Most important rule: use cold refrigerated rice. Fresh hot rice steams and clumps. Break up any clumps with fingers before starting.
Heat wok or large skillet over highest heat possible. Add oil and swirl. When oil begins to smoke you're ready.
Add beaten eggs and scramble quickly — constantly moving with spatula 30-45 seconds until 80% cooked (still slightly wet). Push to the side.
Add garlic and ginger to empty side. Stir-fry 15 seconds.
Add cold rice all at once. Press flat against hot pan surface. Leave 30-45 seconds to get crispy. Toss and press again.
Add frozen peas. Toss everything including eggs together.
Add soy sauce and oyster sauce. Toss vigorously over high heat 1-2 min.
Remove from heat. Drizzle sesame oil. Season with white pepper. Scatter green onions. Serve immediately.
⚡Tuna Pasta with Capers and Lemon
⏱ 10 min👤 2
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🧺 Ingredients
200g (7 oz) spaghetti or linguine
2 cans (280g total) good quality tuna in olive oil not drained
4 garlic cloves thinly sliced
2 tbsp capers rinsed
150g (1 cup) cherry tomatoes halved
3 tbsp extra virgin olive oil
Juice of 1 large lemon
1 tsp lemon zest
2 tbsp fresh flat-leaf parsley chopped
½ tsp chili flakes
Salt and black pepper
👨🍳 Instructions
Cook pasta in heavily salted boiling water. Reserve ½ cup pasta water before draining.
While pasta cooks heat olive oil in large skillet over medium heat. Add sliced garlic and chili flakes. Cook 1-2 min until garlic just golden.
Add cherry tomatoes. Cook 2 min until they soften slightly. Add capers and stir.
Add tuna along with oil from the can — this oil is packed with flavor. Break tuna into large chunks not too fine. Season with pepper.
Drain pasta and add directly to skillet. Toss over medium heat 1 min.
Add splash of pasta water to loosen and create light sauce that coats pasta.
Remove from heat. Add lemon juice, lemon zest, and fresh parsley. Toss again.
Taste and adjust seasoning. It may need pinch of salt. Serve immediately.
⚡Authentic Greek Salad
⏱ 10 min👤 4
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🧺 Ingredients
3 medium ripe tomatoes cut into chunky wedges
1 large English cucumber halved lengthwise and sliced thick
1 small red onion thinly sliced into half-moons
1 green bell pepper sliced into rings
150g (5 oz) Kalamata olives pitted or whole
200g (7 oz) block Greek feta — not crumbled
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried Greek oregano
½ tsp fine salt, ¼ tsp black pepper
👨🍳 Instructions
Greek salad mantra: chunky not small. Cut tomatoes into large wedges, cucumber into thick half-moons.
Soak sliced red onion in cold water 5 min to remove sharpness. Drain and pat dry.
Combine tomatoes, cucumber, drained red onion, bell pepper, and olives in large bowl.
Drizzle olive oil and vinegar over vegetables. Season with salt and pepper.
Toss very gently — just enough to distribute dressing without breaking up tomatoes.
Transfer to wide serving platter or salad bowl.
Place WHOLE block of feta on top — do not crumble it. Traditional presentation is thick slab across the top.
Drizzle extra olive oil directly over feta. Crush dried oregano between palms and scatter over feta and salad. Serve immediately breaking feta as you serve.
⚡Smashed Avocado with Perfect Poached Egg
⏱ 10 min👤 2
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🧺 Ingredients
4 very fresh large eggs — freshness is key for poaching
4 thick slices sourdough bread
2 large ripe avocados
2 tbsp fresh lemon juice
½ tsp fine salt, ¼ tsp black pepper
½ tsp red pepper flakes
1 tbsp white vinegar for poaching water
1 tsp everything bagel seasoning
Fresh dill or microgreens to garnish
Extra lemon for serving
👨🍳 Instructions
Fill wide saucepan with 3 inches of water. Add white vinegar. Bring to bare simmer — small bubbles not boiling.
While water heats toast sourdough until golden and crisp.
Halve avocados, remove pits, scoop flesh into bowl. Add lemon juice, salt, pepper, chili flakes. Mash to desired consistency.
Crack each egg into its own small ramekin or cup.
Create gentle swirl in simmering water. Slide first egg from ramekin into center of swirl — swirl helps wrap white around yolk.
Add second egg. Cook 3 min for runny yolk, 4 min for medium. Lift with slotted spoon — whites should be fully set.
Spread smashed avocado generously on each piece of toast right to edges.
Drain poached eggs on paper towel 10 seconds. Place on avocado. Sprinkle everything bagel seasoning, fresh dill, and squeeze of lemon.
