Canned Soda

Filbert's Local Crafted Soda

Mixed Vegetable Fried Rice

Chicken Fried Rice

Beef Fried Rice

B.B.Q. Pork Fried Rice

Shrimp Fried Rice

Young Chow Fried Rice

Salted Fish and Diced Chicken Fried Rice

Seafood Combination on Rice

Fish Fillet with Broccoli on Rice

Ginger Onion Fish on Rice

Tofu Fish on Rice

Plain Noodle Soup

Seafood Noodle Soup

Duck Noodle Soup

Mixed Vegetable Soup

Minced Chicken and Corn Soup

Hot and Sour Soup

Seafood Soup

Shrimp Dumpling Soup

Wonton Soup

6 pieces (Pork & Veg, BBQ Pork, Red Bean Paste, or Nutella)

Steamed Buns

Butterfly Shrimp

Place the unopened can in the refrigerator for at least 30 minutes prior to serving if it isn’t already cold. For a quick chill, submerge the can in ice water for 10–15 minutes.

Chill the can

If you want a very fizzy pour, do not shake the can. If the can has been jostled, hold it upright for 1–2 minutes before opening to let bubbles settle.

Fill a tall glass with 4 ice cubes (or enough ice to reach about three-quarters full).

Prepare serving glass

Open the can carefully. Tilt the glass slightly and pour the soda down the side to preserve carbonation and reduce foaming. Stop when the soda reaches about 1 cm from the rim.

Open and pour

Add optional simple syrup if you prefer a sweeter drink: stir 1 teaspoon into the soda until dissolved.

For a citrus accent, squeeze the wedge of lime or lemon over the drink, drop the wedge into the glass if desired and give a gentle stir.

For a herbal note, lightly clap the mint sprig between your palms to release aromatics and tuck it into the glass as a garnish.

If adding alcohol, measure 45 ml (1.5 fl oz) and pour it over the ice before adding the soda so it mixes evenly. Stir gently once after pouring the soda.

To make a spiked soda

Serve immediately with a straw or a stirrer. Consume chilled.

canned soda (any flavor)

ice cubes

fresh lime or lemon wedge

mint sprig

simple syrup (if you want sweeter)

alcohol (rum, vodka, or whiskey) — optional

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir over medium heat until sugar fully dissolves and mixture comes just to a gentle simmer. Do not boil vigorously; once sugar is dissolved, remove from heat.

Make the syrup

Allow syrup to cool for 1–2 minutes before adding infusion ingredients so heat extracts flavors gently without burning delicate components.

Add the lemon zest, orange zest, sliced fresh ginger, toasted crushed filberts, and the split vanilla bean (or 1/2 tsp vanilla extract) to the warm syrup. Stir to combine, then cover the saucepan and let steep for 20–30 minutes off the heat to extract aroma and oil from the zests and nuttiness from the filberts.

Infuse flavors into syrup

After steeping, taste the syrup for balance. If you prefer a stronger hazelnut note, gently press the toasted filberts with the back of a spoon while they steep (this helps release more flavor).

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove zests, ginger, nut solids, and vanilla pod. Press gently on the solids to extract as much liquid as possible. Discard solids.

Cool the strained syrup to room temperature, then chill in the refrigerator for at least 30 minutes (or until fully cool). The syrup can be stored in a sealed jar for up to 1 week.

Stir 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice into 1/2 to 3/4 cup of the chilled flavored syrup (adjust syrup quantity to taste). Taste and adjust: aim for a bright, slightly tart balance that complements the nutty-sweet notes. Reserve remaining syrup for future uses or additional drinks.

Add fresh acids

Fill four tall glasses with ice (about 1/2 cup ice per glass). For each glass, add about 2 tablespoons (30 ml) of the lemon-lime flavored syrup mixture (this yields a lightly sweetened soda). Adjust to 1–3 tablespoons per glass depending on sweetness preference.

Assemble the soda

Top each glass with 1 cup (240 ml) chilled club soda or seltzer. Gently stir once to combine without losing too much carbonation.

Garnish each glass with a mint sprig, a thin lemon slice, and a few lightly crushed toasted filbert pieces (optional) to emphasize the hazelnut character. Serve immediately.

