Lills Restaurant

04/10/2026

20/09/2026

Every single one of you men are responsible for every single gender based murder. We will not back down on that statement until all men understand that the state of South Africa regarding GBV is their responsibility.

27/08/2026

RESTAURANT STYLE FRIED RICE | BETTER THAN TAKEOUT!!

(1) Chinese Sausage & Bok Choy Fried Rice

Ingredients
* 4 cups cold cooked jasmine rice, preferably day-old
* 3–4 Chinese sausages (lap cheong), thinly sliced
* 2 cups bok choy, chopped
* 3 cloves garlic, minced
* ½ small onion, diced
* ½ cup carrots, diced
* ½ cup green bell pepper, chopped
* 2 eggs, lightly beaten
* 2 tbsp cooking oil
* 1½ tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce, optional
* 1 tsp sesame oil
* ½ tsp white pepper
* ½ tsp sugar
* 2 green onions, sliced
* 1–2 red chilies, sliced, optional

Instructions

1. Prepare the rice: Break up any large clumps of cold rice with your hands or a fork.
2. Cook the sausage: Heat a large wok or skillet over medium-high heat. Add the sliced Chinese sausage and cook for 2–3 minutes until lightly browned and the fat renders. Remove and set aside.
3. Cook the vegetables: Add a little oil if needed. Sauté the garlic and onion for about 30 seconds, then add carrots, bell pepper, and bok choy. Stir-fry for 2–3 minutes.
4. Add the eggs: Push everything to one side. Add the beaten eggs and scramble until just cooked.
5. Fry the rice: Add the cold rice and toss everything together. Stir-fry over high heat for 3–5 minutes until the rice is hot and slightly toasted.
6. Season: Add soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. (follow the great savor ph for more recipes) Toss thoroughly so the rice is evenly seasoned.
7. Finish: Return the Chinese sausage to the wok. Add sesame oil, green onions, and sliced chili. Toss for another 1–2 minutes.
8. Serve hot and garnish with extra green onions or chili if desired.

(2) Chinese Sausage, Mushroom & Vegetable Fried Rice

Ingredients
* 4 cups cooked jasmine rice, chilled overnight
* 4 Chinese sausages (lap cheong), sliced
* 1½ cups mushrooms, sliced
* ½ cup carrots, diced
* ½ cup yellow or orange bell pepper, diced
* ½ cup green bell pepper, diced
* ½ cup onion, diced
* 3 cloves garlic, minced
* 2 eggs, lightly beaten
* 2–3 tbsp cooking oil
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce
* 1 tsp sugar
* ½ tsp white pepper
* 1 tsp sesame oil
* 2 green onions, chopped
* 1–2 red chilies, sliced, optional

Instructions

1. Prepare the rice: Use cold, day-old rice. Break apart any clumps before cooking.
2. Brown the sausage: Heat a wok or large skillet over medium-high heat. Add the sliced Chinese sausage and cook for 2–3 minutes until browned and glossy. Remove and set aside.
3. Sauté the mushrooms: Add the mushrooms to the same pan and cook until browned and slightly caramelized.
4. Add vegetables: Add onion, garlic, carrots, and bell peppers. Stir-fry for 2–3 minutes.
5. Cook the eggs: Push everything to one side and add the beaten eggs. Scramble until just set.
6. Add rice: Add the chilled rice. Toss and stir-fry over high heat for about 4–5 minutes.
7. Season: Add light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. (follow the great savor ph for more recipes) Toss thoroughly until the rice is evenly coated.
8. Add sausage: Return the cooked Chinese sausage to the pan and mix well.
9. Finish: Add sesame oil, green onions, and red chili. Stir-fry for another minute.
10. Serve immediately while hot.

(3) Chinese Sausage & Vegetable Fried Rice

Ingredients
* 4 cups cold, cooked jasmine rice
* 3 Chinese sausages (lap cheong), diced or sliced
* 3 eggs, lightly beaten
* 2 cups bok choy, chopped
* ½ cup green bell pepper, diced
* ½ cup mushrooms, sliced
* ½ cup carrots, diced
* ½ small onion, diced
* 3 cloves garlic, minced
* 2–3 tbsp cooking oil
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce, optional
* ½ tsp white pepper
* ½ tsp sugar
* 1 tsp sesame oil
* 2 green onions, chopped