⚡Crispy Cheese Quesadillas
⏱ 8 min👤 2
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🧺 Ingredients
4 large 25cm flour tortillas
200g (1½ cups) Oaxaca Monterey Jack or mozzarella grated
100g (¾ cup) black beans drained
½ jalapeño thinly sliced
2 green onions sliced
½ tsp cumin, ¼ tsp garlic powder
1 tbsp sour cream per serving
Fresh guacamole salsa and lime to serve
👨🍳 Instructions
Heat dry (no oil) large skillet or cast iron pan over medium-high heat until very hot.
Lay one tortilla flat in pan. Quickly scatter half the cheese over entire tortilla.
On one half add black beans, jalapeño, green onions, cumin, and garlic powder.
Fold empty cheese half over filled half — half-moon shape.
Press down firmly with spatula. Cook 2 min without moving until bottom is golden brown and crispy.
Carefully flip using spatula and tongs. Cook 1.5-2 more min until second side equally golden.
Remove to cutting board. Rest 1 min — this allows cheese to set slightly so it doesn't all ooze out.
Cut into 3 triangles with pizza cutter. Serve immediately with sour cream, guacamole, salsa, and lime.
⚡Classic Bruschetta al Pomodoro
⏱ 10 min👤 4
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🧺 Ingredients
1 large baguette or ciabatta sliced into 1.5cm rounds
500g ripe cherry or roma tomatoes
4 garlic cloves — 2 minced 2 halved
5 tbsp extra virgin olive oil divided
12 large fresh basil leaves torn
1 tbsp balsamic vinegar
½ tsp flaky sea salt
½ tsp black pepper
Optional: fresh burrata or ricotta to top
👨🍳 Instructions
Make tomato topping first so flavors can meld: dice tomatoes into roughly 1cm pieces.
Combine diced tomatoes with minced garlic, 2 tbsp oil, balsamic vinegar, torn basil, salt, pepper. Toss well. Let sit 5 min.
Toast or grill bread: under broiler 2-3 min per side until golden with some charring.
While bread is still hot rub one side firmly with cut side of raw garlic clove — hot bread acts like a grater and infuses garlic flavor.
Drizzle garlic side of each slice with remaining olive oil.
Spoon tomato mixture generously over each slice including the juices.
If using add spoonful of burrata or ricotta on top.
Serve immediately — bread becomes soggy within minutes.
⚡Scrambled Eggs with Smoked Salmon
⏱ 8 min👤 2
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🧺 Ingredients
6 large very fresh eggs
2 tbsp unsalted butter
2 tbsp cream cheese or crème fraîche
150g (5 oz) smoked salmon thinly sliced
1 tbsp fresh dill chopped
1 tbsp fresh chives snipped
1 tsp capers drained
½ tbsp fresh lemon juice
Salt and white pepper
4 slices toasted sourdough or bagels
👨🍳 Instructions
Crack eggs into bowl. Whisk gently with fork just enough to combine yolks and whites not vigorously. Season very lightly with salt — smoked salmon is salty.
Melt butter in small non-stick SAUCEPAN over low heat — not a skillet. Low heat is the secret to creamy scrambled eggs.
Add eggs. Using rubber spatula slowly and continuously fold eggs from edges to center. This is constant gentle motion not stirring.
Cook over low heat folding constantly. Eggs gradually become creamy and custardy — takes 4-6 min. Do not rush with higher heat.
When eggs are 80% set — still very soft and slightly liquid — remove from heat immediately. Add cream cheese and fold in. Residual heat finishes cooking.
Toast bread while eggs cook.
Pile creamy scrambled eggs on toast. Drape smoked salmon over eggs.
Scatter capers dill and chives. Squeeze lemon over everything. Crack white pepper on top.
⚡Crispy Mozzarella Sticks
⏱ 10 min + 30 min freeze👤 4
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🧺 Ingredients
12 mozzarella string cheese sticks
3 large eggs beaten
150g (1½ cups) Italian seasoned breadcrumbs
60g (½ cup) all-purpose flour
60g (½ cup) Parmesan finely grated
2 tsp garlic powder
1 tsp dried Italian seasoning
½ tsp onion powder
Neutral oil for frying 2 inches depth
Marinara sauce for dipping
Fresh basil for garnish
👨🍳 Instructions
Set up triple dredging station: flour in first shallow bowl, beaten eggs in second, breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, onion powder in third.
Dredge each cheese stick in flour, then egg, then breadcrumbs. Return to egg then breadcrumbs again — double coating prevents cheese blowouts.
Place on plate and freeze minimum 30 min — up to overnight. This step is NOT optional. Freezing prevents cheese melting before coating crisps.
Heat oil in deep heavy pot to 175°C (350°F). Too cool and they absorb oil; too hot and coating burns.
Fry in batches of 3-4 sticks. Gently lower into oil. Fry 60-90 seconds until deep golden brown all over.
Remove with spider strainer, drain on paper towels 30 seconds.
Serve immediately — mozzarella sticks are only perfect for about 2 minutes after frying.
Arrange on platter with warm marinara sauce and fresh basil.