If making a larger pitcher: combine 1 1/2 to 2 cups chilled club soda with 1/2 to 3/4 cup flavored syrup mixture in a pitcher, stir gently, add ice and garnishes, and serve.

granulated sugar

water

fresh lemon zest (about 1 medium lemon)

fresh orange zest (about 1 small orange)

fresh ginger, thinly sliced

crushed filberts (hazelnuts), lightly toasted

vanilla bean, split (or 1 tsp vanilla extract)

fresh lemon juice

fresh lime juice

chilled club soda or seltzer

fresh mint sprigs (optional, for garnish)

thin lemon slices (optional, for garnish)

Cook 1 to 1¼ cups dry long-grain white rice according to package instructions to yield about 3 cups cooked. Spread cooked rice on a tray and chill in refrigerator or at least 1 hour to dry and cool. Cold, slightly dried rice fries best.

Prepare rice ahead

Beat the 2 large eggs with a pinch of salt. Heat 1 tablespoon neutral oil in a wok or large nonstick skillet over medium-high heat until shimmering. Pour in eggs and quickly scramble until just set but still soft, about 30–60 seconds. Transfer scrambled eggs to a bowl and set aside.

Scramble eggs

Prepare all vegetables: finely dice onion, carrot and bell pepper; thaw peas if frozen; slice scallions separating whites and greens. This is important because stir-frying is quick.

Heat the wok or skillet over high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon neutral oil and swirl. Add onion and the white part of the scallions and sauté 30–45 seconds until fragrant and beginning to soften.

Add diced carrot and red bell pepper and continue to stir-fry 1–2 minutes until carrots begin to become tender but still have bite. Push vegetables to the side of the wok to create a cooking area.

Add the peas to the pan and stir-fry 30–45 seconds until heated through. If vegetables are cooking too quickly or risk burning, reduce heat slightly. Season lightly with a pinch of salt and pepper while stirring.

Mix sauce: in a small bowl combine 2 tablespoons light soy sauce, ½ teaspoon dark soy (optional), 1 teaspoon oyster sauce (optional), ½ teaspoon sesame oil, 1 teaspoon garlic, ½ teaspoon minced ginger, ¼ teaspoon pepper, and ¼ teaspoon salt. Stir to combine.

Increase heat to high. Push cooked vegetables to the perimeter of the wok or transfer briefly to a bowl if needed to make space. Add remaining 1 tablespoon neutral oil and add the cold cooked rice in handfuls, breaking up any clumps with the back of a spatula. Spread rice to make contact with the hot pan so it heats and gets slightly toasted.

Pour the sauce evenly over the rice and stir-fry, tossing continuously for 1–2 minutes so rice takes up the seasonings and becomes evenly colored. Taste and adjust seasoning — add a little more soy if needed, or a pinch more salt.

Return the scrambled eggs to the pan and fold them gently through the rice and vegetables so they break into bite-sized pieces and distribute evenly. Stir in the scallion greens and the finishing ½ teaspoon sesame oil. Toss everything together for another 30 seconds to 1 minute to combine and heat through.

Turn off heat. Transfer fried rice to a serving bowl or plates. Sprinkle with chopped cilantro or additional scallion greens if using. Serve immediately.

Optional adjustments: add a drizzle of chili oil or sriracha for heat, or a splash of rice vinegar for brightness. For protein additions, cook them first (shrimp, chicken, or tofu) and add when returning eggs to the rice.

long-grain white rice (cooked and cooled)

large eggs

neutral oil for scrambling (vegetable or canola)

yellow onion, finely diced

carrot, small dice

frozen peas (thawed) or fresh peas

red bell pepper, small dice

scallions (green onions), thinly sliced, whites and greens separated

light soy sauce

dark soy sauce (for color, optional)

sesame oil

oyster sauce (optional, for umami)

granulated or minced garlic

fresh ginger, minced

white or black pepper

salt

neutral oil for stir-frying (vegetable, canola, or peanut)

sesame oil (additional, for finishing)

fresh cilantro or more scallion greens (optional, chopped)

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine rinsed rice, 2.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread the rice on a baking sheet to cool and refrigerate for at least 2 hours or overnight (day-old rice yields best texture). If short on time, spread freshly cooked rice on a tray and chill in freezer for 20–30 minutes to firm up.

Cook rice ahead

While rice is cooling, combine diced chicken with 1 tsp soy sauce, 1 tsp cornstarch and 1/4 tsp pepper in a bowl. Toss to coat and let sit 10–15 minutes (this yields tender, slightly glossy pieces).

