Egg fried rice with greens

Basmati rice 3 glass, cooked in 6 glasses of water. Care should be taken not to over cook.
Coconut oil 3 tbsp., frozen greens pack 300 grams,(broccoli, beans and green peas), onion 1,
garlic cloves 12, finely chopped, soy sauce 1/4 cup, salt to taste, spring onion 2 stalks, chopped,
hen eggs 6, black pepper powder 2 tsp., chilli sauce 1tbsp.
Heat a little oil in a pan, break down the eggs, sprinkle salt and black pepper powder and scramble
the eggs to small bits and keep aside.
Heat balance oil in a wok, drop in onion and garlic, sauté till tender, add frozen greens, sauté till tender, add scrambled eggs, soy and chilli sauce, add pepper powder and salt, combine well.
Add cooked rice and spring onions, combine well, rice is ready. Serve hot.

Creamy Vegetable Masala

Carrot 2, cubed, onion 1, cubed, beans 50 grams, cut into 3 cm pieces, potato large 1, cubed.
Full cream 1/2 cup, vegetable masala 2 tsp., salt to taste.
Cook the veggies in a little water, add salt and masala, allow to cook in a while. Add full cream.
Allow to bubble. Curry ready. Serve the masala with chapatti or roti.
 

Fish and veggies in Thai sauce

 

 Snapper fillets 500 grams, cut into 4 '' pieces,
garlic paste 1 tbsp., salt to taste, pepper powder 1tsp., soy sauce 1 tbsp.
Mix the ingredients, marinate the fish pieces and refrigerate for 4 to 5 hours. Light brown both the sides in required sesame oil. Keep aside.

Carrots 3, sliced diagonally, beans 100 grams, cut into 3 cm lengths, capsicum 1 red or green, cubed.
Just steam cook the veggies and keep aside.
Onion large 1, cubed, garlic cloves 6, ginger 2 inch piece, both finely chopped, sesame oil 1/2 cup, chilli powder 2 tsp., coriander powder 1 tsp., coconut milk 1 cup, salt to taste, lemon grass paste 2 tsp., fish sauce 1/2 cup.
In the balance oil after browning the fish, drop in onion, sauté till tender, drop in garlic and ginger, onion large 1, cubed.
Sauté till aroma spreads out, add salt, lemon grass paste, chilli and coriander powders, sauté for 30 seconds, add the steamed veggies, sauté till soft, add fish pieces, combine well, add a cup of boiling water, reduce the flame and allow to cook. Add fish sauce and coconut milk. Allow to bubble. Curry is ready.
Serve with steamed rice.