3 x Japanese Eggplant

1/4 C Olive Oil

1/2 C Tahini

1/2 C roughly chopped Pickled Artichokes

1/4 C Date Syrup 

1/4 C Pomegranate Seeds

1 Tbsp finely julienned fresh Mint

1 Tbsp finely julienned fresh Flatleaf Parsley

Kosher Salt for seasoning

freshly ground Black Peppercorns for seasoning

Large crystal finishing Sea Salt for final plating

Heat oven to 375 degrees Fahrenheit.  

Cut eggplant in half lengthwise so that it looks like a long kayak.  Using a sharp paring knife, cut 1/2’ deep diagonal cuts into the flesh of the flat surface of the eggplant about 1” apart, making sure not to penetrate the skin of the eggplant.  Using a pastry brush, brush all the flat surfaces of the eggplant with olive oil then season with salt and pepper.  Place eggplant on a parchment lined tray, flat side up, and bake for 30 minutes until the eggplant flesh is soft and has taken on some caramelized color.  

Carefully transfer eggplant to a service platter, flat side up.  Once cool enough to touch and using the back of a soup spoon, spread the tahini all over the flat surface of the eggplant.  Sprinkle the chopped artichokes all over the tahini, then drizzle the date syrup all over the artichokes.   Sprinkle pomegranate seeds, mint and parsley evenly over the dressed artichokes.  Finish with large crystal sea salt and serve.  

*This recipe contains a vegetarian alternative using Tempeh

Jasmine Rice

1 C Jasmin Rice

1 1/2 C Water

Place rice in a pot and wash thoroughly with water until water runs nearly clear.  Tip the pot and drain off the water.  Place 1 1/2 C water to pot and cover.  Cover the pot and place over medium heat and bring to the boil, approximately 5 minutes.  As soon as rice starts to boil, reduce heat to lowest temperature and cook covered till done, approximately 10 minutes.  Fluff rice with a fork and cover to keep warm.  

Thai Vegetable Curry

1 Tbsp Coconut Oil 

1 C diced Carrot

2 C quartered Mushrooms

1 Tbsp sliced Garlic

1 /2 C fine diced White Onion

4 Tbsp Thai Red Curry Paste

1 1/2 C Chicken or Vegetable Stock

1 x 400 mL can Coconut Milk

1 C halved Green Beans

1 C julienne Red Pepper

1 C julienne White Onion

Sea Salt for seasoning

freshly cracked Black Peppercorns for seasoning

Lime wedge for plating

fresh Cilantro for plating

Heat a pot to medium high heat, add coconut oil followed by mushrooms and carrots.  Allow the vegetables to brown on all sides.  Add garlic and diced onion and allow them to brown.  Add curry paste, stock and coconut milk and mix till all combined.  Reduce heat to medium and simmer till the sauce reduces and thickens slightly, approximately 12 minutes.  Add beans, peppers and onions, and simmer for another 5 minutes or so, making sure to keep vegetables crisp but still tender and hot.  Season with salt and pepper,  remove from the heat, cover and keep warm.  

Lime and cilantro will be used in final plating.  

Salmon / Tempeh

1 1/2 Lbs Salmon filet (skin on) OR 230 grams Tempeh

1/2 Tbsp Coconut Oil

Sea Salt for seasoning

freshly cracked Black Peppercorns for seasoning

Cut the salmon or tempeh into 4 equal portions.  

Heat a skillet to medium high heat and add coconut oil.  Season salmon or tempeh with salt and pepper on both side and place skin side down (salmon) in the pan first.  Cook till skin in crispy and browned and salmon begins to cook through, approximately 5 minutes.  Using an offset spatula or a fish spatula, gently and slowly flip salmon or tempeh and repeat till cooked to desired doneness.  Salmon should take another 5-7 minutes.  Remove pan from heat and begin to plate your meal. 

