In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
There are so many versions of fried rice. I’m not even going to try and guess how many there are. Yet, what makes it a fried rice? My mom once told me that the very basic Chinese version is just scallion, egg, and rice. That’s all you need for fried rice and any other additions are your choice.
If you’re wondering where Lon has been, he’s still here. We’re still happily married and he’s still the tech support, web designer, and general problem solver. He hasn’t written much lately because work has been demanding, and one of us has to get paid in money. He’s usually gone before I wake up and he gets home around 8pm, and I’ll have dinner ready on the table. Of course, I understand that he’s tired but I do miss his cooking.