Instructions

1. Prepare the rice: Use cold, preferably day-old rice. Break up any clumps.
2. Cook the sausage: Heat a wok over medium-high heat. Add the Chinese sausage and cook for 2–3 minutes until browned and slightly caramelized. Remove and set aside.
3. Cook the vegetables: Add oil, then sauté garlic and onion. Add carrots, mushrooms, and green pepper. Stir-fry for 2–3 minutes.
4. Add bok choy: Add the chopped bok choy and cook until the stems are slightly tender but still crisp.
5. Cook the eggs: Push the vegetables to one side. Add the beaten eggs and scramble until just cooked.
6. Add rice: Add the cold rice and stir-fry everything over high heat for about 4–5 minutes.
7. Season: Add soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Toss well until the rice is evenly seasoned.
8. Add sausage: (follow the great savor ph for more recipes) Return the cooked Chinese sausage to the wok and mix thoroughly.
9. Finish: Add sesame oil and green onions. Stir-fry for another 1 minute.
10. Serve hot.

(4) Crispy Egg, Chinese Sausage & Seaweed Fried Rice

Ingredients
* 4 cups cooked jasmine rice, chilled overnight
* 3 Chinese sausages (lap cheong), thinly sliced
* 3 eggs
* 1 cup roasted seaweed/nori, cut into small pieces
* 3 cloves garlic, minced
* ½ small onion, finely diced
* 2 green onions, chopped
* 1–2 red chilies, sliced
* ½ cup green bell pepper, diced
* 2–3 tbsp cooking oil

Sauce

* 1½ tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce
* 1 tsp sesame oil
* ½ tsp sugar
* ½ tsp white pepper

Instructions

1. Make the crispy egg: Beat the eggs. Heat 1 tbsp oil in a wok or skillet over medium-high heat. Pour in the eggs and let them cook undisturbed until the bottom becomes golden and crispy. Flip, cook the other side, then remove and cut into bite-size pieces.
2. Cook the sausage: Add the sliced Chinese sausage to the same pan. Cook for 2–3 minutes until browned and slightly caramelized. Remove and set aside.
3. Sauté aromatics: Add a little oil if needed. Sauté garlic, onion, green pepper, and red chili for about 1–2 minutes.
4. Add the rice: Add the cold rice and stir-fry over high heat for 4–5 minutes, breaking up the grains as you toss.
5. Season: Mix together the soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Pour around the sides of the hot wok and toss the rice thoroughly.
6. Add everything back: Return the Chinese sausage and crispy egg pieces to the pan. (follow the great savor ph for more recipes) Add the roasted seaweed and green onions.
7. Final stir-fry: Toss gently for 1–2 minutes so the seaweed is distributed without completely breaking down.
8. Serve hot.

(5) Chinese Sausage, Mushroom & Bok Choy Fried Rice

Ingredients
* 4 cups cooked jasmine rice, preferably cold/day-old
* 3–4 Chinese sausages (lap cheong), sliced
* 1½ cups mushrooms, diced or sliced
* 2 cups bok choy, chopped
* ½ cup green bell pepper, diced
* ½ cup carrots, diced
* ½ small onion, diced
* 3 cloves garlic, minced
* 2 eggs, beaten
* 3 tbsp cooking oil
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce
* 1 tsp sesame oil
* ½ tsp sugar
* ½ tsp white pepper
* 2 green onions, chopped
* 1–2 red chilies, sliced, optional

Instructions

1. Prepare the rice: Use cold, day-old rice and separate the grains with your hands.
2. Brown the sausage: Heat a wok or large skillet over medium-high heat. Add the sliced Chinese sausage and cook for 2–3 minutes until browned and slightly caramelized. Remove and set aside.
3. Cook the mushrooms: Add the mushrooms to the same pan. Stir-fry until deeply browned and the moisture has evaporated.
4. Sauté the vegetables: Add 1 tbsp oil, then garlic and onion. Cook for 30 seconds. Add carrots and green pepper and stir-fry for 2 minutes.
5. Add bok choy: Add the bok choy and cook for 1–2 minutes until the stems are tender-crisp.
6. Cook the eggs: Push everything to one side. Add the beaten eggs and scramble until just set.
7. Fry the rice: Add the rice and toss everything together. Cook over high heat for 4–5 minutes, allowing some rice to lightly brown.
8. Season: (follow the great savor ph for more recipes) Combine the soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and sesame oil. Pour around the hot sides of the wok and toss well.
9. Add sausage: Return the Chinese sausage and mix thoroughly.
10. Finish: Add green onions and red chili. Stir-fry for another minute and serve hot.