3 Lbs Russet Potatoes (roughly 4 Potatoes)

1 lemon cut in half 

1 1/2 C All Purpose Flour

2 Tsp Kosher Salt

1 large Egg

2 Tbsp Unsalted Butter

2 Tbsp Extra Virgin Olive Oil

1/2 C roughly chopped Fresh Sage leaves 

3/4 C freshly grated Parmesan

1/8 Tsp dried Chili Flakes

Cracked Black Peppercorns for garnishing

Large Crystal Sea Salt for garnishing (optional)

Peel and quarter the potatoes and place in a pot large enough to cover with tap water completely.  Bring to the boil then reduce to a simmer.  Simmer the potatoes until the potatoes are completely cooked, approximately 30 minutes.  Gently remove the potatoes and place them on a tray to cool and dry out a bit, till they are cool enough to handle but still warm. You may cover the potatoes with a tea towel to keep warm.

Cut a lemon in half and prepare to grill it. Place the lemon flat side down on a grill pan or skillet on medium high heat.  Don’t move or touch it, let it grill until the lemon is blackened and softened.  This will take roughly 12 minutes.  Once grilled, set aside and let cool.  You will get to play with this later.  

Take your egg and beat with a fork or whisk in a small bowl. Set aside. 

Place flour and salt in a separate large bowl and mix till combined.  

Once potatoes are still warm but cool enough to handle, use a ricer to squeeze them into a clean, dry medium sized bowl.  If you don’t have a ricer, then use a potato masher but make sure you don’t mash them more than necessary as the gnocchi will turn out gummy; a ricer is preferred.  Add beaten egg to the riced potatoes and combine with your hands till it is evenly combined.  Again, work as little as possible to prevent a gummy gnocchi.  

Add potato and egg mixture to the flour salt bowl, and once again combine by hand till you have a fairly smooth dough that is tinted evenly yellow from the egg being well combined.  Cover this bowl with a plate to make sure it doesn’t air out while it rests. You can also use plastic wrap Rest for 10 minutes.

Prepare a large tray with a light dusting of flour and set aside.

Once dough has rested for 10 minutes cut into roughly 6 equal sized pieces.  

Flour a clean work surface generously and roll out the 1/6th portioned pieces of dough, one at a time, to a long even dowel roughly the thickness of your thumb.  Using a paring knife, cut the dowel into pieces that are roughly one knuckle in size.  Press the tip of your finger into each piece leaving a dimple in each piece.  Once done, transfer to the dusted tray in a single layer and keep separate so that they don’t pile up.  Repeat until all of your dough is complete.  

Bring a large pot of water to the boil and season with salt.  Gently grab gnocchi (they are delicate) and  transfer the gnocchi to the boiling water and cook till they float, roughly 1 minute max.  Remove the cooked gnocchi from the pot with a slotted spoon and place the drained gnocchi onto a clean dry tray.  

Now this step you will want to do in small batches to avoid crowding the pan, if you do so they will clump together and that’s not good.  Bring a large nonstick pan to medium high heat.  Add butter and olive oil to the pan.  Once butter is sizzling add fresh chopped sage.  The sage will sizzle immediately, add enough of the gnocchi to the pan ensuring that the pan is not crowded and it sits in a single layer, no clumping.  Allow the gnocchi to brown, toss the pan gently to brown the other side.  This should take all of 5 mins total. 

Transfer the contents of the pan to a platter and grate fresh parmesan over the the whole platter.  Sprinkle the red chili flakes over the whole platter and also freshly cracked black peppercorns.  Finish with a drizzle of the charred grilled lemon and large crystal sea salt. 

Try not to eat the whole recipe and share, if you can resist.  

1 head of Cauliflower

2 Tbsp finely chopped fresh Sage

2 Tbsp finely chopped Flatleaf Parsley

1 Tbsp finely chopped fresh Basil

1/2 C Extra Virgin Olive Oil

2 Tbsp White Wine Vinegar

2 Tbsp dried Cranberries

3 Tbsp finely chopped Almonds

1/4 Tsp dried Red Chilli Flakes

Vegetable oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning

Heat grill to medium-high heat.

Cut cauliflower into 4 thick slices about 1 1/2 inches each.  With a brush, coat all flat sides of cauliflower with vegetable oil.  Season both sides with salt and pepper.  Place flat sides of cauliflower on heated grill.

After roughly 10 minutes, or until charred grill marks are visible, flip cauliflower, reduce heat to medium, close the lid and grill until tender and still crunchy, approximately 30 minutes.

