 We're here at the kitchen with our sous chef, Raph Cristobal. Raph, can you tell them something about yourself? Hi, so I'm the sous chef of Amy Besa. I work at Purple Yam Malate. Today we're doing fried rice, garlic fried rice, but instead of using plain white rice or just the normal rice, we're doing heirloom rice. So basically these are our ingredients for our fried rice. We have onions, chopped and small diced. We have carrots, sweet corn, like normal corn, crushed garlic, green peas, and egg. We're going to use the turmeric oil, which we made ourselves. Consist of turmeric, garlic, ginger, chili, black pepper, like whole black pepper corns, and that's it. And the base for it is just vegetable oil. Walks are really good for doing fried stuff, fried rice. The garlic first. So now in the heat, the oil is going to the right temperature. We put in the garlic, crushed garlic. The reason why we don't chop it is that it won't burn. It started low heat so the garlic won't burn. We have the onions. At this point when the onions are a bit translucent, you can put the heat higher. Next is the green and red bell peppers. Next is the carrots. As you can see, it's very translucent but not over cooked. So you can add the peas. There's steam here. You can take them on some hot birch and steam them. No, we steam the whole thing. When everything's been sauteed very well, now we add the rice. So at this point, you can add the egg. So the trick is, you can push the rice to the side, then push your wok a bit like that. So the rice won't burn while you're getting it. Just crack the egg. Please season it at the end. The carrots are done. You can pour it in a bowl. So we're doing a simple omelette for the topping. In a small saute pan, it's very advisable to use steplon when you're cooking eggs. It makes it so much easier. Should have a spatula. Butter. About one teaspoon of butter. Now we can use a thermometer if you want again. Just a bit. So you can add the egg. Chop and work. So there we have it. Omelette fried rice. Omelette.