Johnathan Lee

leftover overnight cooked rice - long grain rice is best for fried rice - I.e. bhasmati • Chinese sausage (optional) • dried shrimp (optional) • medium size onion • garlic • spring onion • Vegetables of your choice (optional) - preferably solid ones like root vegetables. I’m using carrot and also red capsicum. Good for adding additional fiber and vitamins to the dish • eggs - rule of thumb - 1 egg per cup of rice - be generous • chili flakes (optional) or you can also use crack pepper • Sauces - 4 tablespoon light soy sauce, 4 teaspoon fish sauce (optional), sesame oil (optional), butter or ghee (options) • Cooking oil - preferably ones that can have smoke point like vegetable oil or peanut oil • wok - but if you don’t have one, a deep frying pan will also do •

water • sugar (organic if possible) • SCOBY (symbiotic culture of bacteria and yeast) roughly 2-3 inches in diameter and 1-2 can thick • (150ml-200ml) store bought kombucha (If you don’t have access to scoby) • tea bags (back tea) • pot (to boil your tea) • to store your kombucha • (for when the kombucha is ready for drinking) • Clean tea towels or cheese cloths

cooked Japanese sushi or short grain rice • rice vinegar • Mayonnaise • - 200g can tuna • spring onion, chopped finely • diced red bell pepper (optional) • diced medium avocado (optional) • diced medium cucumber (optional) • Nori (sushi seaweed sheet) (optional) • Japanese rice seasoning (optional) • Salt and sugar to taste • small rice bowl •

medium - large potatoes or roughly about 1 kg • large onion • garlic • frozen vegetables • mince meat - beef or lamb - preferably with 20% - 30% fat ratio • tomato sauce • grated cheese • dried Thyme and Rosemary • Thai Sweet Chili sauce (optional) • Parmesan (optional) • Salt and Pepper to taste • Butter and milk (optional)