Tan’s Fried Rice


  • 1 cup of rice
  • 2 tsp of oil
  • 2 tsp of Oyster Sauce
  • 1 tsp of Soy Sauce
  • 2 tsp of Black Soy Sauce
  • 1/4 Lime
  • 2 eggs
  • 3 Cloves of Garlic
  • 1/2 of an Onion
  • Green Onions
  • 1 Tomato
  • Broccoli


  • Cook your rice. Use about 1.25 cups water for 1 cup of rice. If you would like softer rice add a splash more water but do not exceed 1.5 cups water total. The amount of water is a matter of personal preference. Add water and rice to a pan. Bring to a boil, reduce to simmer, cook covered 15 minutes.
  • Dice Garlic, cube the onion, and slice tomato.
  • Heat pan up to medium-high heat and add oil. Add the garlic after the oil has been moved around the pan.
  • Crack two eggs into the pan and scramble them.
  • Add your cooked rice into the pan
  • Cook the rice for a minute or two, separate the rice in the pan so they aren’t in big clumps
  • Add your sauces and lime into the rice and make sure that all the sauce is mixed in with the rice.
  • Add your vegetables into the pan with your rice. Cook for another 3 minutes at a medium-high heat.

Spicy Tuna Onigiri Rice Balls


  • 3 Sriracha Packets
  • 1 Mayo Packet
  • 1.5 Cups of Rice
  • 1 Can of Tuna
  • 1 Seaweed Sheet
  • 1.5 Cups of Water


  • Cook 1.5 cups rice with 1.5 cups water.
  • While rice cools combine 1 mayo packet, 3 sriracha packets and 1 drained can of tuna into a bowl and mix.
  • Take a palm size amount of rice and flatten it into a bowl shape in the palm of your hand.
  • Add a quarter sized ball of the tuna filling to the center of the rice in your hand.
  • Take another pinch of rice and roll it into a ball in your other hand and place it on top of the tuna pile to make something that looks like a tuna sandwich.
  • Use both hands to apply pressure to combine the top and bottom rice, incasing the tuna inside
  • Keep applying pressure until you have formed a rice ball, place a the ball on a flat surface and use your hands to mold the ball into a triangle shape.
  • Lastly cut a strip off of the seaweed sheet and apply water to one side of the sheet. Place the wet side of the seaweed strip under the the bottom part of the onigiri and fold the leftover seaweed up to the front of the onigiri. Done!

Optional: Place your onigiri in a hot pan with some sesame oil and fry both sides!

Vegetarian Lumpia

Crispy, fried spring rolls from the Philippines


  • 4 Wrappers
  • 1 Bell Pepper
  • 3 Garlic Cloves
  • 1 Carrot
  • 1 Cup of Bean Sprouts (or small handful)
  • 1 Cup of Green Beans (or small handful)
  • 2 tbsp of Hoisin Sauce
  • 2 Packets of Soy Sauce

Ingredients not included in Beaver Bag:

  • Vegetable Oil


  • For frying, choose a stove top safe pan or pot with a lid that fits, if oil in a pot ever catches fire, put on the tight fitting lid to extinguish by eliminating the source of air. Turn off the heat. Do not put water on a grease or oil fire. Don’t run with a grease fire to a sink. *This is unusual but it is good to know what to do.
  • Do not put too much oil in the pan, there should be space above the oil and the top of the pan. The more room in the pot above the oil, the better. See the picture below!
  • When frying use a pan lid or splash guard to prevent grease splatter.
  • Use oven mitts.
  • Use a wide, large, sturdy pan.
  • Don’t put wet food in the fryer.
  • Never leave the pan of hot oil unattended.
  • Turn pan handles away from cooker.
  • Make sure it is a child-free zone in the kitchen.
  • Add and Remove food with large heat safe slotted spoon or tongs. Move food carefully and do not splash.
  • To dispose of oil safely, leave to cool completely, put in a food container to throw away or refrigerate and reuse. Never pour down your sink.


  • Cut bell peppers, carrots, onions, and green beans into thin strips, julienne style. Cut garlic in small pieces.
  • Heat pot or pan over medium heat, add oil and then add your onions and garlic and saute until light brown. Add carrots and green beans and saute for 2-3 min until tender. Add the rest of the veggies and cook over medium high heat.
  • Mix occasionally to make sure they don’t stick and burn.
  • Season with soy sauce, hoisin sauce, and pepper. Mix well and cook for 3-4 min or until water from vegetables has evaporated.
  • Transfer excess liquid into a bowl to use later.
  • Transfer vegetables into a new bowl to cool, this will be your filling for your lumpia.
  • Prepare room temperature wrappers. Add about 2 tbsp of filling and roll then seal with water by lining water on the edges of the wrappers.
  • Heat a deep fryer to 350 degrees Fahrenheit and fry until golden brown.


  • Something you can do after wrapping and before frying is to place your lumpias in a freezer to stiffen up
  • After you have finished frying your lumpias, use the excess liquid as a dipping sauce

Final Steps:

  • Take them out of the fryer and set aside to cool down
  • Serve with rice and you’re ready to eat!

Easy Curry and Rice


  • 2 and 1/2 Curry Cubes
  • 1 Onion
  • 1 Carrot
  • 2 Small Potatoes
  • 1 lb of Rice
  • 2 Cups of Water


Making the curry

  1. Peel your potatoes and carrots
  2. Cut potatoes and carrots into cubes
  3. Peel onion layers and chop your onion
  4. Place pot on stove and put on a medium-high heat
  5. Place your vegetables in the pot and cook until onions are yellow-ish
  6. Put in two cups of water to your pot and boil
  7. Boil water until potatoes and carrots are soft
  8. Once potatoes and carrots are soft, add your curry cubes
  9. Put stove to a low-medium heat. Mix cubes with your vegetables
  10. Let it sit on a simmer while you make your rice

Making rice in a pot

  1. Pour rice in a pot
  2. Wash rice by adding water to the pot and using your hands to mix the rice in the water
  3. Pour out water and pour in new water, if the water is still cloudy, keep washing it
  4. Once the water clear, place the tip of your finger on the top of the rice and fill water until the water reaches the first digit line.
  5. Now, put pot of rice on a stove and put on a high heat until the water starts boiling
  6. Once the water is boiling, put it on a simmer and cover pot with a lid. Wait 10 minutes
  7. The rice will be done! Add your curry to your rice and enjoy!

Baked Potato


  • Potato
  • Sour Cream
  • Butter
  • Green Onions

Directions for Oven

  • Preheat the oven 350 F°
  • Wash potato with a scrubber/brush
  • Dry potato and poke holes in potato with a fork
  • *Optional* coat potato with olive oil and sprinkle salt on the outside
  • Wrap Potato in tin foil and place in oven
  • Bake in oven for an hour or until soft

Directions for Microwave

  • Wash potato with a scrubber/brush
  • Dry potato and poke holes in potato with a fork
  • Place potato in microwave for 4 minutes

Directions for after done baking

  • While you wait, wash and dry green onions and cut into thin slices
  • Once potato is done, cut through potato lengthwise and crosswise three quarters deep’
  • Use a knife to open up potato in between the cuts
  • Add sour cream, sliced green onions, and salt and pepper to the inside of the potato

Things that go good with baked potatoes

  • Salsa
  • Cheese
  • Chili
  • Beans
  • Broccoli