recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cups cooked rice
2 - 3 eggs
1 - 2 spring onions, finely chopped
some leftover cooked meat or vegetables (optional)
2 - 3 tablespoons oil
1 teaspoon salt
use up any leftover cooked rice (allow 1 cup
at least for each person), the best way is to
stir-fry it in a little hot oil with scrambled
eggs over a moderate heat.
all the grains are separated, add salt and finely
chopped spring onions. If you happen to have
any leftover cooked meat such as chicken, pork
or ham, or vegetables such as peas, carrots
or green pepper, dice them into small cubes
the size of peas and add to the rice to improve
not only its flavour and texture but also its