While cauliflower is grilling prepare the herb vinaigrette by adding herbs, oil, vinegar in a clean bowl.  Mix vigorously to agitate the herbs to release their oils.  Set aside till its time to serve. 

Once cauliflower is cooked, transfer to a serving tray with clean tongs.  Drizzle vinaigrette liberally onto cauliflower, sprinkle with almonds, dried cranberries and chilli flakes.  

Serve immediately and try to keep this beautiful thing off your IG feed with the most popular vegetarian hashtags ever.  

1 large bulb fresh Fennel

1 large head fresh Radicchio

1/4 C freshly squeezed Orange Juice

2 Tsp Honey

1/4 Tsp dried Red Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp finely chopped Pistachios

Vegetable oil for brushing

Kosher Salt to taste

Freshly cracked Black Peppercorns to taste

Heat grill to medium-high heat.

Remove fennel fronds (the green leafy part at the top) and save for later.

Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem.  Using a brush, coat flat side of radicchio and fennel with vegetable oil.  Season flat side with salt and pepper.

Place radicchio and fennel flat side down on the heated grill.

While the vegetables are grilling prepare the vinaigrette by putting the orange juice, honey, chilli flakes, and olive oil in a clean bowl whisk together until thoroughly combined.  Season with salt and pepper to taste.  

After roughly 5-6 minutes, take the radicchio of the grill and transfer to a tray, but leave the fennel on.  The radicchio should be slightly charred and wilting on the flat side.   

After roughly 7 minutes total cook time, remove the fennel from the grill and add to tray.

Carefully remove the hardest stem part of both the radicchio and fennel by using the point of a sharp knife to notch out the core, removing as little of it as possible.  Chop the radicchio and fennel into a medium dice.  Toss all the chopped vegetables onto a flat tray and toss with the orange honey vinaigrette.

Transfer the dressed vegetables to a serving platter and garnish with chopped pistachio and lightly chopped fennel fronds.   This is great just warm off the grill or at room temperature.  

4 large Sweet Potatoes (roughly 4 1/2 pounds)

Freshly cracked Black Peppercorns for seasoning

1 C Orange Juice

1 Tbsp freshly grated Ginger

1 C lightly packed Brown Sugar

1 stick Unsalted Butter, cut into small pats

Vegetable Oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning 

Heat grill to medium heat.

Wash, dry then slice sweet potato into rounds of about 3/4 inch thick.  Using a brush, coat all flat sides of the sweet potato with vegetable oil.  Flip cauliflower gently so that it remains intact.  Season both sides with salt and pepper.

Place sweet potato on heated grill.  After roughly 5 minutes, or until charred grill marks are clearly visible, flip and grill another five minutes.

While sweet potato is grilling prepare the glaze by mixing orange juice and ginger in a clean bowl.  

Once sweet potato is grilled on both sides, transfer to a 13” x 9” oven safe dish.  Place as many grilled sweet potatoes that will fill the pan in a single layer.  Spoon half of the orange ginger mix over the sweet potato, followed by half the pats of butter and half the brown sugar.

Place remaining grilled sweet potato over the first layer, spoon the rest of the ginger mixture over the second layer, followed by the rest of the pats of butter, then the remaining sugar.  Cover the dish tightly with aluminium foil, place on grill and close the lid of the bbq, cook for 20 minutes.  

Remove the foil from the pan and let it cook another 20 minutes.

Open the bbq lid and spoon the pan juices on top of the sweet potato until the top of the sweet potato is evenly coated, return to bbq with the lid closed.  Repeat the glazing every 5 minutes a couple of times or until the glaze is reduced to a thick maple syrup-like consistency.

Allow to cool for about 10 minutes and serve, as the hot sticky sugar is very hot.  Enjoy then go for a walk to burn off some of those sugar calories.

Bara (Doubles Bread)

• 1 C Water
• 1 Tsp Dried Yeast
• 1/4 Tsp Sugar
• 1 1/2 C AP Flour
• 1/2 C Chickpea Flour
• 1/2 Tsp Sea Salt
• 1/4 Tsp ground Cumin
• 1/4 Tsp ground Coriander
• 1/2 Tsp ground Turmeric
• Vegetable or Peanut Oil for deep frying

Place water, yeast and sugar in a clean bowl and allow the yeast to bloom.  

