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Fried Rice

4 cups cold steamed rice
2 large eggs
1 teaspoon salt
1 teaspoon pepper
3 tablespoons Peanut oil
1 tablespoon light soy sauce
1/2 cup diced onion
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup diced BBQ pork
1/2 cup cooked shrimps
1 cup fresh bean sprouts
2 chopped spring onions

1.Place cold steamed rice in a large bowl and use your fingers to break
up any lumps.

2. Pour 1 tablespoon of olive oil into a frypan over medium–high heat.
Stir beaten eggs into pan with a spatula and scramble until the eggs are
dry and separate. Set aside.

3. Pour 2 tablespoons of olive oil into a frypan over medium-high heat,
add diced onion and cook for 1 minute, then stir in rice for about 8 minutes.

4. Add vegetables, BBQ Pork and shrimps together with soy sauce, salt, pepper, and cook for another 2 minutes.

5. Mix with eggs and spring onions. Stir constantly until all ingredients
are heated through.

Serve the fried rice immediately.

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Sushi Roll

1 avocado
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
200g Red salmon
4 tablespoons Japanese mayonnaise
2 cups, uncooked Kokuho Rose rice
2 1/2 cups water
4 sheets of roasted seaweed nori
Wasabi & Japanese soy sauce

1. Bring the rice and water to a boil over a high heat in a saucepan,
then simmer for 25 minutes or until cooked.

2. Mix vinegar, sugar and salt in a bowl.
Sprinkle over the rice with a spoon.

3. Peel avocado and cut into wedges.

4. Lay a sheet of nori on a bamboo mat.
Spread sushi rice over the nori leaving 2cm strip clear on the
side furthest away from you.

5. Put red salmon, avocado and Japanese mayonnaise along the
edge of the rice closest to you.

6. Begin rolling by lifting the mat and pressing ingredients with
fingers.

7. Cut the roll into six pieces and serve with Japanese soy sauce
and wasabi.

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Pumpkin Risotto

750g butternut pumpkin
1 1/2 tablespoons olive oil
2 and a half cups chopped cloves of garlic
600mL chicken stock
25g butter
1/2 chopped onion
2 shallots, chopped
1/2 cup risotto rice
1/2 tablespoons oregano leaf
25g parmesan cheese

1 Cut pumpkin into cubes.

2. Heat saucepan with 1 tablespoon oil, and add garlic, pumpkin and chicken stock.

3. While cooking, add butter and oil to another saucepan and add onion, oregano, shallots and rice.

4. When pumpkin is cooked, blend in food processor.

5. Add pumpkin mixture to rice.

6. Stir until the rice absorbs the pumpkin.

7. Serve with grated parmesan cheese.

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Rice Pudding

2 cups white rice
5 cups milk
1/2 sugar
1 tablespoon vanilla

1 . Combine all ingredients in a pyrex dish.

2. Bake in a moderate oven for 1 and a half hours.

3. Serve warm or chilled with peaches.

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Indian Curry Chicken and Rice

1 500gm bottle of favourite Indian curry sauce
500gm Diced Chicken breast
1 1/2 cups White Basmati Rice
3 cups of Hot Freshly Boiled water
4 Pappadams
Canola oil
Mango Chutney

1. Add Canola oil to frying Pan and heat to Medium Heat.
Add 500gm Diced Chicken and Heat until cooked.
Add Bottle of favourite Curry sauce, Stir and simmer.

2. Place 1 1/2 cups Basmati Rice in large microwave dish.
Add 1 1/2 cups of hot freshly boiled water.
Cover and microwave for 15 minutes.

3. Brush puppodums with Canola oil and place on paper towel in microwave, cook for 40 seconds on high.

Serve:
Place cooked rice on plate & cover with Curry sauce. Serve with Pappodams and Mango Chutney.

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Coconut Rice
2 cups white rice
2 cups coconut milk
1 cup water
1 tbsp sugar

1. Combine all ingredients in a saucepan.
2. Bring to the boil.
3. Lower heat until rice is cooked.
4. Serve with thai stir-frys.

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Tuna Mornay with Rice

1 onion, finely chopped
3 tbsp butter
1 stick celery, finely chopped
3 tbsp plain flour
2-3 cups milk
1/2 cup grated cheese
425g tuna
1/2 cup parsley, finely chopped
lemon juice
salt
pepper

1. Melt butter in a saucepan and add onion and celery.
2. Cook until onion is transparent.
3. Take the saucepan off the heat and add flour. Mix well.
4. Gradually add milk, mixing well after each addition.
5. Return to heat until sauce thickens.
6. Add tuna, cheese and parsley.
7. Add lemon juice, salt and pepper to taste.
8. Serve with rice.

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