Centre Travel

1 tablespoon vegetable oil 2 onions, chopped 350g frozen mixed vegetables, thawed 225g cooked brown rice 2 tablespoon soy sauce 350g peeled prawns 75g salted peanuts 4 eggs beaten salt and pepper In a shallow pan warm oil and cook onion, add vegetables. Then add rice, soy sauce, prawns and peanuts. Pour over egg mixture. Toss the rice mixture with a fork to distribute the cooked egg. Season with salt and pepper and serve. Serves 4.

25g butter 25g flour salt and pepper 150ml white wine 150ml chicken stock 50g mushrooms, thinly sliced 350g white fish fillets, skinned, cooked and flaked 50g peeled prawns 1 tomato, sliced Place butter in a large jug and heat on Full (100%) for 1 minute. Stir in the flour and salt and pepper to taste. Gradually add the wine and the stock, stirring until the ingredients are well mixed. Cook on Full (100%) for 3 1/2 minutes stirring twice until smooth and glossy. Stir in the mushrooms, flaked fish and prawns into the sauce. Divide the mixture between individual dishes. Garnish with tomato slices. Cover and cook on Medium (50%) for 6 minutes. Serves 3 or 4