Heat a large nonstick skillet or wok over medium-high heat until very hot. Add 1 tablespoon neutral oil. Add the marinated chicken in a single layer and spread out. Cook without crowding for 2–3 minutes to brown the underside, then stir and cook another 1–2 minutes until cooked through (internal temp 165°F/74°C) and lightly golden. Remove chicken to a plate and cover to keep warm.

In the same wok or skillet, add 1 tbsp butter or neutral oil and return to medium-high heat. Add the diced onion and carrot and stir-fry 2–3 minutes until they begin to soften. Add the minced garlic and the white parts of the scallions and stir 30–45 seconds until fragrant (do not burn).

Add the thawed peas and stir to combine. Cook another 1 minute until peas are heated through.

Push the vegetables to one side of the pan to make an open space. Add 1 tbsp neutral oil to the empty side and crack the 2 eggs into that space. Scramble them gently until just set but still soft, then break them up and mix with the vegetables.

Increase heat to high. Add the chilled, cooked rice to the pan in clumps; break up any large clumps with your spatula. Stir-fry, tossing and pressing rice against the pan for even browning, 3–4 minutes until rice is hot and some grains get a slight golden color.

Return the cooked chicken to the pan and toss to combine.

Whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp stock, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Pour the sauce over the rice and toss quickly and thoroughly so the sauce evenly coats the rice. Continue stir-frying 1–2 minutes until liquid is mostly absorbed and everything is hot.

Taste and adjust seasoning: add a splash more soy sauce for saltiness or a pinch more sugar if needed. Stir in the sliced green parts of the scallions and optional toasted sesame seeds. Remove from heat.

Divide the chicken fried rice among 3–4 bowls or plates (see servings). Serve immediately with additional soy sauce or chili oil on the side if desired.

long-grain white rice (uncooked)

neutral oil (canola or vegetable)

salt (for cooking rice)

boneless skinless chicken breast or thigh, small dice

soy sauce (for marinade)

cornstarch (for marinade)

white pepper or black pepper

unsalted butter or neutral oil (for vegetables)

yellow onion, small dice

frozen peas, thawed

scallions (green parts sliced, whites thinly sliced)

garlic, minced

soy sauce (regular)

oyster sauce

chicken or vegetable stock (low sodium)

sugar

neutral oil (for frying eggs)

toasted sesame seeds (optional)

Use 4 cups of cooked long-grain white rice that has been cooked, spread on a tray and chilled (preferably overnight) so grains are separated. If freshly cooked, spread out and refrigerate for at least 30 minutes to cool and dry slightly.

Prepare rice

Measure out and have all sauces mixed together: 2 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tsp Shaoxing wine, 0.5 tsp sugar and 0.25 tsp white pepper. Stir to combine and set aside.

Slice 12 oz beef thinly across the grain into bite-sized strips. Put beef in a bowl and add 1 tbs soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and let marinate 10–15 minutes while prepping other ingredients.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer and sear without crowding until browned on the edges, about 1–2 minutes per side depending on thickness. Remove beef to a plate and set aside (it will finish cooking later).

In the same wok, lower heat to medium-high and add 1 tbs neutral oil. Add diced onion and carrot and stir-fry 2–3 minutes until carrot begins to soften and onion is translucent.

Push vegetables to the side of the wok, add remaining 1 tbs oil if needed, then add minced garlic and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant but not browned.

Add the thawed peas and cook 30–60 seconds until warmed through.

Push the vegetables to one side of the wok to clear a space. Add a little oil if the pan is dry. Pour in the beaten eggs seasoned with 1/4 tsp salt. Let set briefly then scramble quickly until just cooked but still soft. Mix eggs with the vegetables.

Increase heat to high. Add the chilled rice to the wok in small clumps, breaking up any clumps with the back of a spatula. Toss and stir-fry to coat the rice in oil and heat through, about 2–3 minutes.

Return the seared beef to the wok and distribute evenly. Pour the combined sauce over the rice and beef. Stir-fry vigorously for 2–3 minutes so the sauce distributes evenly and rice takes on color. If the rice seems dry, add up to 1 tbs neutral oil or 1–2 tsp water to help distribute the sauce.

Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed. Stir in 1 tsp sesame oil and the green parts of the sliced scallions.

