DIY Recipes  

Chicken fried Rice
  • 2 tablespoons sesame oil ( Isle 5 )
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) ( Isle 7)
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) ( Isle 8)
  • 3 to 4 tablespoons low-sodium soy sauce ( Isle 5 ) 
  • salt and pepper, optional and to taste
  1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
  2. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Vegetable Chow Mein Noodles: Hong Kong Cantonese Style
If you have questions about any of the ingredients used here, click for details and explanations!
  • 8 ounces fresh thin Hong Kong Style Egg Noodles  ( Isle 1 )
  • 1½ cups mung bean sprouts
  • 1 tablespoon hot water
  • ¼ teaspoon sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 4 teaspoons Shaoxing wine, divided
  • ¼ teaspoon freshly ground white pepper
  • 4½ tablespoons vegetable oil, divided
  • 1½ cups (about 135 grams) beech mushrooms (or any other mushroom), sliced
  • 1 clove of garlic, minced
  • 3-4 cups (about 250 grams) of bok choy, cut into 3-inch pieces
  • ¼ teaspoon salt
  • Pinch of MSG (totally optional)
  • 2 teaspoons vegetarian oyster sauce or regular oyster sauce
  • ¼ cup vegetable stock or water with salt according to taste(optional)
  • 2 teaspoons water, mixed with 1½ teaspoons cornstarch (optional if you add more stock for a moist chow mein)
  • 2 scallions, julienned
  1. Bring 2 quarts of water to a boil (we use our wok because it heats quickly), and add the Hong Kong-style noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very thoroughly.
  2. Rinse the mung bean sprouts in cold water twice to ensure they are cleaned. Drain just before you are ready to cook the dish so they stay hydrated and crunchy.
  3. In a small bowl, mix the hot water and sugar, the soy sauces, sesame oil, 2 teaspoons Shaoxing wine and white pepper, and set aside.
  4. Place your wok over high heat, and add 2 tablespoons of oil to coat the wok. Spread the Hong Kong noodles in a thin, even layer, and let the noodles cook for 1-2 minutes. Adjust the heat lower if the noodles start to scorch or higher if the noodles are not turning golden brown.
  5. Flip the noodles over, and add another tablespoon of oil around the perimeter of the wok. Let the other side of the noodles crisp up. During this stage, the goal is to crisp and lightly brown the noodles as evenly as possible. After 90 seconds, flip the noodles again. Once they’re golden brown and crispy to your liking, gather the noodles to the middle of the wok and pour in the soy sauce mixture.
  6. Next use a upward scooping motion to mix the noodles until the noodles are coated, almost glazed in the soy sauce mixture – about 30 seconds.Transfer your noodles to a plate and set aside.
  7. Heat your wok once again over high heat, and add a ½ tablespoon of oil to coat the wok. Stir-fry the mushrooms for about a minute and transfer to a plate.
  8. Heat the wok over high heat, and add a final tablespoon of oil to coat the wok. Add the garlic. After 5 seconds, add the bok choy, the remaining 2 teaspoons of Shaoxing wine, and stir-fry for 1 minute.
  9. Add ¼ teaspoon salt, the MSG if using, and the oyster sauce, and continue to stir-fry for another 15 to 30 seconds.
  10. At this point. you can add the optional hot vegetable stock if you like a moist vegetable chow mein or skip to the next step if you like it crispy. Some folks like to eat this dish with dry and crispy noodles. Others like a softer, chewier noodle, so the decision is yours. If you use the extra stock or if the there is visible liquid cooking out of the vegetables, add in the water and cornstarch mixture to thicken the liquid into a thin sauce. Continue to stir fry on high heat for another 30 seconds.
  11. Your wok should be really hot at this point. Add the mushrooms and noodles back into the wok and toss everything together using a lifting motion (this aerates the dish, rather than gunking up the noodles) until the noodles, bok choy and mushrooms are well incorporated – about 30 seconds.
  12. Toss in the scallions and the mung bean sprouts, and stir fry for another 30-60 seconds, or until the mung bean sprouts are just cooked but still crunchy. Plate and serve your vegetable chow mein noodles with your favorite hot chili oil!

Sauce (Note 1 for Charlie option):
  • 4 tsp cornflour / corn starch
  • 1 1/2 tbsp light soy sauce , or all purpose (Note 2)
  • 2 tsp Oyster Sauce
  • 1 tbsp Chinese Cooking Wine (shaoxing wine) (Note 3)
  • 1/2 tsp sesame oil
  • 1 cup / 250 ml water
  • Dash of white pepper
  • 6 eggs
  • 2 cups bean sprouts (just eyeball it)
  • 4 shallots/green onions , white part only, sliced
  • Salt and white pepper
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 garlic clove , finely chopped
  • ONE Filling of Choice, below (Prawn or Pork)
Option 1: For Prawn /Shrimp Egg Foo Young
  • 100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)
Option 2: For Pork Egg Foo Young :
  • 100 - 120g/3.5 - 4 oz ground/mince pork (or chicken, turkey, beef or veal)
  • 1/2 tsp EACH soy sauce and Oyster Sauce
  • 1/4 tsp sugar
  • Dash of sesame oil
Garnish (optional):
  • Sesame seeds, sliced green onion
  1. Mix cornflour and soy sauce. Then add remaining ingredients.
  2. Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
  3. MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.

Pork Filling:
  1. Place pork in a bowl, add remaining ingredients. Use fork to mix through.

  1. Whisk eggs in a bowl.
  2. Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
  3. Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
  4. Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
  5. Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).

  6. Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
  7. Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).