Lunar New Year festivities start this Saturday, 10 February. To welcome the Year of the Dragon with prosperity, here are some eggs-cellent Asian-inspired recipes to help you celebrate. Wok on!

Best Golden Fried Rice

Cook: 25 mins | Serves: 4

4 cups cooked long-grain white rice

• 5 eggs
• 2 tsp XO sauce
• 2 Tbsp olive oil
• 2 green onions, finely chopped
• 100g sliced ham, shredded or chopped
• 1 red capsicum, sliced
• 1 cup (120g) frozen peas
• Salt and ground white pepper, to taste
• Extra sliced green onions, to serve

Asian side sauce (optional)

• 1 Tbsp soy sauce
• 2 tsp hoisin sauce
• 1 tsp XO Sauce

Stir rice with a fork to break up grains. Separate 3 egg yolks into a small bowl. Reserve whites in another medium bowl. Add yolks to rice. Mix well until rice grains are coated in egg. Break remaining eggs into reserved whites. Add XO sauce. Whisk well to combine.

Heat 2 tsp oil in a large wok over medium heat. Add half the egg mixture. Swirl to coat base of wok. Cook for about 1 minute, or until egg has set. Slide onto a large plate. Roll and slice thinly. Repeat with oil and egg mixture.

Add remaining oil to same hot wok. Add rice mixture, onions, ham, capsicum and peas. Stir-fry for about 5 minutes, or until vegetables are tender and rice is golden.

Season with salt and pepper. Stir in omelette. Garnish with extra green onions. Serve rice with sauce if using.

To make sauce, combine ingredients in a small bowl and mix well. 

Vegetarian Baozi

Cook: 20 mins | Serves: 6

1 pack Rooster brand steamed bun mix

• 3 eggs
• 1 tsp shaoxing
• 1 tsp sesame oil
• White pepper
• ½ tsp salt
• ½ cup Chinese chives, chopped
• ½ cup bean thread vermicelli, soaked in boiling water and drained then chopped
• ½ cup shiitake mushrooms, chopped
• ½ tsp salt
• White pepper, to taste

Prepare your steamed bun dough according to the packet, but use half the sugar recommended. Set aside to rest while you prepare the filling.

In a small bowl add eggs, shaoxing, sesame oil, white pepper, and salt. Beat eggs to combine.

In a small fry pan over medium-high heat add a little neutral oil and cook the eggs, scrambling and breaking them up into small pea-sized pieces.

Once cooked, add these to a large bowl with the chives, noodles, mushroom, salt and white pepper. Set aside to cool slightly.

Cut the steamed bun dough into 12 equal pieces and roll into balls. Place the balls under a teatowel to prevent them from drying out.

Place a large steamer on to preheat.

Take one dough ball, flatten, and roll it from the edge to the centre to create a UFO-shaped disc. Roll a few times all over until it’s a bit bigger than your palm.

Place two tablespoons of filling into the centre, then gather the edges and pinch all the way around to seal. Shape the bun by gently squeezing it into an oblong golf ball, then press gently onto a bench to create a flat bottom.

Repeat until all remaining balls of dough have been used.

Steam the buns over medium heat for 10 minutes then remove the lid to allow water to evaporate. Replace the lid and steam again for another 5-7 minutes until fluffy and cooked through.

These can be eaten hot or at room temperature and reheated well in the microwave.