EPISODE ONE  - RICE 

In this episode, Eva is diving into the world’s most beloved and versatile grain: rice! As a daily staple for over half the globe, rice is a blank canvas for incredible flavours and creative dishes. 

Kicking things off with a Chinese classic – Egg and Prawn Fried Rice – a quick, flavourful dish that’s a cornerstone of comfort food. Next, Eva explores Japan with a fun, no-fuss twist on Sushi: a hand roll version that’s easy to make and perfect for sharing. Finally, finishing on a sweet note with one of Thailand’s most famous desserts, Mango Sticky Rice – chewy, creamy, and utterly irresistible. 

Dishes you'll learn to cook: 

  • Chinese Prawn and Egg Fried Rice 
  • Simple Sushi – Japanese Temaki Handrolls 
  • Mango and Coconut Sticky Rice Dessert 

 

Prawn and Egg Fried Rice


Ingredients


Seasonings:

Method

  1. Finely chop the garlic, ginger and shallots.
  2. In a hot wok, add 2tbsp of oil, stir fry the garlic, ginger and shallots for 2-3 mins
  3. Add the prawns and stir fry for 2-3mins until almost fully cooked.
  4. Add in the beaten egg, stir fry on low heat for 20seconds and when the egg is still runny, add in the cooked rice. Stir together well for 2-3minutes.
  5. Season with light soy, sesame oil, white pepper, oyster sauce and mushroom powder.
  6. Sprinkle and garnish with chopped scallion and red chilli.
  7. Ready to serve.

TEMAKI SUSHI - Easy Hand Rolls Sushi

Serves 2

Ingredients


Japanese Mayo


Filling Ideas:


Serving suggestions:


Method

  1. Cook the rice and when it is ready, season it with sushi vinegar, salt and sugar while it is still hot. Mix well with a flat rice paddle to avoid breaking any of the grains. Transfer the seasoned sushi rice to a wide, flat-bottomed pan or dish. Allow the rice to cool completely.
  2. Mix all the ingredients for the Japanese mayonnaise and set aside.
  3. Cut the crabsticks into thin strips. Mix half of them with some Japanese mayonnaise in a small bowl until well combined. Set aside.
  4. Peel and core the fresh avocado and cut into strips.
  5. Cut the cucumber into medium sized strips.
  6. Fold 1 nori seaweed sheet in half and cut it in half. Place the seaweed on a plate. Top with a scoop of rice in the top left corner in a rough triangular shape and flatten it with a spoon.
  7. Layer on your chosen fillings including the yellow radish, japanese mayo, crabsticks and avocado. Fold the bottom left corner up and over the fillings, then continue to roll into a cone shape. 
  8. Sprinkle sesame seeds on top as a garnish. Serve with some soy sauce, wasabi and sushi ginger.

Mango and Coconut Sticky Rice Dessert

Serves 2-4

Ingredients:


Method:

  1. Rinse and wash the glutinous rice a few times, so that the water runs clear.
  2. Soak the rice in a bowl for 3 hours in water or you can also leave them overnight. The water should cover at least 2 inches above the rice.
  3. Strain the rice through a sieve and place in a bamboo steamer lined with some greaseproof paper. Steam for 30minutes or until the rice is cooked and soft. 
  4. While the rice is steaming, in a small pan, gently heat the coconut milk with the sugar and salt for 2-3mins until the sugar is melted. 
  5. Rinse the mung beans and add them to a small pot with enough water to cover them. Bring them to a gentle boil and let it simmer for 5minutes until the beans are soft. Strain the mung beans and slightly pat them dry with a tea towel or kitchen paper. In a small frying pan, toast the mung beans gently for 4-5minutes with a little oil until they are crispy.
  6. Slice the mango flesh into cubes and set aside.
  7. When the rice is soft and ready, spoon it into a bowl and pour two thirds of the coconut mixture in the rice and mix well.
  8. On a plate, add some of the coconut rice with the mangoes and the reserved coconut mixture poured on top of the rice, sprinkle with some crispy mung bean. Ready to serve.