ml rice bran oil
  • 400g baby spinach leaves- washed and drained
  • 2 avocados
  • 40g Japanese mayonnaise
  • 1 lemon- juice only

Step by Step Instructions

Step 1

Let’s begin by steaming the rice. Spoon rice into a medium-sized pot or a rice cooker. Add curry powder, 1/2 chopped onion, 20ml vegetable oil, cumin, spring onion, salt and water. 

Cook rice by bringing it to a simmer, stirring once or twice, lowering the temperature to low heat, placing a lid on top and steaming without stirring for 15mins. Remove from the heat and while still with the lid on, let it stand for 5 mins. I elevate my pan for airflow during this time.

If using a rice cooker, press start and leave the rice to stand for 5 mins once cooked. 


Step 2

Fry the other half of the onion in vegetable oil until browned, remove from heat and let cool.

Using gloved hands or a spoon, mix the cooled onions through the mincemeat, add ginger, mixed spice and seasoning. Mix through.

Step 3

I use a plug-in wok but a large frying pan will suffice. Heat for 2 mins (on high heat ), add rice bran oil and then fry the meat. Add the meat to the pan and allow it to heat through before stirring.

Try and let the meat caramelise and avoid stirring too much. Cook the meat for 5mins on med-high heat and then add paprika and chilli,  stir and cook for 1min.

Step 4

While still cooking on med-high heat, add the tomato puree, lower the heat and cook for 2mins.

After 2mins turn off the heat and add lemon juice. Stir through and let stand for 2mins.

 Step 5

Once the meat has rested for 2mins, add the spinach and a little seasoning. Stir through and let it stand. Don’t worry if some of the spinach isn’t covered with meat. 

It’s ready to serve once the spinach and meat have rested for 2mins.

  Step 6

 To serve I spoon the meat over the rice, place half an avocado on top, drizzle Japanese mayonnaise criss-cross over the dish and then add chilli flakes to finish.

  Step 7

 This dish has a huge amount of options. Fillings for burritos, fried eggs and beans for breakfast, fried hash, a cool kebab, and lots more.

If you make up this recipe we’d love to see your creation. Post and share to #familykitchenwithmark 

If you haven’t seen our Youtube channel. We’ve lots of food demonstrations on the channel then makes cooking up some of the recipes that much easier.

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