BASIC FRIED RICE -- Stir fry one onion (rough chopped) for a minute. Dribble in 1 Tsp cooking wine, then add one cup cooked cooled rice. Stir-fry for a couple of minutes. Make a hole in the centre of the rice, dribble in one Tbs oil, and crack an egg into it. Break the yolk, mix, and let cook half a minute. Quickly mix the rice into the egg, sprinkle in some salt, white pepper, and very little sugar. The Chinese usually do not use soy sauce, but add a little here if you want. Or a little oyster sauce is nice too. Serve garnished with shredded green onions. SINGAPORE VERMICELLI 2 Tbs oil 3 Tbs sliced garlic (p.12) 1-2 Tbs curry powder 1 medium onion, finely sliced 1 green pepper, finely sliced 125g (4oz) soaked rice vermicelli 1 Tbs soy sauce 1/2 Tsp salt 1 Tsp sugar 1/2 Tsp white pepper 1/2 cup chopped egg pancake (see below) 1 green onion, shredded 1 cup bean sprouts In the oil stir-fry the garlic for 30 seconds. Add the curry powder, and 5 seconds after, toss in the onion and green pepper strips. Cook about half a minute. Add the noodles, and a little water if necessary. Add the soy sauce, sugar, salt, pepper and more curry powder (if you wish). The noodles should take only a few minutes to cook. Mix in the bean sprouts, egg pancake, and green onion. Cooked shrimp, Chinese BBQ pork, and deep fried tofu strips could all be added with the bean sprouts to make this a richer dish. SPICY CABBAGE -- In 1 Tbs. oil, stir-fry 1 tsp. sliced garlic with 3-4 dried chillis and 1/2 tsp Szechuan pepper corns. Be careful not to burn the chillis, as the smoke is very painful to the eyes. Add some sliced onion, and then some shredded cabbage. Sprinkle a pinch each of salt, sugar and pepper and mix. Then dribble 1 tsp. soy sauce and mix again. Serve with a few drops of sesame oil dribbled on top. BEAN SPROUTS w/ FISH SAUCE -- Stir-fry garlic and dried chillis as for Spicy Cabbage. Add bean sprouts and cook about 2 minutes. Sprinkle 1-2 tsp fish sauce and 1/2 tsp. sugar into the sprouts. Cook another minute and serve. BEEF AND BROCCOLI -- Marinate (for between 1 and 24 hours) 4 oz sliced beef in 1 tsp soy, 1/2 tsp sugar, 1/4 tsp black pepper, and a few drops sesame oil. In 2 Tbs oil, stir-fry 1 tsp shredded ginger and the beef. Remove the beef as soon as the meat is done. To the wok add one chopped onion, and after one minute add chopped broccoli and a pinch of salt. Cook until the broccoli is just cooked but still crispy. Add back the meat, stir once, and add the seasoning sauce. Thicken with 1 tsp cornstarch in 2 Tbs water. SEASONING SAUCE -- 2 Tbs water, 1 Tbs oyster sauce, 1 tsp soy sauce, 1/2 tsp sugar, 1 tsp black pepper, 1 tsp cooking wine, and a few drops of sesame oil.