Ginger Fried Rice

(Serves 1)

Ingredients:

1 cup of cold cooked jasmine rice

2 eggs

1 knob of ginger, finely shredded

3 cloves garlic, minced

a dash of chinese cooking wine

pepper & salt, to taste

1/2  tbsp dash of sesame oil
1 tbsp cooking oil

• Heat oil and sesame oil, saute ginger until aromatic, then add in minced garlic.  Saute until lightly browned.  Set aside.  
• Add extra oil into the wok and crack eggs into the wok and lightly scramble.  Push to the side of the wok. Put in the rice and toss well until heated through.  Add in the sauteed ginger and garlic; toss to combine.   Add in wine and season with salt and pepper.
• Keep on frying the rice over high heat until you see the grains of rice 'popping' or 'jumping' on the side of the wok.   
• Serve hot. 

Chocolate Almond Cake

Source (with slight changes in blue) : Daily Delicious

Ingredients:

65g butter, softened
40g icing sugar
3 eggs, separated
65g dark chocolate
125g almond meal
1 1/2 tsp Cointreau Liqueur

• Preheat oven to 160°C.  Grease and line a 15cm round pan with baking paper.
• Put the chocolate in a food processor and process until finely chopped.
• In a clean and dry bowl, beat egg whites until firm peaks formed.  Set aside.
• In a medium bowl, beat butter with icing sugar until light and fluffy.  Add in liqueur and beat until combined.  
• Beat in egg yolks one at a time. 
• Add in almond meal and beat to combine.  Then fold in chopped chocolate.  
• Finally, fold meringue into the batter in 3 additions.
• Pour batter into prepared pan and bake for about 40 minutes or until cake is done.
• Cool the cake in the pan.  

Chocolate Glaze

60g dark chocolate
20g butter

• Melt chocolate and butter in the microwave and pour glaze over the cake.  
• Let the glaze set lightly before serving.

Ham & Egg Fried Rice

(Serves 1)

Ingredients:

1 cup of cold cooked jasmine rice

2 eggs

1/2 cup chopped ham

1/2 cup frozen green peas

1/2 cup cubed carrots 

3 cloves garlic, minced

a dash of chinese cooking wine

pepper & salt, to taste

a dash of sesame oil
1 tbsp cooking oil

• Heat oil and saute garlic until aromatic.  Crack eggs into the wok and lightly scramble.  Remove from wok.  Set aside.
• Add extra oil to the wok and heat over high heat. Add in ham and fry until lightly browned, then add in carrots. Stir-fry for a minute or two.  Put in the rice and toss well.  Add in wine, followed by green peas and scrambled eggs.  Season with salt and pepper.  
• Keep on frying the rice over high heat until you see the grains of rice 'popping' or 'jumping' on the side of the wok.  Drizzle sesame oil over the rice and toss to combine.  
• Serve hot. 

The key to perfect fried rice:

• using day-old cold rice (rice that has been refrigerated for at least a day as it helps draw moisture out of the rice). 
• all vegetables and meat (if you are using) should be pre-cooked separately and then combined together in the final stage of cooking.
• do not overcrowd the wok to ensure even cooking. If you are cooking a large quantity of rice, do it in batches.
• using high heat in order to properly fry each grain of rice (when the grains of rice starts to 'pop' or 'jump' on the side of the wok, you know it is ready).