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Ingredients: 4 tablespoons of oil 1/4 cup of Chef Jon Lee Sauce 2-3 eggs 1 cup or more of steamed rice 3-4 tablespoons of Furikake seasoning or other favorite topping Instructions: Start by adding the oil to a pan over medium-high heat and wait for it to get hot. Crack the eggs into the hot pan and cook for 5–6 minutes, leaving the yolks slightly runny. Next, add the rice to a bowl and top it with the hot fried eggs. Finally, drizzle with Chef Jon Lee sauce and sprinkle Furik

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