Ming Tsai is the James Beard Award-winning chef and owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV’s Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes, Simply Ming One-Pot Meals, and Simply Ming In Your Kitchen. As a way to emulate his lifestyle and share it with the world, Chef Tsai is launching his new line of veggie filled patties, MingsBings, launching Fall 2020. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the Chairman of the National Advisory Board. For more visit www.ming.com.
I grew up learning how to make shrimp fried rice from my parents and grandparents. Chinese families always have leftover rice in their refrigerator and here, I’m rewarming the rice in the microwave. It’s a great trick I learned from Din Tai Fung, a restaurant in Beijing. Because I love the juxtaposition of hot and cold, I’ve put a bit of a twist on this and added a spicy cucumber salad.View This Recipe