This is an idea that I want to put out before I forget. This future book is basically going to show you how to cook Asian dishes the right way, unlike Jamie Oliver, Gordon Ramsay, or anyone who cook Asian dishes like them, I'm gonna show some recipes on how they should be done, including my take on Asian dishes and what ingredients I put in to keep the classic recipes as appropriate as possible.

Also, I don't call my Asian dishes authentic or traditional because I do, checks notes, 2 to 3 weeks/months of research before I cook them and I call my recipes "region inspired".

The reason I call them that is because I want to stay respectful towards the people of Asia while giving my take on them. I just think "region inspired" is more an appropriate way to call my dishes.

The first recipe I'm gonna be putting in is my version of egg fried rice. It's my take on it and how I cook this dish and everything, and no, I do not use olive oil in any of my Asian dishes! It has no place in Asian cookery, and I highly recommend you use peanut, canola, vegetable, or avocado oil. I use vegetable oil in all of my recipes and, personally, it does wonders.

So, I might publish this sometime soon so be on the look out for it!