1 cup rice, washed and drained ½ cup glutinous rice, washed and drained 2 tbsp oil 2 century eggs, cut into small pieces 2 hardboiled egg, mashed 10 oz meat, cut into small cubes 1 ¾ oz dried scallops, soaked in water and break in pieces 2 tbsp shredded young ginger Seasoning: 2 tbsp sesame oil Salt and pepper to taste

Mix oil and both varieties of washed rice in a pot and leave for 10 mins. Add 3 quarts of water to the rice and boil for 20 mins. Spoon the rest of the ingredients and continue to simmer on low heat for 20 mins until congee is cooked. Season to taste and remove from heat. Serve garnished with scallions, fried shallots and finely shredded Chinese celery.

In large wok, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. In same wok, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to wok; heat through, about 5 minutes. Stir in green onions before serving.

Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tbsp. drippings; crumble bacon on paper toweling. Cook eggs in 1 tbsp. hot drippings for 2 minutes or until set; remove and set aside. Add 1 tbsp. drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove. Add the remaining drippings to wok; stir-fry mushrooms and onion 1 minute or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.

Heat oil in wok. Add onions and lightly brown. Add shrimp. Add salt and pepper to beaten eggs and pour over shrimp and onions; scramble together. Add mushrooms, soy sauce and cold rice. Heat until rice is hot, stirring occasionally to keep from sticking. Sprinkle chopped scallions on top. Note: Ham, chicken or veal may be substituted for shrimp.

Combine A together in a deep microwave safe casserole. Cook covered on power High for 20 to 22 minutes and Medium for 60 to 65 minutes. Stir in ingredients B at ¾ cooking time. Serve with garnishing.

Beat eggs and scramble in 2 Tablespoons hot oil until just set. Put on dish. Sauté the spring onion in 2 Tablespoons oil until fragrant. Add rice and stir well. When the rice is hot enough, pour in the seasoning mix and egg. Mix well and serve.

Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert). Heat the oil in a wok or large frying pan. Add the onion and chiles and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.

1. Dice the meat, beat the eggs lightly and chop the scallions finely. 2. Heat a wok with 4 tbsps. oil and fry half way the chopped scallions for 15 seconds. 3. Add the pork and prawns and stir fry 2 minutes. 4. Add the eggs and peas and stir fry for another 2 minutes. 5. Stir in the rice and continue to stir fry for another 3 minutes. 6. Adjust the seasoning and serve decorated with the remaining chopped scallions.

Cook rice in water as directed on package. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add peas and carrot; cook and stir 4 to 5 minutes or until vegetables are tender. Stir in cooked rice, onions and stir-fry sauce. Reduce heat to medium-low; cook 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with peanuts.

Wash and rinse rice, soak in appropriate amount of water for 2 hours. Pour rice and water into a pot (clay pot preferred) and bring to a big boil, add sausages and cook at low heat until rice is done and excessive water has been absorbed and evaporated. Turn off heat and let stay covered for 10 minutes. Add soy sauce to taste.

Heat the oil in a pan. Add the scallions and garlic and stir fry for 2 minutes. Add the rice and stir well. Cook gently, turning, until heated through. Stir in the ham and soy sauce. Beat the eggs with salt and pepper to taste. Pour into the rice mixture in a thin stream, stirring all the time. Add the beansprouts and continue cooking, stirring, until all the ingredients are hot and the eggs are set. Serve immediately.