Remove from heat and drizzle 1/2 tsp toasted sesame oil over the top for aroma. Toss once more and transfer to a serving platter.

Garnish with additional sliced green onion greens. Serve immediately.

Long-grain white rice (cooked, chilled)

Vegetable oil (for cooking rice and frying)

Sesame oil

Beef flank steak or sirloin (thinly sliced)

Soy sauce (for marinating beef)

Shaoxing wine or dry sherry (optional, for marinating)

Cornstarch (for light coating)

Salt

Freshly ground black pepper

Neutral oil (vegetable or canola) for stir-frying

Yellow onion (small, diced)

Carrot (medium, small dice)

Frozen peas (thawed)

Garlic (minced)

Green onions / scallions (thinly sliced, whites and greens separated)

Light soy sauce

Oyster sauce

Dark soy sauce (for color, optional)

Shaoxing wine or dry sherry

Sugar

White pepper (or black pepper)

Large eggs (lightly beaten)

Salt (for eggs)

Toasted sesame oil (additional, to finish)

Additional sliced green onion greens (for garnish)

Use 3-4 cups of cooked long-grain white rice that has been chilled (preferably refrigerated overnight) so grains are separated. Crack 3 large eggs into a bowl and beat lightly with a pinch of salt.

Prep rice and eggs

Heat a large wok or heavy skillet over high heat until shimmering. Add 1 tablespoon vegetable oil and swirl to coat.

Add the beaten eggs and immediately scramble quickly, breaking into small curds. Cook until just set but still soft, then transfer eggs to a bowl and set aside.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Stir to make the BBQ sauce for the rice.

Add another 1 tablespoon vegetable oil to the hot wok. Add the diced BBQ pork and stir-fry for 1–2 minutes until edges are warmed and begin to caramelize. Push pork to the side of the wok.

Pour the prepared sauce over the pork and toss quickly to coat and heat through for about 30–45 seconds. Remove pork and sauce mixture to the bowl with the cooked eggs (or keep to the side).

If needed, add the remaining 1 tablespoon vegetable oil to the wok and return to high heat. Add the finely diced onion and carrot; stir-fry for 2–3 minutes until they start to soften.

Add the grated ginger and minced garlic; stir constantly for 20–30 seconds until fragrant but not burned.

Stir in the thawed peas and sliced scallion whites (reserve some green tops for finishing). Cook for another 30–45 seconds until peas are heated through.

Raise heat to very high. Add the chilled cooked rice to the wok, breaking up any clumps with a spatula. Spread the rice across the wok and let it sit undisturbed for 20–30 seconds to develop a little toasty char, then stir and repeat once more.

Return the pork and egg mixture to the wok. Toss everything together to combine evenly with the rice and vegetables.

Sprinkle the 2 tablespoons stock evenly over the rice to help loosen grains and create a little steam. Add white pepper and salt. Stir-fry for 1–2 minutes, tasting and adjusting seasoning — add a splash more soy or a pinch more salt if needed.

Turn off the heat and stir in the sliced scallion green parts. If using, drizzle optional chili oil or Sriracha and sprinkle toasted sesame seeds. Toss gently to combine.

Serve hot, portioned into 4 generous servings.

long-grain white rice (cooked, chilled)

vegetable oil

cooked BBQ pork (char siu or leftover BBQ pork), diced

soy sauce

hoisin sauce

scallions (green parts), thinly sliced

fresh ginger, finely grated

light chicken or vegetable stock

white pepper

optional: toasted sesame seeds

optional: chili oil or Sriracha

Use long-grain white rice cooked the day before and thoroughly chilled (3 cups cooked). If making fresh, cook 1 cup dry rice to yield ≈3 cups, spread on a sheet tray and refrigerate at least 2 hours to cool and dry slightly.

Pat the shrimp dry with paper towels. Toss shrimp with 1/4 tsp kosher salt and 1/8 tsp black pepper. Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Remove shrimp to a bowl and set aside.

Canned Soda

Filbert's Local Crafted Soda

Mixed Vegetable Fried Rice

Chicken Fried Rice

Beef Fried Rice

B.b.q. Pork Fried Rice

Shrimp Fried Rice

Young Chow Fried Rice

Salted Fish And Diced Chicken Fried Rice

Seafood Combination On Rice

Fish Fillet With Broccoli On Rice

Ginger Onion Fish On Rice

Tofu Fish On Rice