In a separate bowl add remaining ingredients and whisk till evenly combined.  Once yeast is bloomed add the wet to the dry and gently mix by hand until it makes a very soft, wet dough with all ingredients evenly combined.  Cover the bowl of dough with a plate and allow to rest in a warm place till it doubles, approximately an hour.  Move on to the Curry Chickpeas recipe below.  

Bring a large cast iron pan, half filled with oil, to medium heat.  Prepare a large tray with ample paper towels for draining.  Fill a bowl with clean cold water and start making Bara.  

Wet the palms of your hands in the bowl of water and pinch off a mandarin orange sized ball of dough.  Spread the dough between your fingers and across your palm until you have a flat disk about the size of your palm, wet hands as necessary so that dough does not stick.  Place the disk in hot oil and fry till it puffs, flip and fry few more seconds.  Drain on paper towel tray; total cook time should be no more than 1 minute.  Repeat for all Bara. 

Curry Chickpeas

• 1 1/2 Tbsp Vegetable Oil
• 1 C diced White Onion
• 3 cloves chopped fresh Garlic
• 1/8 Tsp dried Cumin Seeds
• 4 fresh Curry Leaves (optional)
• 1 Tbsp Curry Powder
• 3 C rinsed and drained canned Chickpeas
• 2 C Chicken or Vegetable Stock
• 1 intact fresh Bird Pepper (Thai Chili)
• Sea Salt to taste
• freshly ground Black Peppercorns to taste

Heat a medium sized pot to medium high and add oil followed by onions.  Allow onions to brown to a dark deep brown without burning.  Add garlic, cumin seeds, curry leaves, curry powder and cook till fragrant.  Add chickpeas and stock along with bird pepper that is still intact with stem (this is for flavour more than heat), allow to simmer with lid cracked for 30 – 45 minutes or until liquid has reduced by half.  Using the back of a pot spoon, crush 1/3 of the chickpeas to help thicken the sauce slightly.  Season with salt and pepper and keep warm.  

Tamarind Sauce

• 1/2 Tsp dried Coriander Seeds
• 1/4 Cinnamon Stick, about 1 1/2 inch
• 1 package Tamarind Paste, 400 g
• 1 C canned Coconut Milk
• juice of 1 Grapefruit
• 3/4 C Water
• 1/4 C Sugar
• 1/4 Tsp crushed fresh Ginger
• Sea Salt to taste

Place coriander seeds and cinnamon stick in saucepan and toast over medium heat for 1 minute.  Add tamarind, coconut milk, grapefruit juice, water, sugar, ginger, making sure to break up the tamarind with a spoon.  Bring the ingredients to a boil, and then reduce the heat to a simmer until the sauce has thickened, about 15 to 20 minutes.  Strain the sauce into a bowl and adjust the seasoning with salt to taste.

Salted Cucumber

• 1/4 C grated Cucumber
• 1/4 Tsp Sea Salt

Place both ingredients in a bowl and let sit for 10 minutes.  Drain off excess moisture by squeezing cucumber gently, discard excess juice.  Set aside.  

Assembly

• Bara
• Curry Chickpeas
• Tamarind Sauce
• Hot Sauce
• Salted Cucumber
• 6 x Wax Paper cut into 12” x 12” square

Place 2 Bara overlapping on one square of wax paper.  Spoon curried chickpeas into centre of both Bara.  Add a teaspoon of tamarind sauce, hot sauce to your liking and then a couple pinches of salted cucumber.  Wrap and serve hot. 

• 3 Tbsp Olive Oil
• 1 Onion, diced
• 1 ½ Lb Jerusalem Artichokes, roughly chopped
• ½ Potato, quartered
• 3 sprigs Thyme, tied with string, + 1 sprig, leaves picked for garnish
• 1 Bay Leaf
• 7 C Water
• ½ C 35% Cream
• Salt
• Olive oil for drizzling

Heat 1 tablespoon of the olive oil in a medium pot over medium heat.  Add the onion and sweat until tender and translucent.  Add the Jerusalem artichokes and potato and stir.  Add the thyme, bay leaf and water and continue to stir.  Bring the pot to a boil, then reduce it to a simmer.  Once the Jerusalem artichokes and the potatoes are fork tender, remove the thyme and bay leaf.

