Chef Justin Lee shares 2 recipes inspired by his vegan Chinese restaurant in NYC

Chef Justin Lee shares 2 recipes inspired by his vegan Chinese restaurant in NYC

How to make Fat Choy Chef Justin Lee’s Mac and Cheese and Fried Rice.

To continue the celebration of Asian-American Native Hawaiian Pacific Islander Heritage Month, “Good Morning America” ​​tapped New York City chef Justin Lee for some vegan dishes from his menu at Fat Choy, a restaurant calling itself. describes as “sort of Chinese, also vegan.”

Lee shared two of his favorites and the full recipes below.

Baked rice


Ginger Scallion Pasta

1 cup scallion carrot tips

1 cup ginger peels

1 tablespoon salt

Oil to barely cover

1 liter leftover rice

1 small white onion, large chopped

1 pint frozen peas

1/4 head iceberg lettuce, diced

1 spring onion, thinly sliced

1 tablespoon toasted sesame seeds


Chop the spring onions and ginger flakes as finely as possible in a food processor. Salt the mixture and let it sit for 15 minutes to overnight.

Place the mixture in a small saucepan and just cover with oil. Cook over low heat, stirring occasionally, for 1 hour.

Once mixture has cooled enough not to be dangerous, return to food processor to blend as smooth as possible, coarse pesto consistency, refrigerate and store.

Mix the pasta with the old rice, making sure the grains are as individual as possible, not large clumps of rice. Mix in the chopped onion and peas.

Cook the rice in a non-stick pan over medium heat, stirring frequently and tossing for 3-5 minutes. Stop stirring the fried rice, but let it sit over medium heat for 1-2 minutes to form a crust on the bottom.

Toss the iceberg in the fried rice and plate everything. Garnish with sliced ​​spring onions and toasted sesame.

Remark: This recipe is based on general proportions, but fried rice is a great dumping ground to use up all the kitchen scraps.

Mac and cheese

Serves: 2-4

1 pint vegetable shreds, thinly sliced
1 pint of water
1 pint of meltable cheese, grated
Salt to taste
1 pint raw macaroni elbow


Cook the vegetable shreds and water in a medium saucepan over medium heat until the shreds are very tender, maybe 20 minutes.

Transfer to a blender and blend until very smooth.

Pour the smooth sauce base back into the pan, add cheese and cook over low heat, stirring, until melted and fully incorporated.

Add cooked macaroni and season to taste.

TIP: If you omit cheese and refrigerate the vegetable puree, it makes a great base to add pesto to for a creamy sandwich or dipping sauce.

Recipes reprinted courtesy of Justin Lee.