Finely chop the onion. Heat ½ tablespoon of olive oil and a small knob of butter in a frying pan and add the onions. Fry until lightly browned then add the bacon and fry for approximately 5 minutes. Add the rice and stock and bring to the boil. Stir well, reduce the heat, cover and simmer for 20 minutes or until the rice is almost tender. Stir in the peas and cook for 3 minutes. Serve with freshly grated parmesan and black pepper.
Heat the oil in a non-stick frying pan. Fry the mushrooms over a high heat for 2 – 3 minutes until cooked. Remove from pan and mix in a bowl with the cheese and parsley. Add the eggs to the pan and swirl around to cover the base. Cook for one minute or until set. Spoon the mushroom mix over half of the omelette. Use a spatula to fold the omelette, warm through and then serve.
Heat a frying pan until smoking hot. Pour in the oil and add the beef strips and chilli. Cook, stirring constantly, until the meat is lightly browned (approx. 3 mins) then add the oyster sauce. Cook until heated through and the sauce coats the meat. Stir in the basil leaves and serve with plain rice.
Preheat oven to 180⁰C (gas mark 4). Combine the cooked pasta, tuna and soup. Mix well and top with the cheese. Bake in the oven for about 25 minutes. Sprinkle with the friend onions and cook for a further five minutes. Serve immediately.