You will need to cook about 1 1/2 cups of rice for this recipe. Make sure the rice is cooled before you cook it in the fried rice.

Ingredients:

• 1 tablespoon peanut oil
• 1 tablespoon extra 4 large eggs, lightly beaten
• 1/2 C. green pepper
• 1/2 C. white onion
• Finely chopped
• 2 garlic cloves minced
• 1 tablespoon finely chopped ginger
• 2 C. sliced shitake or brown mushrooms
• 2 tablespoons dry sherry
• 4 C. cooked rice
• 8 green onions finely sliced
• 2 teaspoons granulated sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Directions:

1. Heat 1 tablespoon of peanut oil in a wok or large frying pan over medium heat. Add the eggs and let cook, without stirring for about 15 seconds. Using a spatula, fold eggs over in half. Scramble lightly for about 1 minute or until just set; remove from wok and set aside. Wipe wok clean.
2. Heat the remaining oil in the same wok. Add onion, green pepper, garlic, ginger and mushrooms and cook, stirring occasionally, until onion is softened. Stir in sherry and cook for 1 minute.
3. Add remaining ingredients and stir-fry for 3 to 5 minutes or until rice is hot. Add egg and stir-fry into the rice, ensuring the egg is broken-up into smaller pieces.

You can serve with egg rolls, chicken balls, chicken chow mein etc.

Enjoy!!

The tomatoes take about 4 hours to slowly roast in the oven, so this recipe is best made a day ahead of serving. This recipe is easy to prepare and can be made days in advance; just make sure you use fresh garlic to prevent it turning green in the vinegar.

Ingredients:

• 20 ripe medium Roma (egg) tomatoes, cored and halved lengthways
• 3 tablespoons Thai sweet chili sauce
• salt and freshly ground pepper
• 1/4 cup olive oil, plus extra for brushing on bread
• 2 tablespoons balsamic vinegar
• 4 garlic cloves, thinly sliced
• 1 ciabatta loaf or other crusty bread
• Parmesan cheese shavings

Directions:

1. Grease a large wire rack and place it on a baking sheet lined with parchment paper. Preheat the oven to 325F (160C). Place the tomatoes, cut side up, on the prepared rack and brush with the sauce. Sprinkle with a good pinch of salt and pepper. Roast in the preheated oven for 3 1/2 to 4 hours or until wilted and browned a little around the edges.
2. Combine 1/4 cup of the oil, vinegar and garlic in a large jar. Add the tomatoes and gently stir to coat; seal the jar. Marinate in the fridge for at least 8 hours or overnight. Remove from the fridge 1 hour before serving. Drain from the marinade just before serving.
3. Preheat the oven to 375F (190C). Cut the bread into 1/4 inch (6 mm) thick slices. Place the bread slices in a single layer on a large baking sheet. Toast in the preheated oven for 10 to 12 minutes or until lightly golden. Top the toasts with 2 pieces of tomato and sprinkle with parmesan cheese.

Enjoy!!