(6) Chinese Sausage & Green Pepper Fried Rice

Ingredients
* 4 cups cooked jasmine rice, chilled overnight
* 4 Chinese sausages (lap cheong), thinly sliced
* 1 cup green bell pepper, thinly sliced
* ¼ cup red chili, sliced
* ½ small onion, finely chopped
* 4 cloves garlic, minced
* 2 green onions, chopped
* 2–3 tbsp cooking oil
* 1 tbsp Shaoxing w**e, optional

Seasoning

* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce
* 1 tsp sugar
* ½ tsp white pepper
* 1 tsp sesame oil

Instructions

1. Prepare the rice: Use cold, day-old rice. Break up the grains so there are no large clumps.
2. Brown the sausage: Heat a wok or large skillet over medium-high heat. Add the sliced Chinese sausage and cook for 2–3 minutes until browned and glossy. Remove and set aside.
3. Sauté the aromatics: Add the cooking oil if needed. Stir-fry garlic and onion for about 30 seconds.
4. Add peppers: Add the green pepper and red chili. Stir-fry for 1–2 minutes, keeping the peppers slightly crisp.
5. Fry the rice: Add the cold rice. Turn the heat to high and toss continuously for about 4–5 minutes until the grains become hot and slightly toasted.
6. Season: Add light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. (follow the great savor ph for more recipes) If using, splash in the Shaoxing w**e around the hot side of the wok. Toss everything well.
7. Add sausage: Return the browned Chinese sausage to the wok and mix thoroughly.
8. Finish: Add sesame oil and green onions. Stir-fry for another 30–60 seconds.
9. Serve hot with extra sliced chili or green onions on top.

27/08/2026

Easy Stir-Fry Noodles 🍜❤️
Savory, flavorful, and loaded with veggies! A quick homemade meal that the whole family will love

Perfect for a quick lunch, dinner, or whenever that noodle craving hits.

Save this recipe and give it a try!

(1) Beef Teriyaki Noodles

Ingredients
* 1 lb flank steak, sliced thinly against the grain
* 1⁄4 cup cornstarch
* 8 oz egg noodles or lo mein noodles
* 2 tbsp vegetable oil, divided
* 3 cloves garlic, minced
* 1 tsp grated fresh ginger
* 1 small onion, sliced
* 1 red bell pepper, sliced
* 1 cup broccoli florets
* 2 carrots, cut into matchsticks
* 1⁄4 cup sliced green onions

Teriyaki Sauce:
* 1⁄2 cup low-sodium soy sauce
* 1⁄2 cup mirin (sweet rice w**e)
* 1⁄4 cup brown sugar
* 2 tsp sesame oil
* 1 tbsp cornstarch mixed with 1 tbsp water

Instructions
1. In a bowl, toss the sliced beef with 1/4 cup cornstarch until evenly coated. Set aside.
2. Cook the noodles according to package directions. Drain and set aside.
3. Heat 1 tbsp oil in a large skillet or wok over high heat. Working in batches, stir fry the beef until browned, about 2-3 minutes. Remove and set aside.
4. Add the remaining 1 tbsp oil to the pan. Stir fry the garlic and ginger for 30 seconds. (follow the great savor ph for more recipes) Add the onion, bell pepper, broccoli, and carrots. Stir fry for 3-4 minutes until crisp-tender.
5. In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry. Pour into the pan and bring to a simmer. Cook for 2-3 minutes until thickened.
6. Add the beef and noodles to the pan. Toss everything together until well coated in the teriyaki sauce.
7. Serve hot, garnished with sliced green onions. Enjoy!

(2) Shanghai Fried Noodles

Ingredients
NOODLES
* 300 g thick wheat noodles fresh or frozen
* ½ tbsp light soy sauce
* ½ tsp dark soy sauce
* ½ tbsp oil
MEAT
* 150 g pork loin or chicken thigh
* 1 tsp Shaoxing w**e
* ¼ tsp salt
* ⅛ tsp white pepper
* 1 tsp cornstarch
* 1 tsp oil
VEGETABLES
* 4-5 shiitake mushrooms fresh or rehydrated and sliced
* 100 g baby bok choy a handful
STIR-FRY SAUCE AND SEASONING
* 1½-2 tbsp oil
* 1 tbsp light soy sauce
* 1 tsp dark soy sauce add more for darker color
* ¼ tsp sugar
* ½ tbsp lard optional
* Salt to taste optional

Instructions
1. Slice the pork loin into thick pieces, then cut into strips. Marinate with Shaoxing w**e, salt, white pepper, cornstarch, and oil. (follow the great savor ph for more recipes) Set aside.
2. Boil the thick wheat noodles for 2–3 minutes, until almost cooked through but still slightly firm in the center.
3. Rinse the noodles under cold water and drain well.
4. Mix the noodles with light soy sauce, dark soy sauce, and oil. Set aside.
5. Heat a wok or large pan over medium-high heat. Add oil. Stir-fry the meat until it just changes colour.