Transfer the soup to a blender and puree in batches until smooth.  Strain the soup through a fine mesh sieve into a clean pot, bring to a boil and then reduce to a simmer for 1 minute.  Add the cream and season to taste with salt.  

To serve, pour the soup into bowls and garnish with a drizzle of olive oil and thyme leaves.

Arepas

• 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
• 1 1/2 Tsp Kosher Salt
• 1 1/4 C Water
• 2 Tbsp Vegetable Oil

Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a

plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls

and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using

the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture

absorb.

Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.

Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making

sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and

repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for

15 minutes to fully cook.

Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half

horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.

Arepa Bar Filling Ideas

Folded Omelette with herbs

Your favourite cheese

Deli Meats

Fresh Herbs

Chopped Chilies

Guava Cheese

Avocado

Chicken or Tuna Salad

Your favorite Jam

Grilled / Braised Meats

Chopped Hard Boiled Eggs

Pickled Vegetables

• 1 ó Tbsp Quinoa
• 3 Tbsp Hot Water
• 2 C Green Beans, Trimmed
• ó C Dijon Mustard
• 1 Tbsp Dried Thyme
• 1/3 C Olive Oil
• . C Blueberries
• 1 Tbsp Sliced Almonds

In a stainless steel or non‐reactive bowl, pour hot water over quinoa. Cover with plastic wrap and set

aside until quinoa plumps up and all the water is absorbed, approximately 5 minutes. Remove plastic

wrap and fluff quinoa with a fork to remove any clumps.

Meanwhile, bring a pot of water to a boil and season with salt. Prepare a bowl with ice water large

enough to fully submerge all the green beans.

Place green beans in boiling water until beans turn bright green, approximately 2‐3 minutes. Strain

blanched green beans in a colander and discard hot water. Transfer blanched and drained green beans

to ice water and cool fully, approximately 3 minutes. Strain beans and transfer to a tray to allow

excess water to drain off of beans. Set aside.

In a non‐reactive bowl, whisk together Dijon mustard, dried thyme and olive oil until emulsified. Set

aside.

Toss together the green beans, quinoa, blueberries, sliced almonds and 3 tbsp of the Dijon mustard

mixture. Serve immediately.

Egg Crepes

• 4 large free run Eggs
• 1/2 Tsp ground Turmeric

Preheat a non stick 8” skillet to low heat.  

Using a whisk, beat eggs and turmeric together till smoothly combined.  

Using a 1/4 cup measure, pour egg mixture into lightly oiled preheated skillet.  Move the pan around so that the egg forms an even layer in the pan.  Allow the egg to cook for about 1 minute then, using a heat resistant rubber spatula, remove gently from the skillet and place on a tray.  Repeat until all egg is used up, you will have 4 egg crepes.  

Cranberry Grapefruit Chutney

• 3/4 C freshly squeezed Grapefruit juice
• 1/2 Tsp lightly packed Grapefruit zests
• 1 C frozen whole Cranberries
• 1 Tbsp + 1 Tsp Honey
• pinch of Kosher Salt

Place all ingredients in a small sauce pot and simmer over low heat for approximately 20 minutes or until cranberries burst and the sauce forms a thick jam like consistency.   Mix the contents of the pan so that it still retains some texture but all the cranberries are mushed down.  Cool completely. 

Add honey and kosher salt and stir till evenly mixed.  Set aside and allow to cool fully.  

Putting It Together

• 8 pieces of fresh Chive
• 2 Avocados julienned 
• 1/4 C freshly picked Mint
• Kosher salt to season
• freshly ground Black Peppercorns to season
• Maldon Sea Salt to finish

Bring a small pot of water to the boil.  Submerge chives in hot water and when they change color and soften, after about 30 seconds, remove using a slotted spoon and transfer to a bowl with cold tap water.  Allow to cool fully, drain, then set aside.  

Place a crepe on a flat clean surface cooked side down.  Place avocado on the lower third from end to end of crepe and season with salt and pepper.  Add roughly 3/4 Tbsp of cranberry chutney from end to end beside the avocado.  Evenly distribute 1/4 of the fresh mint on top of chutney.  Roll up the crepe like a cigar, tightly but gently.  Using a very sharp thin knife, trim the ends of the cigar so that it is cleanly cut; removing about 1/4” off of each end.  You want straight clean edges and you will have to rinse knife after each cut.  

