Ingredients: 4 whisked eggs 1/2 cup chopped green onions 4 tablespoons of garlic 2 bunches of basil or generous amount 1/2 of chopped diced yellow onion 1/2 cup of Chef Jon Lee Sauce 2 1/2 cups of white rice (preferably day-old rice) Instructions: Start by cooking the whisked eggs in a pan over medium-high heat. Cook them only halfway, as they will be added back into the rice at the end. Add the diced yellow onion and green onion to a pan over medium-high heat and cook for

Ingredients: 1 Yellow onion 2 Sliced fresno chili peppers 1 Cup of green onions 3 Tablespoons of garlic 1/2 Cup of Chef Jon Lee sauce 1 Box of spaghetti noodles 3 Tablespoons sesame oil (or your preference) Instructions: Boil the boxed spaghetti noodles until just before al dente, about 6–8 minutes. Add 3 tablespoons of oil to a pan over medium-high heat. Once the pan and oil are hot, add the aromatics, starting with the diced yellow onion. Then add the sliced Fresno chili

Ingredients: Raw chicken thigh Chef Jon Lee Fusion Marinade (½ cup per pound of chicken) Instructions: Place chicken in a bowl or gallon-size bag, then generously coat with Chef Jon's Fusion Marinade. Let it sit for at least 1 hour or more for a intense flavor. Choose a method: - Air Fry: Cook at 375°F for 15 minutes, flipping halfway through. - Bake: Set oven at 375°F, flipping halfway through. - Grill: Cook until the internal temperature reaches 165°F, turning as needed