(3) Soy Sauce Pan Fried Noodles

Ingredients
* 5 oz dried thin egg noodles
* 1 tablespoon light soy sauce
* ½ tablespoon dark soy sauce
* ½ tablespoon Shaoxing rice w**e
* ¼ teaspoon sugar
* ⅛ teaspoon ground white pepper
* 3 tablespoon neutral cooking oil
* 4 stalk scallions, cut into slivers, separate the white and green parts
* 3 clove garlic, sliced
* 1 cup bean sprouts
* 1 teaspoon sesame oil

Instructions
Parboil the noodles
* Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.
Mix the sauce
* In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice w**e, sugar, and white pepper. Set aside.
Pan-fry the noodles
* Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
* Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. (follow the great savor ph for more recipes) Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.
Stir-fry the dish
* Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
* Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
* Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.

(4) Beef Pan-Fried Noodles

Ingredients
* 8 oz flank steak (or skirt steak) , thinly sliced against the grain
* 8 oz fresh Hong Kong pan fry noodles (or other type of thin noodles)
Meat & Marinade
* 2 tablespoons Shaoxing w**e (or dry sherry)
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
Sauce
* 1 cup low-sodium beef broth
* 2 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon Shaoxing w**e (or dry sherry)
* 2 tablespoons cornstarch
* 1 teaspoon sugar
* 1/4 teaspoon Chinkiang vinegar
* 1/4 teaspoon white pepper
Stir-Fry
* 4 tablespoons peanut oil , divided
* 4 heads baby bok choy , quartered
* 4 cloves garlic , minced
* 1 " ginger , minced
* 1/2 yellow onion , sliced
* 1/2 carrot , sliced into strips

Instructions
1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
3. Prepare the noodles according to package directions. Drain and set aside in a colander to dry.
4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. (follow the great savor ph for more recipes) Spread the noodles into a patty shape. Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles.
10. Serve immediately as a main dish.

(5) Honey Soy Chicken Noodle Stir Fry

Ingredients
* 8 ounces noodles (egg noodles, rice noodles, or udon)
* 1 pound chicken breast, thinly sliced
* 2 tablespoons vegetable oil
* 2 cups mixed vegetables
* 3 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/4 cup soy sauce
* 1/4 cup honey
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil (optional)
* Sesame seeds (optional)
* Green onions, sliced (optional)

Instructions
1. Cook noodles according to package instructions, then drain.
2. Heat oil in a skillet and cook chickenuntil fully done, then remove.
3. Stir-fry garlic and ginger, then add vegetables and cook until tender-crisp. (follow the great savor ph for more recipes)
4. Return chicken to the pan.
5. Mix soy sauce, honey, vinegar, and sesame oil, then add with noodles.
6. Toss everything together until heated through.
7. Serve hot with optional garnishes.

(6) Chicken Chow Mein

Ingredients
For the chicken
* 1 piece chicken breast, about 180g/6.3oz
* ½ tablespoon cornstarch, or tapioca starch
* 1 pinch salt
* 1 tablespoon water
* 1 teaspoon sesame oil
For the sauce
* 1 tablespoon light soy sauce
* 1 teaspoon dark soy sauce
* 1 tablespoon oyster sauce
* 1 pinch black pepper, freshly ground
For the stir fry
* 2 tablespoon neutral cooking oil, divided
* 1 stalk scallions, chopped, white and green parts divided
* 2 cloves garlic, sliced
* Fresh chilli, sliced, to taste
* 1 head bok choy, sliced
* 80 g bean sprouts, about 1½ cup
* 400 g ready-to-fry chow mein noodles/Chinese egg noodles, about 14oz

Instructions
1. Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.
2. Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.
3. Heat up a wok/skillet until very hot. Add 1 tablespoon of oil. Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Dish out.
4. Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the scallion until fragrant. (follow the great savor ph for more recipes) Put in noodles. Stir fry for 1 minute or so.
5. Add the chicken, bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.
6. Garnish with the green part of the scallion. Dish out and serve immediately.