Slide a piece of chive gently under the cigar roll until it is about 2” from the end of the cigar and tie into a knot, repeat on the opposite end.  Cut the cigar roll in exactly half so that you now have two Golden Egg Rolls. 

Repeat until all of the egg rolls and chives are used up.  You will have made 8 Golden Egg Rolls by the time you are done.   Sprinkle each with a little bit of Maldon large crystal sea salt.  

Serve immediately.  

• 1 large head Cauliflower
• 2 Tbsp Olive Oil
• 1 Tsp ground Cumin
• Kosher Salt and freshly ground Black Peppercorns to taste
• 1/3 C (3% fat) Yogurt
• 1 Tsp Honey
• 1/3 C fresh Pomegranate Seeds
• 2 Tsp fresh Orange Zest

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To slice cauliflower into even “steaks”, use a long serrated bread knife to first trim the bottom so it stands firm and flat on a cutting board. To start, slice cauliflower from top to bottom stem in half, then cut from original center slice outward about 1 to 1 1/2 inches to create a thick flat “steak”. Trim the outer rounded part on the second cut – you’ll end up with two larger pieces, and two smaller pieces. Keep any extra crumbly bits; they’ll cook alongside the larger slices.

Gently brush or rub olive oil evenly over the cauliflower and season on all sides with cumin, and a generous amount of salt and pepper, place on prepared tray. Roast on first side for 15 minutes, then carefully remove tray from oven. Using tongs, flip steaks over to other side and roast additional 10 minutes. Cauliflower will be nicely golden on the edges, and just cooked through (but not overly soft). Remove from oven, and transfer to final serving platter and let cool slightly.

In a small bowl, mix together yogurt and honey. Drizzle over cauliflower steaks, and finish off with fresh orange zest and a sprinkling of pomegranate seeds. Serve as a side dish to accompany the Herb Chicken with Coconut Green Peppercorn Sauce.

• 1 large Egg
• 3 Tbsp Vegetable Oil
• 1/3 C diced White Onion
• 1/4 C diced Carrot
• 2 Tsp minced Garlic
• 1 Tsp sliced Green Onion (white part only)
• 1/2 C diced Red Pepper
• 3/4 C cubed leftover Pork Chop
• 2 1/2 C cooked, cold day old, Long Grain White Rice
• 1/4 C Peas (frozen is fine, thawed)
• 1 Tbsp Low-Sodium Soy Sauce
• 1/4 Tsp freshly ground White Peppercorn

For garnish, 2 Tsp slice Green Onion (green part only)

Preheat a large non-stick pan over medium high heat.

In a small bowl, whisk egg and 1 tsp vegetable oil until well combined and slightly frothy. To hot pan, add 2 tsp vegetable oil and swirl to coat pan evenly. Add egg to pan in one swift movement, and let it spread evenly and thinly across the hot surface to form a thin crepe. This will only take a few seconds, so don’t walk away! As soon as the egg has begun to set, slide or flip the crepe directly onto a cutting board, using a heat resistant spatula to assist as needed. Let egg crepe cool down slightly while the fried rice is assembled.

Return the non-stick pan back to stovetop, and raise heat to high. Add 2 tbsp vegetable oil to hot pan and add onion and carrot first. Fry, stirring occasionally until onions have taken on a little colour and carrots have softened slightly, about 2 minutes. Next, add minced garlic and the green onion whites and fry another minute, followed by the diced red pepper. After another minute, add the cubed pork chop and stir through, letting the meat brown and slightly crisp up. Add rice and let sit, untouched, for a minute to crisp up the bottom, before stirring. Try to use a folding motion as you stir to avoid breaking up the rice grains too much. Add in peas and soy sauce and fold in to combine everything thoroughly. Season with white pepper, toss till evenly distributed and transfer immediately to serving platter.

To finish, roll the egg crepe into a little cigar, and thinly slice across to form ribbons. Garnish the hot fried rice with the egg ribbons, and sliced green onion tops. Serve right away.